Shrimp Po-Boy with Pikklezz Slaw
Shrimp Po-Boy with Pikklezz Slaw
Ingredients
For the Pikklezz Slaw
- 4 cups cabbage, shredded
- 1/2 cup green onions, sliced
- 1/2 cup Pikklezz, pickled vegetables, roughly chopped if large
- 1/2 cup mayonnaise, as needed
- 2 tablespoons hot sauce, as needed
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
For the Fried Shrimp
- 1 1/2 pounds Blue Circle Foods Black Tiger Shrimp, peeled, deveined, tail-on
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 2 tablespoons seafood seasoning, such as Old Bay
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup buttermilk
- 1 tablespoon hot sauce
- 4 cups vegetable oil, for frying, or enough to fill pot 2-3 inches deep
For Assembly
- 2 French bread, 12-inch loaves
- 1/4 cup mayonnaise, as needed
- 1 tablespoon hot sauce, for drizzling, as needed
Instructions
- 1
Prepare the Pikklezz Slaw: In a large mixing bowl, combine the shredded cabbage, sliced green onions, and Pikklezz. Add 1/2 cup mayonnaise and 2 tablespoons hot sauce. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Using tongs, mix all ingredients thoroughly until the cabbage and other components are well coated. Taste and adjust seasoning or add more mayonnaise/hot sauce as desired. Set aside.
⏱️ 10 min
- 2
Prepare the Shrimp Breading: In a shallow bowl, whisk together the all-purpose flour, cornstarch, seafood seasoning, 1 teaspoon salt, and 1/2 teaspoon black pepper until well combined. In a separate shallow bowl, whisk together the buttermilk and 1 tablespoon hot sauce.
⏱️ 5 min
- 3
Bread the Shrimp: Dip each shrimp into the buttermilk mixture, ensuring it is fully coated, allowing any excess to drip off. Transfer the buttermilk-coated shrimp directly into the seasoned flour mixture. Thoroughly coat each shrimp in the flour mixture, pressing gently to adhere, then gently shake off any excess flour. Place breaded shrimp on a clean plate or baking sheet. Repeat this process for all remaining shrimp.
⏱️ 10 min
- 4
Fry the Shrimp: Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F. If you don't have a thermometer, a small piece of breading should sizzle immediately when dropped in. Carefully place the breaded shrimp into the hot oil in batches, being careful not to overcrowd the pot. Fry for 2-3 minutes per batch, or until the shrimp are golden brown and crispy on all sides. Adjust heat as needed to maintain oil temperature.
⏱️ 10 min•🌡️ 350
- 5
Drain Fried Shrimp: Once cooked, remove the fried shrimp from the oil using tongs or a slotted spoon and place them on a wire rack set over a baking sheet to drain any excess oil. Season lightly with a pinch of salt immediately after removing from the oil, if desired.
⏱️ 2 min
- 6
Assemble the Po-Boy: Take each piece of French bread and slice it lengthwise, opening it up like a book but not cutting all the way through. Spread mayonnaise evenly on the inside surfaces of the bread. Generously spoon the prepared Pikklezz Slaw onto the bottom half of the French bread. Arrange a generous amount of the crispy fried shrimp on top of the slaw. Drizzle additional hot sauce over the fried shrimp for extra flavor, if desired.
⏱️ 5 min
- 7
Serve: Close the sandwich by bringing the top half of the bread over the filling. Cut each assembled Po-Boy sandwich in half diagonally before serving. Serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Shrimp Po-Boy with Pikklezz Slaw
For the Pikklezz Slaw
- 4 cups cabbage, shredded
- 1/2 cup green onions, sliced
- 1/2 cup Pikklezz, pickled vegetables, roughly chopped if large
- 1/2 cup mayonnaise, as needed
- 2 tablespoons hot sauce, as needed
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
For the Fried Shrimp
- 1 1/2 pounds Blue Circle Foods Black Tiger Shrimp, peeled, deveined, tail-on
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 2 tablespoons seafood seasoning, such as Old Bay
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup buttermilk
- 1 tablespoon hot sauce
- 4 cups vegetable oil, for frying, or enough to fill pot 2-3 inches deep
For Assembly
- 2 French bread, 12-inch loaves
- 1/4 cup mayonnaise, as needed
- 1 tablespoon hot sauce, for drizzling, as needed
Instructions
- 1
Prepare the Pikklezz Slaw: In a large mixing bowl, combine the shredded cabbage, sliced green onions, and Pikklezz. Add 1/2 cup mayonnaise and 2 tablespoons hot sauce. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Using tongs, mix all ingredients thoroughly until the cabbage and other components are well coated. Taste and adjust seasoning or add more mayonnaise/hot sauce as desired. Set aside.
⏱️ 10 min - 2
Prepare the Shrimp Breading: In a shallow bowl, whisk together the all-purpose flour, cornstarch, seafood seasoning, 1 teaspoon salt, and 1/2 teaspoon black pepper until well combined. In a separate shallow bowl, whisk together the buttermilk and 1 tablespoon hot sauce.
⏱️ 5 min - 3
Bread the Shrimp: Dip each shrimp into the buttermilk mixture, ensuring it is fully coated, allowing any excess to drip off. Transfer the buttermilk-coated shrimp directly into the seasoned flour mixture. Thoroughly coat each shrimp in the flour mixture, pressing gently to adhere, then gently shake off any excess flour. Place breaded shrimp on a clean plate or baking sheet. Repeat this process for all remaining shrimp.
⏱️ 10 min - 4
Fry the Shrimp: Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F. If you don't have a thermometer, a small piece of breading should sizzle immediately when dropped in. Carefully place the breaded shrimp into the hot oil in batches, being careful not to overcrowd the pot. Fry for 2-3 minutes per batch, or until the shrimp are golden brown and crispy on all sides. Adjust heat as needed to maintain oil temperature.
⏱️ 10 min•🌡️ 350 - 5
Drain Fried Shrimp: Once cooked, remove the fried shrimp from the oil using tongs or a slotted spoon and place them on a wire rack set over a baking sheet to drain any excess oil. Season lightly with a pinch of salt immediately after removing from the oil, if desired.
⏱️ 2 min - 6
Assemble the Po-Boy: Take each piece of French bread and slice it lengthwise, opening it up like a book but not cutting all the way through. Spread mayonnaise evenly on the inside surfaces of the bread. Generously spoon the prepared Pikklezz Slaw onto the bottom half of the French bread. Arrange a generous amount of the crispy fried shrimp on top of the slaw. Drizzle additional hot sauce over the fried shrimp for extra flavor, if desired.
⏱️ 5 min - 7
Serve: Close the sandwich by bringing the top half of the bread over the filling. Cut each assembled Po-Boy sandwich in half diagonally before serving. Serve immediately.
⏱️ 3 min