Tuesday, April 2, 2013

Shrimp Po' Boy Sandwiches

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This week is going to be dedicated to sandwiches! Sandwiches are found in pretty much every culture and cuisine, combining a type of bread with a filling. The Baron is a fan of sandwiches as much as I am {using gluten free bread when possible}so we have had our share of sandwiches lately. Thanks to Turano Baking Company, a local bread company, I enjoyed using their breads to create all the sandwiches that will be featured this week. First up is this Shrimp Po' Boy Sandwich which is overflowing with Cajun seasoned fried shrimp in a toasty French roll slathered in mayo and topped with crisp lettuce and tomato slices...

I love supporting local companies and using them in my kitchen. Turano Baking Company is a local Chicago bread company that puts out some amazing breads. They have these great French Rolls that were perfect for this sandwich and if you can find them in your local supermarket, I highly recommend using this brand for the sandwich. When toasted, they are light, crispy and crusty on the outside while being soft and tender on the inside.
 


If you like your food on the spicy side, feel free to use hot sauce as liberally as you'd like in the recipe. You can add some heat to the shrimp before dredging in cornmeal/flour and frying; or you can add a few dashes of hot sauce to the mayo before spreading onto the roll or just add it to the sandwich when serving. This is one dish you can make it as spicy as you'd like!

Shrimp Po' Boy Sandwich
recipe adapted from Emeril Lagasse

1 1/2 pounds of large shrimp, peeled & deveined
3 tablespoons Cajun seasoning

salt to taste
1 1/2 cups all-purpose flour or GF flour blend*
1 1/2 cups yellow cornmeal
2 hoagie rolls or french bread; or GF rolls
4 tablespoons melted butter
1/4 cup mayonnaise, or more to taste
1 cup shredded lettuce
1 large ripe beefsteak tomato, thinly slicedHot sauce & dill pickles for serving

Heat the oil in a large sauce pan or preheat a deep fryer to 360 degrees F.

Season the shrimp with 1 tablespoon of Cajun seasoning.

In a medium mixing bowl combine the flour and cornmeal and season with the remaining 2 tablespoons of Cajun seasoning. Dredge the shrimp in the seasoned flour mixture, coating the shrimp completely.

Fry the shrimp in the hot oil, in batches if necessary, until golden brown, stirring constantly, about 4 minutes. Remove from the oil and drain on a paper-lined plate. Season with salt.

Split the hoagie or French bread loaves in half and brush both cut sides of the bread with some of the melted butter. Using a spatula, spread the mayonnaise on both sides of the bread.

Divide the shrimp evenly between the 2 sandwiches and garnish with the lettuce and tomato slices. Serve with potato chips, dill pickles and hot sauce if desired.
*Gluten free flour blend:
This is the best combination for my personal uses and has never failed me. I purchased a majority of the ingredients at an Asian market (at less than $.99/lb) and the other ingredients marked were Bob Red Mill brand. Cornstarch was Argo brand.

300 grams superfine brown rice flour (Bob's Red Mill)
250 grams sweet rice flour (Asian market)
150 grams tapioca flour (Asian market)
100 grams sorghum flour (Bob's Red Mill)
100 grams potato starch (Asian market)
100 grams cornstarch (Argo brand)

Whisk together the above flours and store in an air tight container. To use, measure out 140 grams for every cup called for in your favorite baking recipe (NOT yeast bread recipes.) Add 1/2 teaspoon xanthan gum for every cup used in the recipe as well to help with texture and binding. Voila! You can bake gluten free with confidence! 

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