Polish Poor Mans Shrimp Recipe 465 Recipes

SHRIMP PO'BOY

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.

POLISH POOR MANS SHRIMP RECIPE - (4.6/5)

Steps:

• Saute some chopped onion in butter till soft. Add the cooked white rice and shrimp. Toss and cook for a few minutes. Add some ketchup until rice turns a medium pinkish color. Cook a couple minutes till warm.

POOR MAN'S "SHRIMP" COCKTAIL

Steps:

• 1. Combine crab boil, salt, onions, garlic and 6 quarts of water in a large pot. Squeeze juice from lemons into pot and add lemon halves. Set pot over high heat and bring to a boil. Cook for 10 minutes to let flavors meld.
• 2. With a slotted spoon remove onions, garlic and lemons from broth and discard.
• 3. Return liquid to a boil.
• 4. Add cauliflower; turn off heat and let stand until cauliflower is crisp tender about 5-10 minutes.
• 5. Drain; spread out cauliflower on a rimmed baking sheet and let cool completely. Chill or serve at room temp. We liked it best chilled.
• 6. Arrange cauliflower on a platter and serve with cocktail sauce.
• 7. Can be done ahead.....Cauliflower can be made 1 day ahead. Cover and refrigerate.

SHRIMP AND FISH PO' BOYS

Steps:

• For the shrimp and fish: Attach a deep-fry thermometer to the side of a heavy wide pot. Fill the pot 2 inches full with the oil. Heat to 350 degrees F over medium heat.
• Whisk the garlic powder, cayenne, thyme, salt and pepper in a large bowl. Toss the shrimp and tilapia with the spice mixture and stir to coat. Pour the milk over the fish and shrimp.
• Whisk the flour and cornmeal in a baking dish. Working in batches, toss the shrimp and tilapia in the flour mixture and then carefully place into the pot. Fry the shrimp and tilapia, stirring occasionally, until golden brown and just cooked through, about 4 minutes each batch. Transfer the shrimp and tilapia to paper towels to drain. Sprinkle the shrimp and tilapia with salt immediately after frying.
• For the creamy garlic spread: Blend the mayo, garlic, zest and lemon juice in a bowl.
• For the po' boys: Cut open the baguettes longwise, three-quarters of the way through the bread. Spread the cut sides with the creamy garlic spread. Divide the shrimp and tilapia among the baguettes and top with lettuce, tomato and hot sauce, if using.

BLACKENED SHRIMP PO'BOYS

Steps:

• Preheat the oven to 350 degrees F. Combine the mayonnaise, minced pickles, shallot and hot sauce in a small bowl; season with salt and pepper. Set aside.
• Toss the shrimp with the Cajun seasoning and 1/4 teaspoon salt in a large bowl. Melt the butter in a large nonstick skillet over medium-high heat. Add the shrimp and cook until pink, 1 1/2 to 2 minutes per side.
• Meanwhile, arrange the rolls on a baking sheet and toast in the oven, about 5 minutes. Spread the mayonnaise mixture on the cut sides of each roll. Fill with the shrimp, lettuce and tomatoes. Serve with pickles.

GRILLED SHRIMP PO' BOY

Steps:

• Arrange about 4 shrimp on each skewer and add to a 13 by 9-inch casserole dish.
• Add the olive oil, garlic, lemon juice, smoked paprika, cayenne, Worcestershire, hot sauce, salt and pepper, to taste, to a measuring cup. Whisk well and pour over the shrimp in the casserole. Cover the dish and let the shrimp marinate in refrigerator for 20 minutes.
• Preheat the grill to medium-high heat.
• Grill the shrimp skewers over medium-high heat for about 4 minutes total, flipping once halfway through. Add the baguette to the grill and toast.
• Remove the shrimp from the grill and add to the butter sauce, discarding the skewers. Toss to coat the shrimp in the Butter Sauce.
• Spread both sides of bread with the Sweet Pickle Mayonnaise and top evenly with the shrimp, shredded lettuce and sliced tomatoes. Slice the baguette in fourths, if desired, and serve immediately.
• Melt the butter in a small saucepan on the grill grates. Add the lemon juice, hot sauce and Worcestershire. Stir together with a wooden spoon until well mixed. Remove from heat and set aside.
• Add all the ingredients to a bowl and mix well. Cover and refrigerate until needed.