Sweet Chili Shrimp Po Boy Recipe 455 Recipes

SHRIMP PO'BOYS WITH ANGRY MAYONNAISE

Steps:

• For the mayonnaise: Add 1/2 cup olive oil to a large saute pan over high heat. Add the garlic and fry until just starting to turn golden brown, add the chili peppers to soften them a bit. Add the basil leaves and stand back, the basil will crack and pop. Let the basil get crispy and toss in the orange zest for about 30 seconds. Pour the mixture onto a plate and put in the refrigerator to cool. Meanwhile mix the mayonnaise together with the lemon juice. When the basil/chili mixture has cooled, fold it into the mayonnaise Season with gray salt and pepper, to taste, and return mayonnaise to the refrigerator.
• To assemble the sandwiches: Mix together the instant flour, chili powder, salt and pepper.
• Using a shallow baking dish or large plate dredge the shrimp in the flour mixture. Cook the shrimp in 2 batches. Heat 1/4 cup olive oil in a large saute pan over high heat. Add half the shrimp in a single layer and cook until golden brown on both sides. Repeat with the second half of shrimp. Remove to a plate lined with paper towels. Split the rolls and spread both sides with the angry mayonnaise, divide the lettuce among the rolls, then the tomato slices seasoned with gray salt and pepper, then the fried shrimp. Eat and enjoy.

SWEET CHILI SHRIMP PO' BOY RECIPE - (4.5/5)

Steps:

• Prep Preheat oven to 425°F. Cut bread in half lengthwise, leaving 1/2-inch uncut, then cut into 4 equal pieces. Slice tomato and onion. Steps 1. Bake shrimp following package instructions. 2. Combine coleslaw mix and dressing until blended. 3. Whisk mayonnaise, chili sauce, and ponzu until blended. Toss shrimp with mayonnaise mixture until evenly coated. Divide shrimp over bread; top with tomatoes, onions, and slaw. Serve. Aprons Advice *Complete your meal with onion rings, sweet tea, Plum Cake with whipped topping. *For a spicy kick, add 2 teaspoons pepper sauce to mayonnaise mixture for the sandwiches.

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.

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.

SHRIMP PO'BOYS

Steps:

• Preheat 1-inch of oil in a deep skillet over medium to medium-high heat.
• Beat egg and milk together. Pull tails off shrimp. Salt shrimp then soak in milk batter. Before you begin breading the shrimp, cover a plate with plastic wrap for easy clean up then mix together the flour, cornmeal or bread crumbs and seafood seasoning on the plate. Using tongs, remove a few shrimp at a time and coat in breading. Add breaded shrimp to the hot oil and fry them 5 to 6 minutes or until firm and deeply golden all over.
• Pile lettuce and tomato on rolls and top with shrimp, douse the shrimp with a little lemon juice. Mix relish, mustard and hot sauce and dot the roll tops with spoonfuls of the sauce before setting into place.

SHRIMP PO' BOYS

Steps:

• Combine butter and garlic, spread on rolls and toast in the oven until brown. Heat oil in a 2 quart saucepan until 360 degrees. Mix creole seasoning and flour. Dredge shrimp in flour then egg; roll in panko. Fry shrimp in batches until golden brown. Spread remoulade sauce on all 4 rolls. Top with shrimp, followed by shredded lettuce.
• Remoulade sauce: Mix mayo, horseradish, pickle relish, minced garlic, cayenne pepper, and ponzu in a bowl.