Shrimp Po’Boy with Chipotle Aioli - WBTV 3 News, Weather, Sports, and Traffic for Charlotte, NC

Shrimp Po’Boy with Chipotle Aioli

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By Esther Hou - email

Yields 4 Servings

Po'Boy

1 large French Baguette

2 Globe Tomatoes, sliced thin

½ head of lettuce, (Bibb, Iceberg, etc)

1.5 pounds Shrimp, peeled, deveined

1 pound corn flour

6 eggs, beaten

1 pound bread crumbs

Salt to finish

½ cup chipotle aioli, recipe follows

Aioli

½ cup mayonnaise

1 tsp lime juice

½ tsp white wine vinegar

½ tsp Cajun seasoning

½ tsp Chipotle paste

1 clove garlic, minced

½ tbsp. chives, chopped

Salt and Pepper to taste

Cole Slaw

½ head of red cabbage, thinly sliced

4 oz fresh orange juice

2 oz fresh lime juice

1 tbsp honey

4 oz canola oil

2 oz fresh basil leaves

1 oz cilantro

½ red onion, chopped

2 cloves garlic, chopped

1 tsp chipotle paste

1 tsp Cajun seasoning

Salt and Pepper to Taste

 

 

Method of Production

  1. Mix all the ingredients for the aioli together and refrigerate for at least 1 hour.
  2. Blend all the ingredients for the coleslaw except the cabbage in a blender until well incorporated. Add vinaigrette to cabbage and refrigerate for at least 1 hour.
  3. Dredge the shrimp in corn flour and shake off excess, dip into eggs to coat, dredge in bread crumbs and remove excess
  4. Fry shrimp until golden brown at 350 degrees Fahrenheit
  5. Slice baguette into four portions, and lightly toast
  6. Assembly Po'boy with aioli, tomatoes, lettuce, and shrimp
  7. Serve with Cole slaw and enjoy