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!
10 thoughts on “Po’ Boy Burrito”
Fun idea! It does beg the question, we’re you out of flour?
Great idea! It looks very tasty, though Ia bun would still be better if possible. I also like to use cornmeal for coating, usually when I make fried calamari. It adds such a nice crunch. 🙂
Thanks! That makes me want calamari, now.
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LOL Same here! 🙂
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This looks really tasty.
Thanks. It satisfied my craving and that’s good enough, in my book.
Reblogged this on Iguanodon & Chameleon.
That looks amazing! how tempting
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