Sanduíche Po'Boy de Camarão

Sobre esta receita

Um favorito tradicional americano com sanduíche frito de camarão de New Orleans. Este prato querido representa a essência da culinária americana de conforto.

Ingredientes

Serve 4

• 1.5 lbsingrediente principal(peeled and deveined)
• 1 cupmanteiga
• 1 tbspa gosto
• 1 cupyellow cornmeal
• 0.5 cupall-purpose flour
• 2 tspCajun seasoning
• 0.75 cupmayonnaise
• 2 tbspCreole mustard
• 1 tbsppickle relish
• 2French bread loaves(or 4 small rolls)
• 2 cupsshredded iceberg lettuce
• 2tomatoes(sliced)
• 1 qtvegetable oil(for frying)

Instruções

1. 1

   Preparar

   Prepare os ingredientes.

2. 2

   Cozinhar

   Cozinhe em fogo médio até terminar.

   A squeeze of lemon and a dash of hot sauce sharpens the sauce.

3. 3

   Temperar

   Tempere com sal e pimenta.

4. 4

   Servir

   Sirva quente.

   Maintain temperature by frying in small batches.

5. 5

   Fry the shrimp

   Fry the shrimp in batches 2-3 minutes until golden and crisp, turning once. Drain on a wire rack rather than paper towels so the bottoms stay crunchy. Season immediately with salt.

6. 6

   Toast the bread

   Split the French bread and toast lightly until the crust crackles. Spread both cut sides generously with the chilled remoulade sauce.

7. 7

   Dress and serve

   Pile the hot fried shrimp onto the bread, then top with shredded lettuce, tomato slices, and pickles. Press gently, cut into portions, and serve immediately while crisp.

Variações

• •

  Adicione vegetais para variação.

Armazenamento

Dura 3 dias na geladeira.

Perguntas frequentes