Shrimp Po' Boy with Rosemary Brown Butter Chips

Total Time:
45 min
25 min
20 min

4 servings

  • 2 cups all-purpose flour
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 2 tablespoons seafood seasoning, such as Old Bay
  • Salt and pepper
  • 3 eggs
  • 2 cups cornmeal
  • 1 pound large shrimp (16/20 count), peeled, deveined, tail off
  • 1 bunch rosemary
  • 1 large sweet potato, peeled
  • 2 carrots
  • 1/2 green cabbage
  • 1/2 red cabbage
  • 1/4 cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 can chipotle chiles in adobo sauce
  • 1/2 cup honey
  • 1/4 cup brown sugar
  • 2 tablespoons butter
  • 1/4 cup white sugar
  • Vegetable oil, for deep-frying
  • 4 French rolls
  • Combine the flour, garlic powder, onion powder, seafood seasoning and some salt and pepper in a bowl; mix to blend. In a second bowl, whisk the eggs with a little water. Pour the cornmeal into a third bowl.

  • Coat the shrimp by placing them first in the seasoned flour, then in the egg and last in the cornmeal. Transfer to a tray until it's time to fry.

  • Bruise the rosemary with the back of a knife and place in a medium bowl with water to cover. Thinly slice the sweet potato and add to the rosemary-infused water. Let sit for at least 10 min prior to frying.

  • Thinly slice the carrots, green cabbage and red cabbage, and toss with the apple cider vinegar, mayonnaise, and salt and pepper to taste

  • In a small saucepot over medium heat, combine the chipotles in adobo, honey and brown sugar. Bring just to a simmer, then turn off heat.

  • Combine the butter and white sugar in another small saucepot over medium-high heat. Cook, stirring, until the sugar melts and the butter foams and then browns.

  • Pour about 2 inches of oil into a large heavy saucepan and heat over medium-high heat. Fry the sweet potatoes until crispy, then toss with the brown butter-sugar mixture.

  • Fry the shrimp until golden brown. Let drain.

  • Toast and hinge the French rolls. Layer the rolls with slaw and shrimp, and drizzle with chipotle sauce.

Contestant/Competition Recipe: This recipe was created by a contestant during a cooking competition. The Food Network Kitchen have not tested it for home use and therefore cannot make any representation as to the results.

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