Mississippi Shrimp Po Boy Sandwich?!
Mississippi Shrimp Po Boy Sandwich?
In the early 90's I had a shrimp po boy at a shack in Gulf Port. Years later on vacation the shack was gone (replaced by a hideous casino) I can't find a creamy shrimp sandwich like that anywhere. Every po boy I have tried comes with fried shrimp. I'm desperate! If I can't find one does anybody have a recipe for a creamy, hot, shrimp po boy?
It wasn't drowned in mayo even though there was some in it, or real spicey.
1 week ago
The recipe that I am looking for doesn't use fried shrimp. It's like a shrimp salad but warm.
Answers:
1 week ago
The recipe that I am looking for doesn't use fried shrimp. It's like a shrimp salad but warm.
Is this it? It doesn't call for mayo, but I don't see why you couldn't add a small dollop to the mixture right at the end.
Shrimp Sandwich
1/4 cup chopped onion
1 clove garlic, minced
1 tablespoon butter
1 pound medium cooked shrimp, peeled
1/2 cup chicken broth
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/8 teaspoon crushed red pepper flakes
4 cups torn salad greens
sandwich buns
In a large skillet, saute the onion and garlic in butter until onion is tender. Add shrimp; cook and stir for 2 minutes. Stir in the broth and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 4 minutes or until heated through. Place salad greens on four plates; top with shrimp mixture, or add to sandwich buns with torn salad greens.
Hi !!!
*************NEW ENTRY**********
Sorry, I misread your question...I SEARCHED FOREVER TO FIND YOU THAT RECIPE, BUT THIS IS ABOUT ALL I CAME UP WITH...WHERE THE RECIPE TELLS YOU TO PLACE WARM SHRIMP IN THE PASTRY, MAYBE YOU COULD SPOON THE SHRIMP INTO YOUR PO BOY BUN, INSTEAD...GOOD LUCK & I HOPE THIS HELPS A LITTLE.
Emeril Lagasse, 2000
Show: The Essence of Emeril
"Sauteed Rock Shrimp in Creole Cream Sauce in a Puff Pastry"
1 sheet frozen puff pastry
1 egg, lightly beaten
1 pound frozen rock shrimp (70 to 90 count)
1 tablespoon * Emeril's Creole Seasoning, recipe follows
1 tablespoon olive oil
2/3 cup chopped green onions
1 teaspoon Worcestershire sauce
1 teaspoon Crystal Hot Sauce
2 cups heavy cream
2 tablespoons unsalted butter
Salt and pepper
Preheat oven to 400 degrees F. Line a baking sheet with parchment or waxed paper. Thaw the pastry at room temperature for 20 to 30 minutes before gently unfolding. With a sharp knife, divide the pastry in half. Cut each pastry half into 4 equal triangles. With the tip of a sharp knife, make a 1/4-inch score on all edges of the triangles, being careful not to cut all the way through. Put them on the prepared baking sheet and brush the tops lightly with the beaten egg. Bake until golden brown, 8 to 10 minutes. Set aside to cool while preparing the shrimp. Season rock shrimp with Creole seasoning. In a large skillet over high heat, saute rock shrimp in olive oil for 2 to 3 minutes, until most of the liquid released by the shrimp has evaporated. Add green onions, Worcestershire and hot pepper sauce and cook for 1 minute. Add the cream, bring to a boil and reduce heat to a simmer. Cook until reduced by half and sauce covers the back of a spoon, about 4 to 6 minutes. Add butter and whisk thoroughly to combine, about 1 minute. Season with salt and pepper.
With the tip of a knife, carefully remove the top of each pastry. Divide shrimp and sauce between pastries, cover with reserved tops and serve.
* Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
**I JUST LEFT THESE RECIPES ON HERE, JUST IN CASE YOU MAY WANT TO TRY THEM ANYWAY.
When Paula made this one I made it the following day & it was great, but I only used the shrimp...I do not care much for oysters...ENJOY!!!
Shrimp and Oyster Po' Boy Recipe courtesy Paula Deen
Vegetable oil, for frying
1 cup all-purpose flour
* 2 tablespoons House Seasoning
3 eggs
1/2 cup hot sauce (recommended: Texas Pete)
7 medium shrimp, peeled
5 medium oysters, shucked
1 hoagie roll, split, buttered and lightly toasted
Tartar Sauce, recipe follows
Shredded lettuce
Sliced tomato
Salt and pepper
Garlic powder
Heat the oil in a Dutch oven to 375 degrees F.
Place flour in a bowl and add House Seasoning. In another bowl, beat the eggs and add the hot sauce. Dredge shrimp in egg mixture then the flour mixture and drop into hot oil 1 at a time. Fry until light brown (do not over cook). Drain on paper towels. Lightly flour oysters and drop 1 at a time into hot oil. Fry until golden brown and drain. To assemble sandwich, spread both insides of bread with tartar sauce. On the bottom piece, place shredded lettuce and sliced tomato. Season with salt, pepper and garlic powder to taste. Place oysters on top of tomato. Add another layer of shredded lettuce and then place shrimp on top. Top that with bread and a toothpick to hold the sandwich together.
* House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Tartar Sauce:
1/2 cup chopped green onion
1/2 cup chopped dill pickle
1 cup mayonnaise
1/2 teaspoon House Seasoning
In a bowl, combine chopped onion, pickle, mayonnaise, and House Seasoning and mix well.
Yield: 2 cups tartar sauce
Prep time: 3 minutes
Ease of preparation: easy
--------------I HAVE NOT MADE THIS ONE YET, BUT IT LOOKS PRETTY GOOD & IT LOOKS LIKE HE HAS AGAIN "KICKED IT UP A NOTCH"...ENJOY!!!
Classic Fried Shrimp Po'boys Recipe courtesy Emeril Lagasse, 2006
Vegetable oil, for frying
1 1/2 pounds large shrimp, peeled and deveined
* 3 tablespoons Essence (recipe follows)
1 1/2 teaspoons salt
3/4 teaspoon cayenne
1 1/2 cups all-purpose flour
1 1/2 cups yellow cornmeal
2 small French bread loaves, each about 10-inches long
4 tablespoons melted butter
1/4 cup mayonnaise, or more to taste
Red pepper sauce
1 cup shredded lettuce
1 large ripe beefsteak tomato, thinly sliced
Sliced dill pickles, optional
Hot sauce, for serving, optional
Potato chips, for serving, optional (recommended: Zapp's)
Heat the oil in a large sauce pan or preheat a deep fryer to 360 degrees F. Season the shrimp with 1 tablespoon of the Essence, 1/2 teaspoon of the salt and 1/4 teaspoon of the cayenne. In a medium mixing bowl combine the flour and cornmeal and season with the remaining 2 tablespoons of the Essence, 1 teaspoon salt and 1/2 teaspoon cayenne. Dredge the shrimp in the seasoned flour mixture, coating the shrimp completely. Fry the shrimp in the hot oil, in batches if necessary, until golden brown, stirring constantly, about 4 minutes. Remove from the oil and drain on a paper-lined plate. Season with salt and hot sauce. Split the French bread loaves in half and brush both cut sides of the bread with some of the melted butter. Using a spatula, spread the mayonnaise on both sides of the bread, then sprinkle with hot sauce. Divide the shrimp evenly between the 2 sandwiches and garnish with the lettuce, tomato slices, sliced pickles and hot sauce, if desired. Serve with potato chips.
* Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
------------JUST IN CASE YOU WANT TO USE A SPICY MAYONNAISE INSTEAD OF THE TARTAR SAUCE...
SPICY CHIPOTLE CHILI MAYONNAISE
Makes about 1/2 cup.
Ingredients:
1/2 cup light mayonnaise
1 to 2 teaspoons minced chipotle chili in adobo sauce
1 teaspoon ground cumin preparation
In a small bowl, whisk mayonnaise, chipotles (depending on desired spiciness), cumin to blend.