Shrimp Po’ Boys
Tucker's take on a deep south classic. Maybe not traditional in all senses, but it's the way we like it and think you'll also enjoy this partially reinvented classic.
Ingredients
- 3-4 Cups Peanut Oil For Frying
Shrimp Soak
- 2 Cups Buttermilk
- 1 lbs Large Peeled, Deveined Shrimp
- 1 TBSP Tucker’s Black Seasoning
Dry Breading Mix
- 1 TBSP Tucker’s Black Seasoning
- 1 1/2 Cups All Purpose Flour
- 1 1/2 tsp Baking Powder
Slaw
- 1/4 Sweet Onion
- 2 Medium Carrots
- 1/4 Red Cabbage
- 2 TBSP White Wine Vinegar
- Salt & Pepper To Taste
Remoulade
- 2 tsp Tucker's Black Seasoning
- 1/2 +1/4 Cup Mayo
- 2 TBSP Spicy Mustard or Dijon
- 2 tsp Prepared Horseradish
- 1 tsp Tucker's Fire De Lis Hot Sauce
Other Ingredients
- 1 Large tomato for slicing
- 4 French Hero Rolls or sub rolls if that’s all you can find.
Instructions
- THE NIGHT BEFORE – Mix 1 TBSP of Tucker’s Black Seasoning with 2 Cups of Buttermilk. Add Shrimp. Store overnight up to 24 hours in a large zip top bag.
- THE NEXT DAY – Mix Dry ingredients. In a large mixing bowl add flour, baking powder and 1 TBSP Tucker’s Black Seasoning. Whisk slowly to combine all ingredients.
- Line a sheet pan with aluminum foil. (You’ll thank me later.) Spread dry ingredients on sheet pan. Set aside.
- Thinly slice 1/4 of a red cabbage, thinly slice half of a sweet onion, and grate two carrots. Add to medium mixing bowl. Add White wine vinegar, and salt and pepper to taste. Stir to coat and set aside.
- Slice tomato to desired thickness.
- For the Remoulade. Add mayo, mustard, hot sauce, horseradish and 2 tsp of Tucker’s Black Seasoning to small mixing bowl. Whisk to combine.
- After shrimp has marinated. Add 3-4 cups of vegetable oil to cast iron skillet. (If you have a 10 inch pan 3 cups is what you’ll want to use. For 12 inch pan you’ll need 4 cups.) Side note: I like to use avocado oil for a lot of things due to its very high smoking point, in this case it is an unnecessary expense because we’re only going to 350.)
- Heat Skillet with oil to 350 degrees.
- Remove shrimp from marinade one piece at a time and coat thoroughly with dry mixture.
- Once pan has reached 350 or slightly higher add breaded shrimp to hot oil and cook for 2 – 2.5 minutes. Flip half way through to ensure even cooking. You will have to cook in batches. Plan for 2 to 3 batches of 10-12 shrimp. (Of note: once adding the shrimp to the pan the temperature of the oil will drop. I usually like the temperature to be around 375 when I add the shrimp. As soon as it is in the pan, I usually turn up the temperature by 1 click mark on the range.)
- Remove shrimp from skillet with tongs and place on a plate lined with paper towels to drain.
- Half rolls lengthwise and coat with butter. Toast in oven at 350 for 3-5 minutes.
- ASSEMBLY – Spread Remoulade on bottom of the roll. Add tomato slices. Top with fried shrimp. Add cabbage slaw. Thinly coat top side of roll with remoulade. Serve with fries or chips. Enjoy.
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