Creole Spiced Shrimp Poboys Recipes

CREOLE-SPICED SHRIMP PO'BOYS

Steps:

• In a small bowl, mix the mayonnaise, ketchup, horseradish and pepper sauce. Cover and chill until serving., In an electric skillet, heat 1/2 in. oil to 375°. In a large shallow dish, combine the flour, cornmeal, Creole seasoning and salt., Add shrimp, a few at a time; toss to coat. Fry shrimp in oil for 2-3 minutes on each side or until golden brown. Drain on paper towels., Spread rolls with some of the sauce. Layer bottoms with lettuce, shrimp and tomatoes; replace tops. Serve with remaining sauce.

CRISPY SHRIMP PO' BOY WITH SPICY REMOULADE

Steps:

• Fill a deep-fryer or large Dutch oven with several inches of oil and slowly bring it to 375 degrees F over medium-high heat. Line a sheet pan with paper towels and set aside. Sprinkle the shrimp with the garlic powder, paprika and some salt and pepper.
• Place the flour, egg and panko in separate shallow bowls. Toss the shrimp in the flour, then the egg (allow excess to drip off). Finally, toss the shrimp in the panko.
• Deep fry the shrimp until golden brown, 6 to 8 minutes.
• Remove the shrimp with a slotted spoon and drain on the paper towels.
• Whisk together the mayonnaise, sriracha and capers in a small bowl and season to taste with salt and pepper. Set aside.
• Sprinkle the tomato slices on both sides with salt and pepper.
• Heat a grill pan over medium heat. Brush the inside of the ciabatta rolls with olive oil and sprinkle with salt and pepper. Grill until golden brown, 1 to 2 minutes.
• Spread some spicy remoulade on both sides of the rolls. Place the Muenster on the bottom of the bread.
• Arrange 3 fried shrimp on each sandwich and top each with 2 tomato slices and a small handful of shredded lettuce.
• Top with the tops of the bread. Skewer both end with sandwich picks and slice in half. Serve immediately.

SPICY SHRIMP CREOLE

Steps:

• In a large skillet, saute the onion, celery and green pepper in oil until tender. Add garlic; saute 1 minute longer. Stir in the tomatoes, tomato sauce, Worcestershire sauce, sugar, salt, chili powder and pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened. , Add shrimp; cook 4-5 minutes longer or until shrimp turn pink. Serve with rice if desired.