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As presented by Johnson & Wales University's Corey Stokes
Yield: 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
- Mix all the ingredients for the aioli together and refrigerate for at least 1 hour.
- 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.
- Dredge the shrimp in corn flour and shake off excess, dip into eggs to coat, dredge in bread crumbs and remove excess
- Fry shrimp until golden brown at 350 degrees Fahrenheit
- Slice baguette into four portions, and lightly toast
- Assembly Po'boy with aioli, tomatoes, lettuce, and shrimp
- Serve with Cole slaw and enjoy
