Recipe courtesy of James Cunningham
Show: Eat St.
Episode: Carte Blanche
Print
Oh Boy, Peaux Boy
Total:
50 min
Active:
50 min
Yield:
5 servings
Level:
Intermediate
Total:
50 min
Active:
50 min
Yield:
5 servings
Level:
Intermediate

Ingredients

Remoulade:
  • 1/4 cup mayonnaise
  • 1 tablespoon chopped celery
  • 1 tablespoon hot sauce 
  • 1 tablespoon chopped green onions
  • 1 tablespoon chopped pickles
  • Juice of 1 lemon
  • Juice of 1 lime
  • 1 bottle Creole mustard, such as Zatarains
  • Kosher salt and freshly ground black pepper
Slaw:
  • 1/4 green cabbage, shredded
  • 1/4 red cabbage, shredded 
  • 1 carrot, shredded 
  • 1 ear corn, roasted and cut from the cob 
Breaded Shrimp:
  • 1 gallon canola oil
  • 3 cups yellow cornmeal 
  • 3 eggs 
  • 1 pound gulf shrimp, peel and deveined (21-25 count) 
  • Salt and freshly ground black pepper
  • 5 white submarine style rolls, split and toasted 
  • 1/4 cup chopped green onions

Directions

For the remoulade: Mix together the mayonnaise, celery, hot sauce, green onions, pickles, lemon juice, lime juice and mustard, stirring until fully combined. Season with salt and black pepper. Taste the remoulade; it should be strong with mustard, citrus and spice, with the creaminess and texture of the mayo and vegetables.

For the slaw: Mix together the cabbages and carrots. Place the corn kernels on top, and then mix in 1 tablespoon of the remoulade.

For the shrimp: Heat the canola oil in a pot to 350 degrees F. Put the cornmeal into a mixing bowl and break eggs into another mixing bowl. Whip the eggs until fully scrambled.

Dust the shrimp with the cornmeal first, then dip into the egg mixture, using one hand for dry and one for wet. Pat the excess egg off the shrimp on the side of bowl, before placing the shrimp back into the bowl with the cornmeal. Toss until fully breaded.

Carefully drop the shrimp into the hot oil. Fry until floating with a nice golden color, about 2 minutes 30 seconds. Transfer to paper towels and sprinkle liberally with salt and pepper.

Toss the shrimp into the bowl with the slaw and mix together. Lay the shrimp side by side in the rolls and top with the slaw. Spoon a little remoulade over the top of the shrimp and garnish with the green onions.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 7 Videos

Get the recipe

Stuffed Hens With Fig Glaze 05:34

Tyler's fig-glazed hens with cornbread stuffing are holiday crowd-pleasers.

Similar Topics:

IDEAS YOU'LL LOVE

Fried Seafood Po Boy

Recipe courtesy of Emeril Lagasse

Crawfish Po Boy

Recipe courtesy of Sot Sot

Mama's Boy Coconut Cake

Recipe courtesy of Natalie Duplessey

Softshell Po'Boys

Recipe courtesy of Emeril Lagasse

Oyster Po'Boys

Recipe courtesy of Gourmet Magazine

On TV

Everyday Italian

7:30am | 6:30c

Everyday Italian

8:30am | 7:30c

Food Quest

10am | 9c

Carnival Eats

10:30am | 9:30c

Carnival Eats

11am | 10c

Carnival Eats

11:30am | 10:30c

Carnival Eats

12pm | 11c

Carnival Eats

12:30pm | 11:30c

Carnival Eats

1pm | 12c

Carnival Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Good Eats

3pm | 2c

Good Eats

3:30pm | 2:30c

Good Eats

4pm | 3c

Good Eats

4:30pm | 3:30c
On Tonight
On Tonight

Burgers, Brew & 'Que

8pm | 7c

Burgers, Brew & 'Que

8:30pm | 7:30c

Burgers, Brew & 'Que

9:30pm | 8:30c

Big Bad BBQ Brawl

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Burgers, Brew & 'Que

12:30am | 11:30c

Burgers, Brew & 'Que

1:30am | 12:30c

Big Bad BBQ Brawl

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here