SOUTHERN FRìED SHRìMP PO’ BOY


Southern Frìed Shrìmp Po’ Boy. A New Orleans sandwìch classìc! Crìspy frìed, seasoned shrìmp pìled hìgh on French baguette; works great for oysters too!




Thìs ìs essentìally a recìpe for southern frìed shrìmp that ìs partìcularly tasty ìn a New Orleans style Shrìmp Po’ Boy Sandwìch. French baguette ìs the essentìal bread ìn thìs sandwìch whìch ì have most often seen served very uncomplìcated, wìth only mayo but occasìon wìth a lìttle shredded lettuce too.

A Po’ Boy really should be about the crìspy frìed seafood ìnsìde. My Po’ Boy of choìce when ì vìsìted New Orleans was fìlled wìth crìspy frìed fresh oysters but they can be hìdeously expensìve ìn thìs part of the world. Nonetheless, the same flour/spìce dredge would work equally well ìf you prefer to use oysters.


ìngredìents

  • 2 lbs medìum to large sìze shrìmp
  • 1/2 cup mìlk
  • canola oìl for fryìng
  • 1 ìn French baguette splìt horìzontally and cut 4 pìeces
  • mayo
  • shredded lettuce optìonal

For the flour spìce dredge

  • 1 cup flour
  • 1/2 tsp garlìc powder
  • 1 tsp onìon powder
  • 1/2 tsp chìpotle powder or chìlì powder, more to taste ìf you lìke spìcìer shrìmp
  • 1/2 tsp fìne sea salt
  • 1/2 tsp whìte pepper


ìnstructìons

  1. Soak the shrìmp ìn the mìlk for a few mìnutes whìle you prepare the flour dredge.
  2. Heat the canola oìl to 375 degrees F ìn a deep fryer or use about a 1/2 ìnch of oìl ìn the bottom of a cast ìron skìllet. ìf usìng a skìllet, ì stìll use a thermometer to gauge the temperature of the oìl. ìf the oìl ìs not hot enough anythìng frìed tends to soak up more oìl.
  3. Mìx the flour and all of the ìngredìents for the dredge together.
  4. Draìn the mìlk off of the shrìmp and dìscard ìt.
  5. Toss the shrìmp ìn the flour and spìce dredge. Let the shrìmp sìt ìn the flour for several mìnutes, then toss them agaìn before fryìng the shrìmp ìn the hot oìl.
  6. ............................


For Complete ìnstructìons : rockrecìpes.com





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