Fried Shrimp Po-Boys

Recipe Ingredients

		For The Spicy Remoulade
1		Egg
2 tablespoons	30ml	Lemon juice
2 tablespoons	30ml	Chopped green onions
2 tablespoons	30ml	Ketchup
1		Chipotle pepper in adobo sauce
1 tablespoon	15ml	Chopped garlic
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	237ml	Vegetable oil
		For The Slaw
1 tablespoon	15ml	Sugar
1 tablespoon	15ml	Dijon mustard
1/4 cup	59ml	Cider vinegar
1/2 cup	118ml	Vegetable oil
		Salt - to taste
		Freshly-ground black pepper - to taste
2 cups	474ml	Shredded green cabbage
1 cup	237ml	Shredded red cabbage
1 cup	110g / 3.9oz	Julienned carrots
1/2 cup	31g / 1.1oz	Julienned red onions
		For The Fried Shrimp
2 lbs	908g / 32oz	Shrimp - (16 ct) - peeled, deveined
		Salt - to taste
		Freshly-ground black pepper - to taste
2 cups	125g / 4.4oz	Flour
2		Eggs
1/4 cup	59ml	Water
2 cups	125g / 4.4oz	Cornmeal
		To Assemble
2		Long thin loaves French bread

Recipe Instructions

For the Spicy Remoulade: In a blender, combine the egg, lemon juice, green onions, ketchup, chipotle, garlic, salt and pepper and blend. While the blender is running, slowly add the oil in a steady stream to create an emulsion. Taste for seasoning.

For the Slaw: In a small bowl, whisk together the sugar, mustard and vinegar. Slowly whisk in the oil and season with salt and pepper. In a large bowl, combine the cabbages, carrots and onions. Pour the dressing over the mixture and toss to combine. Season with salt and pepper.

For the Fried Shrimp: Preheat oil in fryer to 360 degrees. Season the shrimp with salt and pepper. Season the flour with salt and pepper. Dredge the shrimp in the flour. Make an egg wash with the egg and the water. Dredge the shrimp in the egg wash. Dredge the shrimp in the cornmeal. Fry the shrimp until golden brown. Drain on a paper towel lined plate.

To assemble: Slice the French bread in half to create 4 sandwiches. Spread some of the remoulade on the bread. Top with the fried shrimp. Place some of the slaw on top.

This recipe yields 4 servings.

Source:
MELTING POT with Tanya Holland - (Show # MP-1A40) - from the TV FOOD NETWORK

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