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A Shrimp Po Boy, or shrimp poboy, is a Cajun recipe favorite. If you've never tried one, you're in for a treat. From the ...
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Beryl Stokes: Hi! And welcome to the Cajun Cooking TV. It's Saturday night at the Stokes' Salsa. We've already been dancing but tonight we're going to cook some shrimp and catfish po-boy. So let's get started.
The first thing we're going to do is to make our shrimp and fish fry mixture. This is a fish fry that has a corn flour, not to be confused with the cornmeal which is much more greedy. So we're going to use this. I'm just going to open this up real quick. Dump it in a big bowl.
I have got two tablespoons of Tony's Creole seasoning and a tablespoon of salt, so we're going to mix that in, have some good flavor there. I've got a little of flour, I'm going to cut it with just to give it a good soft texture. Oh! I think I'm about to sneeze, Mike.
Now, I'm going to make an egg wash. So I have one egg, crack that real quick. I'm going to mix in some milk for about half a cup or more, mix that together. Some people use this.
Here we have one pound of large shrimp, these were like 30 count. So these are not the jumbo that we normally have use in other videos. So I have peeled and devein all of these, but I left one to show you. You just want to grab it by the tail and peel off the legs and be careful, I'll leave that last little membrane where the tail is. So it makes a pretty presentation.
Now I'm going to take a sharp knife and from the back of the shrimp all the way to the front, just make a light slit and sometimes there is a dark vein in here this one. It doesn't have one. So we are good to go. Sometimes there is a little black vein in here and you want to be sure and take that out and rub it on a paper towel because that is just not good. Like this.
So we want to pour in the oil. I'm going to pour in about two inches, because you don't want to overflow once you put the shrimp in. So I'm just going to pour this whole container. So we've got all our shrimp here. With my wet hand, I'm going to take about four or five of these and put them in the wet ingredients and that is some cold milk, I'll tell you that.
Then we're going to tossed them into the flour mixture and then with my dry hand, I'm going to toss them around and get them really good and coated, just move them over here to a platter. That's looks good. Can you show that Mike? And I'm going to keep going because I got a quite few to go.
Right now, I'm going to show you real quick how to prepare the po-boy buns. We were able to find some soft po-boy rolls, other authentic New Orlean's po-boys or may using a crusty French bread but we prefer the soft roll. Now I want to heat these in an oven, I'm going to put it on boil and I'm just going to butter these. I've got some soften butter, so I split them open. So we are just going to put some butter on each one and then I'm going to put them on burner just for a minute or so just to melt the butter and heat the roll.
Alright, oil is heated and I'm going to start putting in some shrimp. It just takes about two or three minutes, not even that long, just till they're golden brown and they'd usually come to float. I want to make a correction here, I'm so used to cook and fry shrimp with the tail going.
For a po-boy, you really want to take these off. Now, we'll do that later, no big deal. They're golden brown and you can see they're floating. We've got several layers, the thick tail is over here. You want to drain the oil wheel. This is going to let this out, we'll keep on frying.
We are frying at the storm here so I want to make cocktail sauce. So I got some ketchup and some prepared horseradish. So now a little bowl here, I'm going to fill it with some ketchup. How is that Mike?
Mike: Enough for me.
Beryl Stokes: Enough for you. I better do a little more so I can have some.
Mike: That's cake and cocktail sauce.
Beryl Stokes: Cake and cocktail sauce, might love this with shrimps. I'm going to put two big ones, I am going to squeeze in a lime, got a quarter of a lime here. Seafood is not good without this stuff. Rip out, ready to eat.
Mike: Yes, yes, yes.
Beryl Stokes: We're back and we wait today and so be careful about heating your buns, they have got little dark. But a good sound came on, so we have to go dance. So we're ready to put our po-boys together and I'm going to make my shrimp po-boy and I'm going to have a catfish po-boy.
So first, I'm going to lay here some shrimp on this bun here. Keep on this half burned on, it's not burned, it's just dark. I am just kidding. These are pretty darn good. Aren't they Mike?
Mike: Yes, they are.
Beryl Stokes: We sprinkled a little lime across here. We love lime with seafood. So I think that are done. It's got about almost a dozen here on Mike. That's going to be a hardy po-boy. I'm going to drizzle this across the top, pour them.
Some people like them dressed and dressed means with all of these picks on them. You've got shredded lettuce, tomato, pickles, some people even put mayonnaise. That is what's called dressed, but if you just like them plain, you just go right on it. So we put all those toppings on there. We're just going to close this big bad boy. Look at that beautiful po-boy. Mike, you're going to have fun and nice.
Well friends, this has been Cajun Cooking TV, it's Saturday night. We're having a great time, just Mike and I and we're having fun. We made shrimp and catfish po-boys tonight, Louisiana style. So enjoy and we hope you have a great day and look for more videos from cajuncookingtv.com.