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Cook time:
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Yield: 2 servings
The aioli and the perfectly cooked shrimp rival anything you might expect to be served in New Orleans. Nothin' says New Orleans like a Poor Boy.
Yup, this was perfect. The shrimp were nice and soft and the Aioli, while not being a true Cajun Recipe, worked perfect.
I've been wanting to do more New Orleans style food for a while now, and I currently have a real freezer, that actually works. My local supermarket, had frozen shrimp on sale, and they were frozen. Not having a "true" freezer on the boat, I've never been able to take advantage of this deal. Currently in an apartment, with a full kitchen, a large refrigerator, and a freezer that freezes does have it's benefits.
I bought a 2# bag of shrimp, figuring that I could do all kinds of things with them. This is only the beginning. It's great 'cause I can pull out as many shrimp as I need for a meal, thaw, then peal, and have some fun.
An Aioli is nothing more than flavored mayonnaise. I was able to do this one thanks to having plenty of stuff in the refrigerator to put into it. There was leftover sour cream and chives from baked potatoes, the sweet pickle relish was from hot dogs, and I've always got some lemon, capers, and mayo hangin' around. I just, kinda threw it all together, and it worked fabulously. It wasn't too spicy, and had great flavor, in fact, Rose actually liked it!
Oh, one more thing about the Aioli. If you'd like to make it spicier, just add another tbls. of Blacken, and 2 minced Jalapeno, or Serrano Peppers. Heck, you could even go so far as to adding some Habanero!
Cooking the shrimp:
If you've had a chance to look at other of my recipes that include shrimp, you'll remember that I always remind you that you shouldn't overcook the shrimp. In most cases, you can see them, and as they change from light gray to pink, you know they're done.
In this case, you've really got to go by time. The coating will just begin to turn brown. This past Summer I worked in a restaurant, and was quite often at the fry station during service. I was able to taste test shrimp. The ones that stayed in the fryer the longest became really tough. The ones that were cooked for a shorter time, were tender and glorious tasting. That's the way the shrimp will come out in this recipe if you cook them 2 minutes per side as I instruct.
"Laissez les bons temps rouler"
(Lazay-Lay Bon-Tom Roulay) Let the good times roll.
Aioli
1 Cup, Mayonnaise
1/4 Cup, Sour Cream
1 Tablespoon, Butt Kickin' Blacken, Original Recipe
1. Make up the Aioli by just stirring all of the ingredients together. Set it aside, or cover and place in your refrigerator.
Ron's Note:
The Sour Cream is used as a thickener. Adding the Caper with Juice, the Sweet Pickle Relish, and the Lemon Juice will thin it down.
2. Set up the Breading Station:
The first bowl is 1 cup flour, 1 Tbls. Blacken, and 1 teaspoon of Salt.
The second bowl is the same as the first.
In the third bowl, whisk the egg then add the milk and whisk again.
3. Dip the shrimp into the flour, then into the egg wash, then back into the flour. Then set them on a plate or a pan while the oil heats up.
If you would like a heavier crust, you could put them back into the egg and back into the flour again before placing them on the pan.
4. Heat the oil to 375 degrees, either in a pot or a black frying pan like I do here.
Place the shrimp into the hot oil, being sure not to crowd them. Cook about 2 minutes then flip, and give them another 2 minutes.
Take them out, and place them on a rack in a sheet pan to drain.
Ron's Note:
Be careful not to cook the Shrimp too long. When shrimp are overcooked, the become rubbery.
5. Cut the bread into a piece 5" - 6" long.
When cutting it to make the sandwich, cut it closer to the bottom, as opposed to in the middle (about 2/3 on top and 1/3 on the bottom.
Remove the extra bread form the top section.
Slather some of the aioli on both the top and bottom, then start layering on the bottom. Lettuce, Tomato Slices, salt and pepper (for the tomatoes), then shrimp.
Pile the shrimp high, you've got plenty of room in the top. Put some more of the aioli on top of the Shrimp, and enjoy.
6. Extras:
If you're even a little like me, I'm sure you'll end up with extras, I never like to run out. Here, they're served on a plate with some extra Aioli.
This recipe prints as a shortened version, with only 1 Picture, Ingredients, and Directions.
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This recipe prints as a shortened version, with only 1 Picture, Ingredients, and Directions.
By Cap'n Ron
