Meat Free Fryday
So I've deep fried ribs, deviled eggs, even Spam. This week, in honor of Lent, I have decided to go with a more traditional (and meat free) TGI Fryday offering.
Having gone to school in N'awlins, there's nothing I love more than a well made fried shrimp po boy. While wandering the aisles of my favorite market last night, I came across a glorious sight, something called Louisiana seasoned shrimp fry. Let the games begin!
Next up was the shrimp. Fortunately I had a couple bags of Argentinian red shrimp from Trader Joe's, something that if you haven't yet tried you must do so TODAY. When properly cooked, these bad boys are like miniature lobsters.
Meanwhile, I roasted a head of garlic in the oven, smashed 3 cloves into a paste and blended with roughly half a couple of mayo, a teaspoon fresh lemon juice, salt and pepper to create an aoili.
For the shrimp, simply follow the instructions on the shrimp fry package (mix 5 tablespoons of the flour mix with 1/2 cup of water. Dip shrimp in wet mixture then roll in remaining seasoned flour. Deep fry at 375 degrees until golden brown, remove and drain on paper towels.
While frying, heat a loaf of french bread until crust on the outside, pillowy soft on the inside. Slice tomatoes, shred some lettuce, and drain some sliced pickles (I skipped the pickles but that the traditional po boy style).
Slice the bread down the middle, spread Aoili on both sides, add shrimp, tomatoes, lettuce and pickles, plus a splash of Tabasco for taste, then dive in!
- Smoke In Da Eye, Home of Bigger, Badder, Bolder BBQ (Twitter: @smokeindaeye)
Having gone to school in N'awlins, there's nothing I love more than a well made fried shrimp po boy. While wandering the aisles of my favorite market last night, I came across a glorious sight, something called Louisiana seasoned shrimp fry. Let the games begin!
Next up was the shrimp. Fortunately I had a couple bags of Argentinian red shrimp from Trader Joe's, something that if you haven't yet tried you must do so TODAY. When properly cooked, these bad boys are like miniature lobsters.
Meanwhile, I roasted a head of garlic in the oven, smashed 3 cloves into a paste and blended with roughly half a couple of mayo, a teaspoon fresh lemon juice, salt and pepper to create an aoili.
For the shrimp, simply follow the instructions on the shrimp fry package (mix 5 tablespoons of the flour mix with 1/2 cup of water. Dip shrimp in wet mixture then roll in remaining seasoned flour. Deep fry at 375 degrees until golden brown, remove and drain on paper towels.
While frying, heat a loaf of french bread until crust on the outside, pillowy soft on the inside. Slice tomatoes, shred some lettuce, and drain some sliced pickles (I skipped the pickles but that the traditional po boy style).
Slice the bread down the middle, spread Aoili on both sides, add shrimp, tomatoes, lettuce and pickles, plus a splash of Tabasco for taste, then dive in!
- Smoke In Da Eye, Home of Bigger, Badder, Bolder BBQ (Twitter: @smokeindaeye)
Posted by Smoke In Da Eye at 3/27/2009 9:22 AM 
Categories: TGI Frydays, recipes
Tags: fryday shrimp po boy louisiana argentinian shrimp
Categories: TGI Frydays, recipes
Tags: fryday shrimp po boy louisiana argentinian shrimp
Dude. I love shrimp Po'boys too. And since trying TJ's Argentine shrimp a couple years back, that's pretty much all I use anymore. They're not always in stock so we get several pounds at a time. re: the dredge, That brand is good, I've used it alot but lately I've been making my own. Let me know if you want the recipe. Thanks for another kick azz Fryday.
Robin
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