First let me apologize for my absence from the forms. The world and life overtook me.
I love Shrimp Po Boys. They are a big hearty sandwich. However, why couldn’t they be cut up into a smaller appetizer? Also, they are normally made from deep fried shrimp. Why couldn’t the shrimp be done in my pellet smoker.
As usual, my mind was short circuiting with ideas that I had to try. The results were deicious and I introduce Shrimp Po Boy Sliders.
I started by making up some Po Boy Remoulade. I mixed:
I shelled and deveined 24 raw medium shrimp.
I made a flour dredge with 125 ml (1/2 cup) flour and 10 ml (2 tsp) and 10 ml Cajun Seasoning. I used my own recipe for the Cajun Seasoning but you can buy a commercial blend if you prefer.
I mixed an egg with 50 ml (1/4 cup) of milk and 3 ml (1/2 tsp) Tabasco.
I made a breading mixture with 375 ml (1 1/2 cup) Panko bread crumbs and 8 ml (1 1/2 tsp) Cajun Seasoning.
Put the flour dredge on the left side of the counter, the egg wash in the middle and the bread crumbs on the right. Put a tray for your oven or smoker to the right of the bread crumbs.
Toss the shrimp in the flour dredge to coat. Dip the shrimp in the egg wash with your left hand and put it in the bread crumbs. Toss the bread crumbs over the shrimp with your right hand and put on the tray. Coat all the shrimp in this manner.
Put the tray in a preheated 425 F (220 C) oven or smoker for 15 to 20 minutes until the coating is set and a golden.
Bring the shrimp to the counter.
Spread a generous amount of the remoulade on 4 hot dog buns. Cut the buns into thirds. Put some lettuce on the bottom of the thirds. Put 2 shrimp on the lettuce. Put a slice of tomato on top of the shrimp and top with the top of the bun third.
Serve.
The Verdict.
This turned out great! The shrimp had a crunchy breaded coating, the remoulade gave a nice heat and the lettuce and tomato gave a fresh taste. This little Po Boys were a hit!
Disco
I love Shrimp Po Boys. They are a big hearty sandwich. However, why couldn’t they be cut up into a smaller appetizer? Also, they are normally made from deep fried shrimp. Why couldn’t the shrimp be done in my pellet smoker.
As usual, my mind was short circuiting with ideas that I had to try. The results were deicious and I introduce Shrimp Po Boy Sliders.
I started by making up some Po Boy Remoulade. I mixed:
- 75 ml (1/3 cup) mayonnaise
- 15 ml (1 tbsp) ketchup
- 15 ml (1 tbsp) finely diced dill pickle
- 5 ml (1 tsp) Dijon
- 5 ml (1 tsp) pickle juice
- 3 ml (1/2 tsp) prepared horseradish
- 2 ml (1/2 tsp) Cajun seasoning
- 2 dashes Tabasco
I shelled and deveined 24 raw medium shrimp.
I made a flour dredge with 125 ml (1/2 cup) flour and 10 ml (2 tsp) and 10 ml Cajun Seasoning. I used my own recipe for the Cajun Seasoning but you can buy a commercial blend if you prefer.
I mixed an egg with 50 ml (1/4 cup) of milk and 3 ml (1/2 tsp) Tabasco.
I made a breading mixture with 375 ml (1 1/2 cup) Panko bread crumbs and 8 ml (1 1/2 tsp) Cajun Seasoning.
Put the flour dredge on the left side of the counter, the egg wash in the middle and the bread crumbs on the right. Put a tray for your oven or smoker to the right of the bread crumbs.
Toss the shrimp in the flour dredge to coat. Dip the shrimp in the egg wash with your left hand and put it in the bread crumbs. Toss the bread crumbs over the shrimp with your right hand and put on the tray. Coat all the shrimp in this manner.
Put the tray in a preheated 425 F (220 C) oven or smoker for 15 to 20 minutes until the coating is set and a golden.
Bring the shrimp to the counter.
Spread a generous amount of the remoulade on 4 hot dog buns. Cut the buns into thirds. Put some lettuce on the bottom of the thirds. Put 2 shrimp on the lettuce. Put a slice of tomato on top of the shrimp and top with the top of the bun third.
Serve.
The Verdict.
This turned out great! The shrimp had a crunchy breaded coating, the remoulade gave a nice heat and the lettuce and tomato gave a fresh taste. This little Po Boys were a hit!
Disco
