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Shrimp Po’ Boy with Spicy Jalapeno Slaw Recipe

Shrimp Po' Boy

INGREDIENTS:

Shrimp Po’ Boy

  • 2-3lbs of fresh (not frozen) jumbo shrimp
  • 1⁄2 cup White flour

  • 1⁄2 cup Cornmeal

  • 1⁄4 cup panko breadcrumbs

  • 3 cups Vegetable oil

  • 1 tbsp. kosher salt (blue Morton’s box)

  • 1 tbsp. pepper (1⁄2 to season shrimp, 1⁄2 to season flour, cornmeal mixture)

  • 1 tbsp. paprika (1⁄2 to season shrimp, 1⁄2 to season flour, cornmeal mixture)

  • 1 tbsp. garlic powder (1⁄2 to season shrimp, 1⁄2 to season flour, cornmeal mixture)

  • 1 tbsp. onion powder (1⁄2 to season shrimp, 1⁄2 to season flour, cornmeal mixture)

  • 1 egg

  • 1 baguette, sliced into 4’s

  • 2 Roma tomatoes, sliced

 

Spicy Jalapeno Slaw

  • 1⁄2 cup mayonnaise
  • 1⁄2 cup of Napa cabbage

  • 1⁄2 cup of red cabbage

  • 1 tbsp. kosher salt (blue Morton’s box)

  • 1 tbsp. pepper

  • juice of 2 limes

  • 5 fresh jalapenos, minced 

 

Pimm’s Cup

  • Pimm’s liquor for the Pimm’s cup

  • Ginger ale or ginger beer

  • Sliced English cucumbers, to garnish

  • Mint – fresh sprigs, to garnish

 

DIRECTIONS:

Shrimp Po’ Boy

  1. Begin by cleaning and deveining your shrimp in cold water, drain on paper towel
  2. In a bowl season shrimp with kosher salt, pepper, garlic powder, onion powder, and paprika – set aside
  3. In another bowl add cornmeal and flour, season with remaining seasonings
  4. In a small bowl mix 1 egg + 1 Tbsp of water, whisk to create egg wash
  5. Dredge seasoned shrimp into seasoned flour and cornmeal mixture, then dip into egg wash, and finally coat with Panko breadcrumbs
  6. Fry shrimp on med-high until golden brown, sprinkle with salt once removed from oil.
  7. Slice baguette into 4 equal parts to create the top and bottom to sandwich your po’ boy. Add a thin layer of mayo to the bread. Add a slice of tomato, then shrimp, spicy jalapeno slaw, and top with bread slice.

 

Spicy Jalapeno Slaw

  1. Chop by hand or grate in food processor napa cabbage and red cabbage.
  2. In a bowl mix all the cabbage, mayo, kosher salt, pepper and stir.
  3. Mince the jalapeno, minus the seeds, and add to the cabbage mixture.
  4. Squeeze juice of two limes into the bowl, stir.

 

Pimm’s Cup

  1. Fill highball glass with ice
  2. Pour over ice 2 oz. of Pimm’s liquor
  3. Add 3 oz. ginger ale or ginger beer
  4. Garnish with mint and English cucumber