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SHRIMP POBOY

SHRIMP POBOY

1 1/2lbs of fresh peeled/deveined shrimp
2 eggs
1qt of Buttermilk
Heavy hand with trappeys red devil hot sauce
3 cups of flour
Cajun seasoning blend (joes, Tony’s, old bay, Cajun choice, chef Paul seafood magic.)
2qts of veg oil at 325 degrees
1/2” red onion
1/2” tomato
1 head of fresh green lettuce
1 large loaf of FRESH French bread
3 to 5 cold domestic beers to pair

Mund të jetë një imazh i ushqime

Remoulade
1 cup of olive oil
5 tablespoons of mayo (helmanns)
1 bottle of horse radish mustard
1 full fresh squeezed lemon
1 teaspoon of cayenne
1 teaspoon of Cajun seasoning
1 teaspoon of fresh cracked black pepper
1 teaspoon of salt

Whisk heavily all ingredients into a mixing bowl and set to a small mason jar to keep for later.

Mix shrimp, eggs, buttermilk, and hot sauce in a large mixing bowl. Proceed to refrigerate for 24 hours, minimum 4 hours. Take shrimp out of fridge 30 minutes prior to frying or it will shock. Proceed to heat the oil in a Dutch oven on the stove top to 325. Dredge the shrimp in the mix of Cajun seasoning sand flour. Chop the veg to proper sandwich portions. Start frying the shrimp and should only go max 3 1/2” minutes. In the interim slice the bread spread your remoulade/spread the veg. Drop the shrimp into a foil pan and pat down to clear some excess oil. During this whole process do not neglect the cold domestic beers. Lay out your sandwich with all the final products, serve to the folks and enjoy

Enjoy!

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