Every city under the sun has a sandwich tied to it. One of our favorite things to do is take a local or regional classic and give it a healthy microgreens twist - just enough to make a statement, but never changing the main star. We think we've succeeded in this amazing New Orleans recipe that has all the fixin's you'd expect from a classic Southern Po 'Boy sandwich and just enough space under the lid for some of our Micro Cilantro microgreens! Believe us, it's a mouthful of YUM!
One thing that makes this recipe so authentic is the homemade Creole Remoulade sauce. Those that know, know. And if you don't, take a stab at this easy-peasy sauce. Make it once and go back to it with other sandwiches because its distinct taste is something you just can't get enough of.
Food is like that - it triggers more than just our taste buds. Sometimes it's memories from childhood, a smell that takes you back to the kitchen you grew up in, or a visual of a loved one working over a hot stove and presenting the beautiful plated dish with pride. That's why we chose this recipe - to get you in the kitchen making memories, one bite at a time! Now's your chance to include healthy, tasty microgreens into this classic regional recipe, as well as share a warm moment and tasty bite with your loved ones.
(Inspo thanks goes to @grandbabycakes Jocelyn Delk Adams.)
Ingredients:
For the Remoulade Sauce
1 cup mayonnaise
2 tbsp dill pickle relish
1 tbsp fresh lemon juice
2 tsp hot sauce
2 tsp capers, roughly chopped
1 1/2 tsp paprika
1 tsp Creole or Dijon mustard
1 tsp Worcestershire sauce
2 garlic cloves, minced
For the Fried Shrimp
3 tsp kosher salt
2 tsp paprika
1 tsp garlic powder
1/2 tsp cayenne pepper
1/2 tsp black pepper
2 lbs raw medium shrimp (peeled, de-veined, tails off)
Canola or Vegetable oil for frying
1 1/2 cup all purpose flour
1 cup cornmeal
1 cup buttermilk
3 tbsp hot sauce
For the Po' Boy Assembly
4 8 inch long French loaves split horizontally
Dill pickles for garnish
Shredded iceberg lettuce
Sliced tomatoes
Micro Cilantro
Method:
For the Remoulade Sauce : Mix all nine ingredients together and chill in the refrigerator until you finish frying up the shrimp.
For the Fried Shrimp
Mix the salt, paprika, garlic powder, cayenne pepper, and black pepper together. Then divide the spice mixture in half .
Season the shrimp with half of the spice mixture. (put the other half aside)
In a medium bowl, mix the flour, cornmeal and the rest of the spice mixture together.
In a small bowl, mix the buttermilk and hot sauce together and stir.
Dip seasoned shrimp into the buttermilk, then coat with flour mixture. Shake off any excess and transfer to plate. Chill the shrimp for 20 minutes (or longer if you can).
Fry your Shrimp: pour oil into a deep, wide frying pan, about 1 inch deep. Heat the oil to 350° F. (just hot enough to bubble, but not so hot that oil sprays)
Prepare a baking sheet or cutting board with paper towels on top. This is where the shrimp will cool off and drain.
Working in batches, fry shrimp until golden brown about 2 minutes per side. Transfer to paper towels to drain.
To Assemble Po' Boy Sandwich:
Build your Po Boy Sandwich: Slice your French bread, open-face. Start by adding the Remoulade sauce, lettuce, tomato, pickles (and anything else you feel like) then pile on the shrimp. We like to put more sauce on top of the shrimp!
Last but not least, pile on the Micro Cilantro! This addition will keep your sandwich fresh and will add a nice contrast and balance with the other dynamic flavors.
BE CLASSIC. BE WELL. WITH BRIGHTFRESH!