PO'BOY TACOS
I intended to make tostadas, but I misread a couple of ingredients and had to use what I had on hand. I put my own twist on a po'boy recipe and ended up with something even better. -Cynthia Nelson, Saskatoon, Saskatchewan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine mayonnaise, cocktail sauce and wing sauce; set aside. In another bowl, mash avocado with lime juice until combined; set aside., In a shallow bowl, mix flour, cornmeal and Creole seasoning. Add shrimp, a few pieces at a time, and turn to coat; shake off excess. In a large skillet, heat oil over medium-high heat. Add shrimp; cook and stir until shrimp turn pink, 4-6 minutes., Spread avocado mixture over tortillas. Top with shrimp, mayonnaise mixture, tomato and cilantro.
Nutrition Facts : Calories 551 calories, Fat 29g fat (5g saturated fat), Cholesterol 139mg cholesterol, Sodium 977mg sodium, Carbohydrate 47g carbohydrate (3g sugars, Fiber 5g fiber), Protein 25g protein.
SHRIMP PO'BOY
Many believe that brothers Benny and Clovis Martin created the first version of a po'boy as a free meal for striking New Orleans streetcar drivers in 1929. According to legend, the Martins would say "Here comes another poor boy!" when someone approached for a sandwich, which was half a French bread loaf stuffed with fillings like fried shrimp and oysters.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 shrimp po'boys
Number Of Ingredients 15
Steps:
- Make the shrimp: Whisk the flour, cornmeal, Cajun seasoning, 1 tablespoon salt and 1 teaspoon pepper in a medium bowl. Stir together the milk and hot sauce in a large bowl; add the shrimp. Working in batches, remove the shrimp from the milk mixture, letting the excess drip off, and add to the bowl with the flour mixture; toss to coat. Transfer to a plate and refrigerate 15 minutes to let the coating set.
- Meanwhile, make the rémoulade: Combine the mayonnaise, pickles, shallot and hot sauce in a small bowl; season with salt and pepper.
- Fry the shrimp: Line a baking sheet with paper towels. Preheat the oven to 350˚ F. Heat 2 inches of vegetable oil in a large heavy pot over medium heat until a deep-fry thermometer registers 360˚ F. Working in batches, fry the shrimp until golden brown and crisp, 2 to 3 minutes. Remove to the prepared baking sheet with a slotted spoon; season with salt. Adjust the heat as needed between batches.
- Meanwhile, put the rolls on a baking sheet and bake until toasted, about 5 minutes. Spread the rémoulade on the cut sides and fill with lettuce, the shrimp and tomatoes. Serve with more hot sauce.
CHEDDAR BACON SHRIMP PO BOYS
I know. I know. I really need to be careful messing with a good thing. But when it comes to food, I think a good 'messing' can lead to great meals! (This being one!) Po Boys are traditional Louisiana sandwiches, usually with roast beef or some kind of fried seafood. My version of fried seafood for this sandwich is...raw shrimp dipped in Kraft Fresh Take, then oven fried. (You could use precooked shrimp, but I chose the raw shrimp with tails because it was the cheapest option...tails are easy to twist off!) No oily mess, simple dipping. Easy peasy. The traditional sauce for Po Boys is remoulade, but since I didn't have any on hand or all of the ingredients necessary to make one from scratch, I just mixed together equal parts of mayo and Dijon mustard. Again, keeping it simple and easy. We absolutely adored the cheddar-bacon flavors in this sandwich.
Provided by ElizabethKnicely
Categories Pork
Time 20m
Yield 4 Po Boy Sandwiches, 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Dip the raw shrimp into the egg and then into the cheddar-bacon cheese mixture.
- Place on a non-stick baking mat, or parchment paper covered cookie sheet. Once all the shrimp are ready to be 'oven-fried', put them in the oven for about 10 minutes, or until cooked through. Cooking time may vary depending on size and thickness of the shrimp. (I used small shrimp.).
- In a small bowl mix together the mayo and the mustard.
- Assemble sandwiches with the oven-fried shrimp, lettuce, tomato slices and mustard-mayo spread.
- Serve Cheddar Bacon Shrimp Po Boys with preferred sides.
Nutrition Facts : Calories 445.3, Fat 18, SaturatedFat 7.8, Cholesterol 218.9, Sodium 1521.6, Carbohydrate 38, Fiber 1.9, Sugar 2.3, Protein 31.7
CAJUN SHRIMP PO' BOYS
Make and share this Cajun Shrimp Po' Boys recipe from Food.com.
Provided by Food.com
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F.
- Heat 2-inches vegetable oil in a Dutch oven or cast-iron skillet over medium-high heat until the temperature registers 350 degrees F.
- Whisk the flour and Creole seasoning in a shallow bowl. Add the eggs to another shallow bowl and the panko to a third shallow bowl. Dredge the shrimp in the flour, followed by the egg and finally coat with the panko, shaking off any excess in between dredges.
- Working in batches, fry the shrimp until golden brown, 2 1/2 to 3 minutes. Drain the shrimp on paper towel-lined plate and season with salt.
- Add the garlic to the melted butter and brush on the inside of each roll. Toast the rolls in the oven until golden brown and crispy, about 7 minutes.
- Spread the Tartar Sauce on each roll, top with lettuce leaves, tomato slices, 5 fried shrimp and some shredded cabbage.
- Tartar Sauce:.
- In a small bowl, mix together all of the ingredients and season with salt and pepper, to taste.
Nutrition Facts : Calories 826.8, Fat 22.9, SaturatedFat 10, Cholesterol 254.3, Sodium 1156.8, Carbohydrate 121.9, Fiber 6.8, Sugar 6.9, Protein 30.9
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