Shrimp & Mushroom Po’boys

Name: Shrimp & Mushroom Po’boys with Boardwalk Fries
Yield: 2 servings
Ingredients: 12 oz Potato; 1 unit Sliced Dill Pickle; 4 tbsp Sour Cream; 1 Lemon; 10 oz Shrimp; 1 tbsp Old Bay Seasoning; 4 tbsp Mayonnaise; 82 g Tempura Batter Mix; 4 oz Cabbage; 2 unit Scallions; 4 tsp Dijon Mustard; 1 tsp Garlic Powder; 2 unit Demi-Baguette; 1 tsp Hot Sauce; 4 oz Mushroom; tsp Salt, tsp; tsp Black Pepper, tsp

with Boardwalk Fries

By Recipe0 System

These po’boys are an embarrassment of riches. They star mushrooms coated in a crispy tempura batter that’s kicked up with Old Bay seasoning. A creamy, tangy slaw makes for a quick topping while pickles and a zippy sauce are reminiscent of remoulade. Layer everything on toasty baguettes and you’ve got a combo that’ll transport you to NOLA. Want fries with that? Yeah, you do! The oven-baked potato wedges sprinkled with more Old Bay will make you feel like a million bucks.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

12 oz Potato
1 unit Sliced Dill Pickle
4 tbsp Sour Cream
1 Lemon
10 oz Shrimp
1 tbsp Old Bay Seasoning
4 tbsp Mayonnaise
2 7/8 oz Tempura Batter Mix
4 oz Cabbage
2 unit Scallions
4 tsp Dijon Mustard
1 tsp Garlic Powder
2 unit Demi-Baguette
1 tsp Hot Sauce
4 oz Mushroom
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Cut potatoes into ½-inch-thick wedges. Trim and thinly slice scallions, separating whites from greens; roughly chop whites. Quarter lemon. Trim and halve mushrooms (quarter any large mushrooms).
2

Toss potatoes on a baking sheet with a large drizzle of oil, half the Old Bay Seasoning, salt, and pepper. Roast on top rack, flipping halfway through, until browned and tender, 20-25 minutes.

In a medium bowl, combine cabbage, scallion greens, sour cream, 1 tsp sugar (2 tsp for 4 servings), and juice from one lemon wedge (two wedges for 4). Season with salt and pepper.
3

In a second medium bowl, combine mayonnaise, mustard, scallion whites, juice from one lemon wedge, and hot sauce to taste.

In a third medium bowl, whisk together tempura mix, garlic powder, remaining OId Bay Seasoning, 1⁄3 cup cold water (2⁄3 cup for 4), and a big pinch of salt. (TIP: If mixture is too thick, add more water 1 TBSP at a time until it reaches a pancake-batter-like consistency.) Stir mushrooms into batter until fully coated.

Rinse shrimp under cold water; pat dry with paper towels. Divide batter between 2 medium bowls. Toss mushrooms in one bowl and shrimp in the other.
4

Heat a 1⁄3-inch layer of oil in a large pan over medium-high heat. Once oil is hot enough that a drop of batter sizzles when added to the pan, use tongs to add coated mushrooms in a single layer. TIP: Work in batches if necessary.

Cook until golden brown, 3-4 minutes on first side and 1-2 minutes on second side. Using a slotted spoon, transfer to a paper-towel-lined plate. Season with salt.

After frying mushrooms, heat another 1⁄3- inch layer of oil in same pan. Working in batches if needed, add shrimp in a single layer. Cook until golden brown, 2-3 minutes. Flip and cook until cooked through, 1-2 minutes more. Transfer to a paper-towel-lined plate. Season with salt.
5

While mushrooms cook, cut baguettes lengthwise, stopping before you get all the way through.

Toast, cut sides up, (place directly on oven rack or use a baking sheet) until golden brown, 3-5 minutes.
6

Spread cut sides of baguettes with remoulade; fill with mushrooms, dill pickles, and as much slaw as you like.

Divide sandwiches and fries between plates. Serve with any remaining slaw, any remaining remoulade, and remaining lemon wedges on the side. TIP: If you’ve got some on hand, serve ketchup or malt vinegar with your fries!

Add shrimp to sandwiches.

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