Party Po Boys With Shrimp And Spicy Remoulade |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 24 |
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Tiny po boys that are great for a party or the weekend. The bread is best when warm and slightly crisp outside but not within. The remoulade can be prepared a day or two ahead of time, and the shrimp can be breaded in the morning and left in the refrigerator until you are ready to fry them. Ingredients:
1 cup cornstarch |
2 teaspoons kosher salt |
1 teaspoon cayenne pepper |
3 eggs |
2 cups panko breadcrumbs |
2 pounds medium-size shrimp, peeled and deveined |
1 cup mayonnaise |
1/4 cup minced shallot |
1/4 cup minced dill pickle |
1/4 cup minced parsley |
2 teaspoons tomato paste |
2 teaspoons lemon juice |
1 teaspoon cayenne pepper |
-- vegetable oil |
1 pint cherry tomatoes |
1/2 head iceberg lettuce |
12 hoagie rolls |
Directions:
1. For the shrimp:
2. Combine the cornstarch, salt and cayenne pepper in a shallow bowl.
3. Crack the eggs into a second shallow bowl and beat lightly.
4. Spread the panko breadcrumbs in a third shallow bowl.
5. Dredge each shrimp with the cornstarch mixture, then dip in egg and finally coat with the breadcrumbs.
6. Lay coated shrimp onto a tray or large plate and place in refrigerator for 30 minutes or a few hours to allow coating to dry and adhere.
7. For the remoulade:
8. Combine the mayonnaise, shallot, dill pickle, parsley, tomato paste, lemon juice and cayenne pepper in a bowl, stirring well.
9. Refrigerate until ready to assemble sandwiches.
10. To assemble:
11. Preheat oven to 400º.
12. Remove remoulade from the refrigerator, slice the tomatoes in half and shred the lettuce.
13. Pour oil to a depth of 1 inch in a medium stockpot and heat to 350º on deep-fry thermometer.
14. Fry the shrimp in batches for 1 1/2 to 2 minutes or until a medium brown and cooked through.
15. Drain on paper towels.
16. Trim the ends off the rolls and slice 3/4 of the way open lengthwise. Cut each roll in half and place on baking tray.
17. Place tray in oven for 3 to 4 minutes to heat bread and crisp the outside.
18. Spread bottom of the roll with remoulade, then tuck in some shredded lettuce, two shrimp and a few halves of tomato.
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