Best 3 Spicy Shrimp Po Boy With Chipotle Avocado Mayonnaise Recipes
**Dive into the tantalizing world of flavors with our Spicy Shrimp Po' Boy with Chipotle-Avocado Mayonnaise, a culinary masterpiece that marries the bold and the creamy in perfect harmony.**
Picture a toasted and buttery Leidenheimer roll, its crusty exterior yielding to reveal a treasure trove of succulent shrimp, each piece enveloped in a fiery and flavorful breading. These succulent shrimp are the stars of the show, kissed with a hint of spice that awakens the palate and leaves you craving more.
Complementing the shrimp is a luscious chipotle-avocado mayonnaise, a symphony of tangy, creamy, and smoky notes that elevates the sandwich to new heights. The avocado lends a velvety richness, while the chipotle peppers infuse a subtle heat, creating a harmonious balance of flavors that will tantalize your taste buds.
Accompanying the po' boy is a medley of crisp and refreshing accompaniments: crisp lettuce, juicy tomatoes, and tangy pickles, all adding layers of texture and freshness to each bite.
So, prepare to embark on a culinary journey like no other as you savor the Spicy Shrimp Po' Boy with Chipotle-Avocado Mayonnaise, a sandwich that embodies the essence of Louisiana's vibrant culinary spirit.
SHRIMP PO'BOYS WITH ANGRY MAYONNAISE
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 35m
Yield 12 po'boys
Number Of Ingredients 17
Steps:
- For the mayonnaise: Add 1/2 cup olive oil to a large saute pan over high heat. Add the garlic and fry until just starting to turn golden brown, add the chili peppers to soften them a bit. Add the basil leaves and stand back, the basil will crack and pop. Let the basil get crispy and toss in the orange zest for about 30 seconds. Pour the mixture onto a plate and put in the refrigerator to cool. Meanwhile mix the mayonnaise together with the lemon juice. When the basil/chili mixture has cooled, fold it into the mayonnaise Season with gray salt and pepper, to taste, and return mayonnaise to the refrigerator.
- To assemble the sandwiches: Mix together the instant flour, chili powder, salt and pepper.
- Using a shallow baking dish or large plate dredge the shrimp in the flour mixture. Cook the shrimp in 2 batches. Heat 1/4 cup olive oil in a large saute pan over high heat. Add half the shrimp in a single layer and cook until golden brown on both sides. Repeat with the second half of shrimp. Remove to a plate lined with paper towels. Split the rolls and spread both sides with the angry mayonnaise, divide the lettuce among the rolls, then the tomato slices seasoned with gray salt and pepper, then the fried shrimp. Eat and enjoy.
CRISPY SHRIMP PO' BOY WITH SPICY REMOULADE
Steps:
- Fill a deep-fryer or large Dutch oven with several inches of oil and slowly bring it to 375 degrees F over medium-high heat. Line a sheet pan with paper towels and set aside. Sprinkle the shrimp with the garlic powder, paprika and some salt and pepper.
- Place the flour, egg and panko in separate shallow bowls. Toss the shrimp in the flour, then the egg (allow excess to drip off). Finally, toss the shrimp in the panko.
- Deep fry the shrimp until golden brown, 6 to 8 minutes.
- Remove the shrimp with a slotted spoon and drain on the paper towels.
- Whisk together the mayonnaise, sriracha and capers in a small bowl and season to taste with salt and pepper. Set aside.
- Sprinkle the tomato slices on both sides with salt and pepper.
- Heat a grill pan over medium heat. Brush the inside of the ciabatta rolls with olive oil and sprinkle with salt and pepper. Grill until golden brown, 1 to 2 minutes.
- Spread some spicy remoulade on both sides of the rolls. Place the Muenster on the bottom of the bread.
- Arrange 3 fried shrimp on each sandwich and top each with 2 tomato slices and a small handful of shredded lettuce.
- Top with the tops of the bread. Skewer both end with sandwich picks and slice in half. Serve immediately.
SPICY SHRIMP SANDWICH WITH CHIPOTLE AVOCADO MAYONNAISE RECIPE - (4.3/5)
Provided by PineyCook
Number Of Ingredients 13
Steps:
- Combine cumin, garlic powder, 1/4 teaspoon kosher salt, chili powder and olive oil together in a bowl. Place shrimp in the bowl and toss to coat. Combine avocado, mayonnaise, chipotle pepper, lime juice and 1/4 teaspoon kosher salt in a food processor. Pulse until smooth. Place shrimp in a skillet over medium heat. Cook until pink and cooked through, about 5 minutes. Toast rolls, if desired. Spread chipotle avocado mayonnaise on the roll. Place lettuce leaves on the bottom half of the roll and place 10 shrimp on each sandwich. Enjoy!
Tips:
- Use fresh, succulent shrimp. This is the star of the show, so don't skimp on quality. Look for shrimp that are firm and have a slight briny smell.
- Don't overcook the shrimp. They should be cooked through, but still tender and juicy. Overcooked shrimp will be tough and rubbery.
- Make the chipotle avocado mayonnaise ahead of time. This will give the flavors time to meld and develop.
- Use a good quality French bread or baguette. This will provide the perfect base for your po' boy.
- Pile on the toppings. Don't be afraid to load up your po' boy with all of your favorite toppings. Some classic options include lettuce, tomatoes, pickles, and onions.
Conclusion:
This spicy shrimp po' boy with chipotle avocado mayonnaise is a delicious and satisfying sandwich that is perfect for a quick and easy lunch or dinner. The shrimp are cooked to perfection and the chipotle avocado mayonnaise adds a creamy and spicy flavor that takes this sandwich to the next level. Serve it with your favorite sides, such as coleslaw, potato salad, or fries, and enjoy!
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