Shrimp Po' Boy with Rosemary Brown Butter Chips
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1303
- Total Fat
- 33
- Saturated Fat
- 8
- Carbohydrates
- 210
- Dietary Fiber
- 11
- Sugar
- 64
- Protein
- 46
- Cholesterol
- 323
- Sodium
- 1342
- Total: 45 min
- Active: 45 min
Ingredients
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
Directions
- 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.