Giving a local twist to a New Orleans favorite, we invite you to try our recipe for the Floridian Po’ Boy.
- 4 U10 shrimp, split in half lengthwise
- 2 cup flour
- 1 cup panko breadcrumbs (finely pulsed in food processor)
- 2 tablespoons of Old Bay seasoning
- Egg Wash
- Spicy Remoulade
- Old Bay slaw
- Ciabatta or Cuban bread
- Shredded lettuce
- Sliced Roma tomatoes
- Add 2 tablespoons blackening spice, 1 tsp. garlic powder, 1 tsp. Worcestershire Sauce to 1 c. of mayonnaise
- For coleslaw, prepare traditional coleslaw with a 2 tbs. Old Bay seasoning.
- Bread & fry the shrimp.
- Add shredded lettuce to bread, top with remoulade, old bay and coleslaw. Top with fried shrimp.
If you have any questions about this article contact me at firstname.lastname@example.org. For questions about in-flight catering, contact email@example.com.
Almonds have been cultivated and consumed for centuries and mention of them can be found in ancient manuscripts including the Bible and Koran. We use them raw, toasted and as ingredients in multiple dishes each and every day. Read More