Shrimp Poboys With Tomato Remoulade Recipes

SHRIMP PO'BOYS WITH REMOULADE

Steps:

• Prepare 3 bowls for your dredging station.
• In the first bowl, combine the flour with the spices (paprika, cayenne, garlic powder, ground mustard powder, salt, and pepper).
• In the second bowl, combine the milk and the vinegar to create a buttermilk.
• In the third bowl add the cornflake crumbs.
• Dip each shrimp into the flour, toss to coat, then dip into the milk mixture, then coat in the cornflake crumbs.
• Spray the bottom of an air fryer with cooking spray and add a layer of shrimp, spray the tops with more cooking spray.
• Air fry at 400F for 10 minutes, flip them halfway and spray the tops again. You can also do this in a convection oven at 400F using the same method.
• Combine ingredients for the remoulade.
• Add 1 tablespoon of remoulade on each roll.
• Add shredded lettuce, sliced tomato, and the shrimp. Top with remaining remoulade.

FRIED GREEN TOMATOES WITH SHRIMP REMOULADE

Steps:

• For the remoulade: Whisk together the mustard, horseradish, paprika, yolk, lemon juice and zest and some salt and black pepper in a medium bowl. Gradually add the oil in a slow, steady stream while whisking constantly, until all the oil is incorporated and emulsified. Stir in the celery, onions, ketchup, vinegar, parsley, Worcestershire, garlic and hot sauce to taste. Cover with plastic wrap, and refrigerate for at least 1 hour and up to 24 hours to allow the flavors to meld.
• For the fried green tomatoes: Put the cornmeal in a large shallow bowl and sprinkle with salt and pepper. Season the tomatoes with salt and pepper on both sides. Dredge the tomatoes in the cornmeal on both sides and tap off excess.
• Heat 1/2 cup of the oil in a large saute pan over medium heat until it begins to shimmer. Fry half of the tomatoes until golden brown on both sides and just cooked through, about 1 minute 30 seconds per side. Transfer with a slotted spatula to a baking sheet lined with paper towels. Season with salt and repeat with the remaining tomatoes and oil.
• For the shrimp: Combine the celery seeds, garlic powder, onion powder, paprika, salt and pepper in a mortar and pestle and crush into a somewhat fine powder. Toss the shrimp with the spice mixture.
• Heat 2 tablespoons of the oil in a large saute pan over high heat until it begins to shimmer. Add the shrimp and cook until crusty and just cooked through, about 3 minutes (do this in batches if necessary with more oil; the shrimp should be in a single layer).
• For assembly: Toss lettuce with a few tablespoons of the remoulade and season with salt and pepper. Divide the lettuce among the tomatoes and top each tomato with 3 shrimp. Drizzle with more of the remoulade. Garnish with parsley leaves.

SHRIMP REMOULADE PO'BOYS

Steps:

• To prepare sauce, combine first 11 ingredients in a medium bowl. Cover and chill.
• Prepare grill.
• Thread shrimp onto 4 (10-inch) skewers.
• Place skewers on a grill rack coated with cooking spray; grill 2 minutes on each side or until shrimp are done.
• Preheat oven to 350 degrees.
• Hollow out bread halves, leaving a 1-inch thick shell.
• Place bread on a baking sheet; bake at 350 degrees for 5 minutes.
• Place 1/4 cup lettuce, 1/4 cup tomato and 6 shrimp in bottom half of each loaf.
• Spoon 1/4 cup sauce over each sandwich. Cover with top bread halves.

SHRIMP PO'BOYS WITH TOMATO REMOULADE

Steps:

• Remoulade : Puree all ingredients in blender till smooth. Season with salt and pepper. Stir in water by tsps if too thick. (Can be made 4 days ahead. Keep chilled) Po'boys : Place onion in small bowl. Add enough vinegar to cover. Sprinkle with salt and let stand 2 hours. ( Can be made 1 day ahead. Keep chilled) Whisk cornmeal and next 5 ingredients. Mix shrimp and egg white in small bowl; drain shrimp. Toss in cornmeal mixture to coat. Add enough oil to heavy large pan to reach 2 ". Heat oil till temperature reaches 350. Working in 2 batches, fry shrimp till golden, about 1 1/2 minutes per batch. Using slotted spoon, transfer shrimp to paper towels to drain; sprinkle with salt. Drain onion. Divide shrimp among hot dog buns. Spoon some remoulade over, then top with cabbage and onion. YUM !!!!!