Shrimp Po'Boys with Mustard Slaw

This post is not so much about the shrimp recipe as it is about the ice cold topping.  Since I had seen so many recipes using mustard powder in the fry batter, I wanted to incorporate the mustard into the topping.

Before I get to the recipes, I wanted to show you some wonderful blogger awards that I received recently:

These were given to me by this wonderful blogger, Purabi at Cosmopolitan Currymania. Thank you Purabi! If you do not know her yet, you are missing out. The thing that is so amazing about her is that she posts new recipes almost every day.  Now these are not just recipes for something easy like honey butter, most of them represent very extravagant and flavorful dishes.  Knowing how much time and dedication it takes in the kitchen to pull this off on such a regular basis tells me that she is very passionate about cooking.  It is that passion that really shines through in all her delicious blog posts.  So, if you have some time, you might want to pop on over to her site here.

I will be passing these lovely awards on to some of my other favorite foodies in the next few posts- so stay tuned!  Now on to the recipes...

Shrimp Po'Boys

Ingredients/ Shrimp

1/2 tsp salt
1/2 tsp pepper
2 cups flour
3 eggs
3 cups panko bread crumbs
24 medium size shrimp (peeled, deveined and tails removed)
4 bratwurst rolls
3 tbs butter (for toasting rolls)
peanut oil for frying

Ingredients/ Slaw topping

2 tsp A1 steak sauce
1 tsp worcestershire sauce
4 drops of hot sauce
2 tsp dry mustard
1/2 cup mayo
2 cups or more of shredded cabbage
 
To prepare shrimp, fill the fryer with oil and preheat to 350 degrees. Also preheat oven to 175 degrees to keep food warm while you continue to cook.

Fill one gallon size bag with flour, salt and pepper.  Close and shake to mix together.  Fill another bag with the Panko crumbs.  Then fill a pasta bowl with the eggs and beat until frothy.

Once your oil is up to temperature, place about 12 shrimp in the bag of flour and shake to coat.  Remove each piece and coat in the egg batter and then drop each separately into the bag of panko.  Shake to coat all pieces.  Take out each piece of shrimp and place it in the fry baskets hanging on the edge of the fryer.  Submerge baskets, letting shrimp fry in oil for about 2 minutes.

Remove fried shrimp and place on platter.  Put platter in oven to warm while you repeat the same process of frying for the remaining shrimp.

After all shrimp is cooked and in the oven, you can start making the slaw topping.  Take out a medium size bowl and mix the mayo with the mustard until completely blended.  Then stir in the remaining liquids.  Lastly, mix in the shredded cabbage.  Cover bowl and place in fridge.

Place a small saucepan over medium heat and melt butter.  Then grill the brat rolls, the open faced side, in the butter.  Remove when the heated side of the bread turns a toasty golden brown.

Take out the chilled topping from the fridge.  Put 6 shrimp inside each rolls and top with mustard slaw and serve. Enjoy!