Blackened Shrimp Poboys Recipes

Steps:

• Make the shrimp: Whisk the flour, cornmeal, Cajun seasoning, 1 tablespoon salt and 1 teaspoon pepper in a medium bowl. Stir together the milk and hot sauce in a large bowl; add the shrimp. Working in batches, remove the shrimp from the milk mixture, letting the excess drip off, and add to the bowl with the flour mixture; toss to coat. Transfer to a plate and refrigerate 15 minutes to let the coating set.
• Meanwhile, make the rémoulade: Combine the mayonnaise, pickles, shallot and hot sauce in a small bowl; season with salt and pepper.
• Fry the shrimp: Line a baking sheet with paper towels. Preheat the oven to 350˚ F. Heat 2 inches of vegetable oil in a large heavy pot over medium heat until a deep-fry thermometer registers 360˚ F. Working in batches, fry the shrimp until golden brown and crisp, 2 to 3 minutes. Remove to the prepared baking sheet with a slotted spoon; season with salt. Adjust the heat as needed between batches.
• Meanwhile, put the rolls on a baking sheet and bake until toasted, about 5 minutes. Spread the rémoulade on the cut sides and fill with lettuce, the shrimp and tomatoes. Serve with more hot sauce.

Steps:

• Preheat 1-inch of oil in a deep skillet over medium to medium-high heat.
• Beat egg and milk together. Pull tails off shrimp. Salt shrimp then soak in milk batter. Before you begin breading the shrimp, cover a plate with plastic wrap for easy clean up then mix together the flour, cornmeal or bread crumbs and seafood seasoning on the plate. Using tongs, remove a few shrimp at a time and coat in breading. Add breaded shrimp to the hot oil and fry them 5 to 6 minutes or until firm and deeply golden all over.
• Pile lettuce and tomato on rolls and top with shrimp, douse the shrimp with a little lemon juice. Mix relish, mustard and hot sauce and dot the roll tops with spoonfuls of the sauce before setting into place.

Steps:

• Place shrimp in a bowl. Season with blackened seasoning.
• Heat olive oil and butter in a skillet over medium-high heat. Cook shrimp until opaque, about 1 minute per side.

Steps:

• For the Smoked Onion Mayo: Soak hickory chips in water. While the chips are soaking toss the onions in 1 teaspoon salt and sugar. Then place the chips in a preheated grill or smoker and hard smoke for 30 minutes. Once onions are smoked, caramelize them over medium-low heat in a large pan with the oil until nice and dark golden brown. Puree caramelized onions with Worcestershire, hot sauce, coriander and remaining 1/2 teaspoon of salt. Then fold onion puree into mayonnaise. Taste for seasoning.
• For the Blackened Avocado: Place a cast-iron pan over high heat. Cut avocados in half and remove stone and then remove the peel. Coat avocado halves in Creole seasoning. Place oil in cast iron pan and then blacken avocados on both sides. Remove from pan, allow to cool slightly, and then dice into 1-inch pieces and lightly toss with vinegar, red onion and tomato.
• For the Po'Boy: Sprinkle the shrimp in Creole seasoning and grill on each side for 1 minute. Cooking time may vary depending on your heat. Divide the shrimp between the bread, add the mayo, avocado, tomato slices and lettuce.