Tuesday, June 19, 2012

Shrimp Po Boy

Only two names come to mind when I think of good ole fashioned Louisiana Cajun* cookin- Chef Josh Besh and the more well-known chef and TV personality Emeril Lagasse.  When I found myself craving a shrimp po boy the other day, I knew I would be looking towards these guys for some recipes ideas.

This is a very easy, super quick meal when you is hungry and need to eat something yummy from the deep south. 

Make sure you have some of this stuff- that very popular brand Tabasco isn't very tasty.  I like to keep a jar of Emeril's Essence on hand for times just like this- when you need to kick it up a notch- BAM! 

Shrimp Po Boy
2 servings

3/4 lb medium size shrimp, peeled and deveined
2 TB Essence
1 TB kosher salt
1/2 ts cayenne pepper
3/4 C AP flour
3/4 C yellow cornmeal
2 TB mayonnaise
hot pepper sauce
french bread or sausage rolls
tomato slices
pickle or cucumber slices
veggie or canola oil

In a dutch oven or large, deep skillet, get 1" of oil heating, it'll be time to rock-n-roll when the temp hits 360F.  If you don't have a thermo, you'll have to guess...which is not recommended.  

Your crustaceans should be at room temp and spread on a sheet pan or large plate, season them with 1 TB of the essence and 1/2 ts of the salt.  Combine the other 1 TB creole seasoning and 1/2 ts salt in a bowl with the flour, cornmeal, and essence.  When your oil is ready, dredge the shrimpies in the flour mixture and toss them around well, shaking off any excess before gently placing in the cooking oil.  Total cooking time will be about 4 minutes, flipping with a slotted spoon or spider halfway through- you may have to work in batches if you have a tiny ass skillet or are making more than 2 servings.  Once golden brown, remove to a plate lined with paper towel. 

Grill up some french bread or brat/sausage/dog rolls, slather on some mayo, top with chilled iceberg lettuce, then add the shrimps, some chopped tomato, thin slices of cucumber or chopped pickle, and most definitely a few generous dashes of your favorite hot pepper sauce.  Giddyup. 

*Is this Cajun or creole?  Is there a difference?

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