SHRIMP PO' BOYS RECIPE: HOW TO MAKE IT
You don’t have to feel poor after you pay in for your taxes. These sandwiches will star on the table and add a Louisiana flair. You can adjust the cayenne pepper to suit your tastes.—Betty Jean Jordan, Monticello, Georgia
Provided by Taste of Home
Categories Lunch
Total Time 45 minutes
Prep Time 30 minutes
Cook Time 15 minutes
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the mayonnaise, onion and pickles; set aside. For batter, combine flour and salt in a bowl. Add the egg yolks, milk and oil; beat until smooth. , In a small bowl, beat egg whites until stiff peaks form; fold in batter., Wrap sandwich rolls in foil. Bake at 350° for 10 minutes or until warmed. Meanwhile, in a large skillet or deep-fat fryer, heat 1/2 in. of oil to 375°. Dip shrimp in batter; fry for 2-3 minutes on each side or until golden brown. Drain on paper towels; sprinkle with cayenne, Spread mayonnaise mixture over rolls; top with lettuce, tomato slices and shrimp.
Nutrition Facts : Calories 539 calories, FatContent 22g fat (4g saturated fat), CholesterolContent 285mg cholesterol, SodiumContent 1046mg sodium, CarbohydrateContent 52g carbohydrate (8g sugars, FiberContent 3g fiber), ProteinContent 31g protein.
NEW ORLEANS STYLE ROAST BEEF DEBRIS POBOY RECIPE - BLUE ...
New Orleanians define “debris” (day-bree) as the extra tender little bits of beef that fall off a beef roast as it’s cooking in the oven, all mixed into a garlicky and spicy beef gravy. Mother’s Restaurant in New Orleans is known as the home of the famous debris po-boy.
Prep Time 15 minutes
Cook Time 5 hours
Number Of Ingredients 12
Steps:
- MAKE 20 evenly spaced small cuts, about 1 ½ inches deep, all over pot roast, using the tip of a sharp paring knife. Insert garlic cloves as deep into the cuts as possible. SEASON the roast on all sides with salt and pepper. HEAT a 6-quart Dutch oven over high heat. Add oil, and when it is hot, sear the roast until it is very well browned on all sides, 4 to 6 minutes per side (don’t be afraid to let the roast get very brown – this is where a lot of the flavor comes from). TRANSFER roast to a slow cooker, then carefully add stock and close lid. Set slow cooker to high and cook for 4 hours (and up to 6 hours depending on your machine). When roast is done, it should be fork tender. PULL meat apart into thin shreds, using two forks, and mix with accumulated drippings in bottom of pot. Allow meat to cool slightly and absorb juices before assembling poboys. (Roast can be cooked and shredded up to 1 week in advance and refrigerated until ready to serve; if prepared in advance, it will need to be rewarmed, covered and in a low oven, before assembling poboys.) PREHEAT broiler. HALVE each bread piece lengthwise and spread top and bottom halves liberally with mayonnaise. Place bottom halves on a baking sheet and spoon shredded meat over them, drizzling it with extra drippings. Top meat with cheese slices. BROIL bottom halves of bread with meat and cheese in oven just until cheese is melted, 2 to 3 minutes. REMOVE from oven. TOP with lettuce and tomato and sprinkle with hot sauce (if desired), add top halves of bread to each sandwich and serve immediately.
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Calories 87 calories per serving
- Mix mayonnaise, mustard, ketchup, chives, parsley, garlic, Worcestershire sauce, lemon juice, paprika, cayenne, salt, and pepper together until well combined.
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NEW ORLEANS STYLE ROAST BEEF DEBRIS POBOY RECIPE - BLUE ...
From blueplatemayo.com
Reviews 5
- MAKE 20 evenly spaced small cuts, about 1 ½ inches deep, all over pot roast, using the tip of a sharp paring knife. Insert garlic cloves as deep into the cuts as possible. SEASON the roast on all sides with salt and pepper. HEAT a 6-quart Dutch oven over high heat. Add oil, and when it is hot, sear the roast until it is very well browned on all sides, 4 to 6 minutes per side (don’t be afraid to let the roast get very brown – this is where a lot of the flavor comes from). TRANSFER roast to a slow cooker, then carefully add stock and close lid. Set slow cooker to high and cook for 4 hours (and up to 6 hours depending on your machine). When roast is done, it should be fork tender. PULL meat apart into thin shreds, using two forks, and mix with accumulated drippings in bottom of pot. Allow meat to cool slightly and absorb juices before assembling poboys. (Roast can be cooked and shredded up to 1 week in advance and refrigerated until ready to serve; if prepared in advance, it will need to be rewarmed, covered and in a low oven, before assembling poboys.) PREHEAT broiler. HALVE each bread piece lengthwise and spread top and bottom halves liberally with mayonnaise. Place bottom halves on a baking sheet and spoon shredded meat over them, drizzling it with extra drippings. Top meat with cheese slices. BROIL bottom halves of bread with meat and cheese in oven just until cheese is melted, 2 to 3 minutes. REMOVE from oven. TOP with lettuce and tomato and sprinkle with hot sauce (if desired), add top halves of bread to each sandwich and serve immediately.
SALMON PO' BOY TACOS | FOODTALK
Total Time 30 minutes
- Assemble the tacos: Use a fork to break salmon into chunks. Divide slaw and salmon evenly between taco shells. Top with tomatoes. Serve, and enjoy!
SCAMPI PO’ BOYS RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 20 minutes
Category Dinner, Lunch, Snack, Supper
Calories 840 calories per serving
- Split the baguettes down the middle lengthways. Generously spread the mayonnaise inside, then cram with the lettuce, tomatoes, gherkins and scampi. Squeeze over lemon juice to serve.
NADIYA HUSSAIN CRABSTICK PO BOY RECIPE | BBC2 FAST ...
From thehappyfoodie.co.uk
Total Time 40 minutes
Start by making the patties. Scrape a fork along the length of the crabsticks to shred them. Pop into a bowl. Add the chilli, onion, coriander seeds, cumin seeds, coriander and salt. Mix with your hands.
Add the egg and chickpea flour and mix with your hands. If the mixture clumps when squeezed, it is ready.
Pop a frying pan on a high heat with 2–3cm of oil. Heat the oil to 180°C and as soon as the oil is hot, add clumps of the mixture, squeezing them to help bring the mixture together a little. Drop them into the oil, fry until dark golden brown and then flip over to cook the other side. Place on a plate with kitchen paper for the excess oil to drain. You will need to fry them in two batches and each batch will take about 4 minutes.
Now make the sauce by putting the apple sauce, garlic, mayo, lemon and coriander in a bowl and mixing together. Set aside.
Cut open the rolls lengthways down the side, butter the insides, smother over the apple sauce and fill with the hot patties.
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