Rock Shrimp Po' Boy Sandwich a la Terry
1 pound fresh rock shrimp, peeled
1 tablespoon extra virgin olive oil
2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon fresh garlic, chopped
1/2 teaspoon cayenne pepper
Combine all ingredients then rub well onto shrimp. Marinade at least one hour.
1/2 cup mayonnaise
3 tablespoons shallots, chopped
2 tablespoons capers
2 tablespoons ketchup
1 tablespoon fresh garlic, chopped
2 teaspoons louisiana hot sauce
2 teaspoons lime zest
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
Add all ingredients in food processor, pulse until combined. Set aside.
Roasted grape tomatoes
1 pint grape tomatoes
2 tablespoons extra virgin olive oil
2 teaspoons Italian herb salt
Combine all ingredients. Put on roasting pan, bake in pre-heated 450 oven about 12-15 minutes. Remove from oven, set aside.
1/2 cup flour
4 hot dog buns, lightly toasted
2 cups canola oil
Put flour in zip lock bag, add shrimp and coat well by shaking bag.
Heat heavy saucepan on high, about three to four minutes, add canola oil, heat for another three to four minutes or until oil is at 375 degrees. Carefully add shrimp(in batches if pot is not large enough). Cook until golden brown, about two to three minutes. drain on paper towels. Evenly distribute shrimp on buns, top with roasted tomatoes and remoulade sauce. Serves 4 people. Enjoy!