Po’ Boy Burrito

This whole stay-at-home stuff is really weird.  I’m adjusting to it but I have to admit that it’s really hard to break the habit of trotting down the grocery store every time I want something that I don’t have in the kitchen. 

This time it was fresh baked French bread. 

I wanted a Po’ Boy sandwich and perhaps the single most important ingredient of a Po’ Boy is an excellent loaf of French bread.  I could have jumped in the car and raced down to the store to get a loaf of bread but I decided to resist the urge and improvise.  Thus, the Po’ Boy burrito was born!

What I find interesting is that I had every other ingredient for a Po’ Boy, except the French bread.  Go figure.

This recipe makes 3 Po’ Boy burritos.

Ingredients for the remoulade sauce:

½ cup mayonnaise

2 Tbs dill pickles, chopped

1 Tbs lemon juice (I used lime, since I didn’t have lemon on hand)

1 tsp Louisiana hot sauce

1 tsp capers, mashed and minced

1 tsp paprika

1 tsp Dijon mustard (or creole mustard)

½ tsp Worcestershire sauce

1 garlic clove, minced

1 green onion, chopped

Ingredients for the pickled cabbage:

½ cup cabbage, sliced thin

½ tsp cayenne pepper

¼ cup vinegar

2 tsp sugar

Ingredients for the fried shrimp:

15 medium shrimp, peeled, deveined and butterfly cut

1 cup flour

½ cup corn meal

Oil for frying

Additional ingredients:

½ cup lettuce, sliced thin

1 sliced tomato

3 large burrito sized tortillas (9”)

Directions:

Prepare the  remoulade sauce.

In a mixing bowl, add mayonnaise, chopped pickles, lemon or lime juice, hot sauce, capers, paprika, Dijon mustard, Worcestershire sauce, garlic and green onion.  Set aside.

In a separate mixing bowl, add the cabbage, lettuce, cayenne pepper, vinegar and sugar.  Swirl to mix.  Set aside.

Prepare the shrimp.

Mix the flour and corn meal in a bowl and set aside.

Lightly beat two eggs in a bowl and set aside.

Dredge the shrimp in the flour/corn meal mixture and tap off excess flour.  Dip the shrimp in the egg wash and then dredge in the flour/corn meal again. 

In a medium sized sauce pan, fry the shrimp in hot oil.  I fried the shrimp in batches of five.

Remove the fried shrimp to a bowl and keep warm.

Once the shrimp are cooked, assemble the burritos.  Add remoulade sauce, lettuce, tomato, shrimp and pickled cabbage.

Serve with hot, crispy French fries.  See, I found a way to have a little French after all!

Stay healthy and eat well!

10 thoughts on “Po’ Boy Burrito

  1. Pingback: Po’ Boy Burrito — Toothpick Tales | My Meals are on Wheels

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