Okra / Shrimp PoBoy Recipe
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Ingredients: |
Ingredients: ½ cup mayonnaise (such as Duke’s)
2 tablespoons chopped fresh chives
2 tablespoons Creole mustard
2 teaspoons fresh lemon juice
2 teaspoons chopped drained capers
1 teaspoon Worcestershire sauce
8 ounces small fresh okra pods, trimmed
1 cup whole buttermilk
1 ½ cups fine yellow cornmeal
2 teaspoons Creole seasoning (such as Tony Chachere’s)
Canola oil
¾ pound large raw shrimp, peeled and deveined (about 20 shrimp)
2 (12-inch) po’boy rolls or French bread rolls, split, toasted, and cut in half crosswise
8 (1/8-inch-thick) tomato slices (from 1 medium tomato)
2 cups thinly sliced iceberg lettuce (from 1 head)
Directions Instructions Checklist
Step 1
Stir together mayonnaise, chives, mustard, lemon juice, capers, and Worcestershire sauce in a small bowl; set aside.
Step 2
Use a meat mallet or rolling pin to smash okra, starting at tip of pod and working toward stem end. Place buttermilk in a shallow dish. Stir together cornmeal and Creole seasoning in another shallow dish. Dip okra in buttermilk. Lift out with a slotted spoon; dredge in cornmeal mixture, shaking off excess. (Reserve remaining buttermilk and cornmeal mixture.)
Step 3
Pour oil to a depth of 2 inches in a large cast-iron skillet. Heat oil over high to 350°F to 375°F. Fry okra in 2 batches in hot oil until crisp and browned, about 3 minutes per batch, turning once. Remove okra with a slotted spoon, and drain on paper towels.
Step 4
Dip shrimp in buttermilk. Lift out with a slotted spoon, and dredge in cornmeal mixture, shaking off excess. Fry shrimp in 2 batches in hot oil until crisp and browned, about 3 minutes, turning once. Remove shrimp with a slotted spoon, and drain on paper towels.
Step 5
Spread about half of sauce evenly over bottoms of toasted rolls. Layer evenly with tomato slices, shrimp, okra, lettuce, and remaining sauce. Cover with tops of rolls.
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Directions: |
Directions:½ cup mayonnaise (such as Duke’s)
2 tablespoons chopped fresh chives
2 tablespoons Creole mustard
2 teaspoons fresh lemon juice
2 teaspoons chopped drained capers
1 teaspoon Worcestershire sauce
8 ounces small fresh okra pods, trimmed
1 cup whole buttermilk
1 ½ cups fine yellow cornmeal
2 teaspoons Creole seasoning (such as Tony Chachere’s)
Canola oil
¾ pound large raw shrimp, peeled and deveined (about 20 shrimp)
2 (12-inch) po’boy rolls or French bread rolls, split, toasted, and cut in half crosswise
8 (1/8-inch-thick) tomato slices (from 1 medium tomato)
2 cups thinly sliced iceberg lettuce (from 1 head)
Directions Instructions Checklist
Step 1
Stir together mayonnaise, chives, mustard, lemon juice, capers, and Worcestershire sauce in a small bowl; set aside.
Step 2
Use a meat mallet or rolling pin to smash okra, starting at tip of pod and working toward stem end. Place buttermilk in a shallow dish. Stir together cornmeal and Creole seasoning in another shallow dish. Dip okra in buttermilk. Lift out with a slotted spoon; dredge in cornmeal mixture, shaking off excess. (Reserve remaining buttermilk and cornmeal mixture.)
Step 3
Pour oil to a depth of 2 inches in a large cast-iron skillet. Heat oil over high to 350°F to 375°F. Fry okra in 2 batches in hot oil until crisp and browned, about 3 minutes per batch, turning once. Remove okra with a slotted spoon, and drain on paper towels.
Step 4
Dip shrimp in buttermilk. Lift out with a slotted spoon, and dredge in cornmeal mixture, shaking off excess. Fry shrimp in 2 batches in hot oil until crisp and browned, about 3 minutes, turning once. Remove shrimp with a slotted spoon, and drain on paper towels.
Step 5
Spread about half of sauce evenly over bottoms of toasted rolls. Layer evenly with tomato slices, shrimp, okra, lettuce, and remaining sauce. Cover with tops of rolls. |
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