Recipe courtesy of Kardea Brown
Fried Shrimp and Okra Po'Boys
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- Level: Intermediate
- Total: 1 hr 15 min
- Active: 1 hr 15 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1501
- Total Fat
- 112 g
- Saturated Fat
- 11 g
- Carbohydrates
- 97 g
- Dietary Fiber
- 8 g
- Sugar
- 10 g
- Protein
- 31 g
- Cholesterol
- 140 mg
- Sodium
- 1336 mg
You could hand me a giant tray of fried okra and sweet, local Charleston shrimp and I would be just fine, but let’s take it further. This po’boy with a tangy remoulade is the sandwich of my Low Country dreams. Cousins, there’s nothing better.
- Level: Intermediate
- Total: 1 hr 15 min
- Active: 1 hr 15 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1501
- Total Fat
- 112 g
- Saturated Fat
- 11 g
- Carbohydrates
- 97 g
- Dietary Fiber
- 8 g
- Sugar
- 10 g
- Protein
- 31 g
- Cholesterol
- 140 mg
- Sodium
- 1336 mg
Ingredients
Remoulade:
Po’Boys:
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Directions
Special equipment:
a deep-fry thermometer- For the remoulade: Combine the mayonnaise, pickled jalapeños, chives, mustard, hot sauce, Worcestershire sauce, lemon juice, salt and pepper to taste in a medium bowl. Cover and refrigerate for at least 30 minutes or up to overnight to allow the flavors to combine.
- For the po’boys: Heat the oil in a large heavy bottomed pot over medium heat to 350 degrees F.
- In a bowl, whisk together the buttermilk and hot sauce. In a shallow dish, combine the cornmeal and seafood seasoning. Dip the okra into the buttermilk mixture, then into the cornmeal mixture. Fry in batches until golden brown, 3 to 4 minutes. Transfer to a wire rack over a sheet tray and sprinkle with salt. Repeat the dredging process with the shrimp and fry in batches until they float and are golden brown, 4 to 5 minutes. Sprinkle with salt.
- To assemble the sandwiches, slather both sides of the rolls with the remoulade. Add 3 to 4 slices of tomato to each, around 6 shrimp, around 6 pieces of okra and around 1 cup romaine.
