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
½ cup lettuce, sliced thin
1 sliced tomato
3 large burrito sized tortillas (9”)
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!