Shrimp Po'Boy
February 18th, 2014
Today was a busy day. But what better way to cap off this 40 degree Tuesday than a Shrimp Po'Boy.
Ingredients:
24 Raw, large shrimp
1 1/2 cups of panko crumbs, salt, pepper and paprika added
2 eggs beaten
4 hoagie rolls or whatever your preference is
2 roasted red peppers, sliced (or you can buy jarred in the Italian condiment aisle)
6-8 pepperoncini peppers, diced
iceberg lettuce, chopped
4 TB Chipotle mayonnaise (1 TB for each Po'Boy)
*You can also make this by mixing mayonnaise with chipotle peppers in adobo sauce. Adjust the measurements based on how spicy you like your mayo.
Tabasco for topping
Directions:
1. Preheat oven to 425 degrees
2. Put panko bread crumbs in on shallow dish and the beaten eggs in another. With the tails still on the shrimp, dip in egg and then toss in panko. I keep the tails on so I have something to hold on to. As your hands get sticking, the breading clumps to your hands and falls off. So by grabbing the tails you don't lose any breading on the actual shrimp.
3. Arrange breaded shrimp on baking rack set over a sheet tray. Put in oven for 15 minutes.
4. While the shrimp are cooking, get the mayonnaise, red peppers, pepperoncini, and lettuce ready for making the sandwiches. Prepare the bread by digging out a little of the inside of the bread with a spoon. This makes for more room within the 2 pieces of bread for the stuffing and ensures that you taste everything in the sandwich and not just bread.
5. Take shrimp out of the oven. Fill each Po'Boy bread with 6 shrimp. As you place them in the sandwich bread, discard the tails. Serve your sandwich with the chipotle mayonnaise on both sides, red peppers on the bottom, 6 shrimp and top with lettuce.
Wine Pairing:
Pinot Noir all the way. I know some of you might like a white wine with this to combat the spice. However, a juicy, mature pinot noir pairs well with this Shrimp Po'Boy because it compliments it instead of taming it. Try this:
Morin Pere and Fils
Pinot Noir, 2011
France
Today was a busy day. But what better way to cap off this 40 degree Tuesday than a Shrimp Po'Boy.
Ingredients:
24 Raw, large shrimp
1 1/2 cups of panko crumbs, salt, pepper and paprika added
2 eggs beaten
4 hoagie rolls or whatever your preference is
2 roasted red peppers, sliced (or you can buy jarred in the Italian condiment aisle)
6-8 pepperoncini peppers, diced
iceberg lettuce, chopped
4 TB Chipotle mayonnaise (1 TB for each Po'Boy)
*You can also make this by mixing mayonnaise with chipotle peppers in adobo sauce. Adjust the measurements based on how spicy you like your mayo.
Tabasco for topping
Directions:
1. Preheat oven to 425 degrees
2. Put panko bread crumbs in on shallow dish and the beaten eggs in another. With the tails still on the shrimp, dip in egg and then toss in panko. I keep the tails on so I have something to hold on to. As your hands get sticking, the breading clumps to your hands and falls off. So by grabbing the tails you don't lose any breading on the actual shrimp.
3. Arrange breaded shrimp on baking rack set over a sheet tray. Put in oven for 15 minutes.
4. While the shrimp are cooking, get the mayonnaise, red peppers, pepperoncini, and lettuce ready for making the sandwiches. Prepare the bread by digging out a little of the inside of the bread with a spoon. This makes for more room within the 2 pieces of bread for the stuffing and ensures that you taste everything in the sandwich and not just bread.
5. Take shrimp out of the oven. Fill each Po'Boy bread with 6 shrimp. As you place them in the sandwich bread, discard the tails. Serve your sandwich with the chipotle mayonnaise on both sides, red peppers on the bottom, 6 shrimp and top with lettuce.
Wine Pairing:
Pinot Noir all the way. I know some of you might like a white wine with this to combat the spice. However, a juicy, mature pinot noir pairs well with this Shrimp Po'Boy because it compliments it instead of taming it. Try this:
Morin Pere and Fils
Pinot Noir, 2011
France
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