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Wednesday, June 3, 2015

Good Eats

Shrimp Po'boy

The paper-thin crust and pillowy crumb of a New Orleans–style French roll is essential to this classic sandwich—as is Crystal hot sauce.
Ingredients
SERVINGS: MAKES 4
  • 2 1/2 teaspoons kosher salt
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon onion powder
  • Vegetable oil for frying
  • 1 1/2 pounds medium shrimp (about 36), peeled, deveined
  • 1 cup buttermilk
  • 1 1/2 cups all-purpose flour
  • 1 cup cornmeal
  • 4 8'-long French rolls, split horizontally
  •  Mayonnaise
  • Shredded iceberg lettuce, sliced tomatoes, dill pickles, hot pepper sauce (optional), preferably Crystal t
Preparation
  • Whisk first 8 ingredients in a small bowl to blend.
  • Attach a deep-fry thermometer to side of a heavy wide pot. Add enough oil to measure 2". Heat over medium heat to 350°.
  • Meanwhile, place shrimp and 2 Tbsp. spice mix in a medium bowl and toss to coat. Pour buttermilk into another medium bowl. Whisk flour and cornmeal in another medium bowl.
  • Dip seasoned shrimp briefly in buttermilk, then coat with flour mixture. Working in batches, fry shrimp, stirring occasionally, until golden brown and just cooked through, about 4 minutes per batch. Transfer to paper towels to drain.
  • Open rolls and spread cut sides with rémoulade. Top with lettuce, tomato, pickles, and shrimp. Serve with hot sauce, if desired.
  • Recipe by The Bon Appétit Test Kitchen

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