So I was trying to thnk of something to make for Fat Tuesday that wasn't too heavy, but was still delicious. I love Jambalaya, but it was just not what I was in the mood for. I also love a good etoufee, but I was also feeling extremely lazy. Then I thought about making these shrimp Po Boys. Fast, easy, super delicious... the perfect thing!
I love the cornmeal coating on the shrimp...they are crispy, and you can really taste the shrimp, not breading!
As a side dish I served this unusual hot asian-style slaw made with brussels sprouts and red cabbage and it was a meal fit for a king. Doug remarked that between the green and purple of the slaw and the gold shrimp, it was the perfect Mardis Gras meal! Laissez Bon Temp Roulez!
Shrimp and Bacon Po' Boys
1 lb shrimp, cleaned and deveined
1 clove garlic finely minced
2 Tbsp olive oil
1 cup cornmeal
1/4 tsp white pepper
1/4 tsp cayenne pepper
1/4 tsp black pepper
1/4 tsp salt
Vegetable or Peanut oil for frying
4 hoagie-style buns
salt, pepper, garlic powder
8 slices bacon, fried crisp
Remoulade Sauce (recipe follows)
In a large ziploc plastic bag combine shrimp, garlic and olive oil, mix together and close bag, marinate in refrigerator for 2-3 hours.
Combine cornmeal and peppers and salt in a medium bowl. Remove shrimp from marinade and toss with cornmeal until thoroughly coated. Heat deep fryer to 350 (alternatively, heat 1-inch of oil in a large skillet to 350). Fry shrimp in batches for 1 1/2 minutes until golden, drain on paper towels.
Brush hoagie rolls with melted butter and season lightly with salt, pepper and garlic powder. Toast bread under broiler until lightly toasted. Generously slather toasted buns, top and bottom, with remoulade sauce. Top with baby spinach tomatoes bacon and shrimp. Mash sandwhich together and eat! YUM
1 cup prepared mayonaisse
2 Tbsp whole grain mustard
2 tsp hot sauce
Mix all ingredients together in a small bowl.