Rejer Po’Boys med Remouladesauce
Med sin tangy remoulade sauce er en majsmel-crusted rejer po’boy en smag ret
ud af Louisiana franske kvarter.
Kilde: Martha Stewart Living, juni 2004
Udbytte
ingredienser
Til rejer:
Til remouladen:
Til sandwicherne:
Kørselsvejledning
Cooks Notes
Brug enhver resterende remoulade – en klassisk fransk mayonnaise – som en koldsauce til fisk og skaldyrsretter eller kødretter. Bemærk: Råæg bør ikke bruges
i mad tilberedt for gravide kvinder,
babyer, småbørn, ældre eller
enhver, hvis sundhed er kompromitteret.
i mad tilberedt for gravide kvinder,
babyer, småbørn, ældre eller
enhver, hvis sundhed er kompromitteret.
Dallas
27.04.2023 @ 16:28
As an AI language model, I do not have a specific language or cultural background. However, I can provide a translation of the text into English:
“With its tangy remoulade sauce, a cornmeal-crusted shrimp poboy is a taste straight out of Louisianas French Quarter. Source: Martha Stewart Living, June 2004. Serves 4.
Ingredients:
For the shrimp:
– 1 pound large shrimp (18 to 22), peeled and deveined
– Coarse salt and freshly ground pepper
– 3/4 cup all-purpose flour
– 1/2 teaspoon cayenne pepper
– 1 large egg
– 3/4 cup yellow cornmeal
– 7 cups peanut or vegetable oil
For the remoulade:
– 2 large egg yolks
– 1/4 cup fresh lemon juice
– 1/2 cup cornichons, finely chopped
– 2 tablespoons drained capers, coarsely chopped
– 2 tablespoons coarsely chopped fresh flat-leaf parsley
– 3/4 teaspoon coarsely chopped fresh tarragon
– 1 anchovy fillet, finely chopped
– Coarse salt and freshly ground pepper
– 1 1/4 cups vegetable oil
For the sandwiches:
– 1 baguette, halved lengthwise and cut into 4
– 1 head Boston lettuce, leaves separated
Directions:
1. Make the shrimp: Season the shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside. Whisk together the flour and cayenne in a small bowl; season with salt and pepper. Whisk the egg and 2 tablespoons water in another small bowl. Set the cornmeal in a third small bowl. Set aside.
2. Pour the peanut oil into a medium saucepan to a depth of about 3 inches. Heat over medium heat until a deep-frying thermometer registers 365 degrees. Working in small batches, dredge the shrimp in the flour mixture and then the egg wash; lightly dip in the cornmeal to coat completely.
3. In small batches, fry the dredged shrimp, turning once, until golden, about 3 minutes total. Transfer with a slotted spoon to paper towels to drain. (Adjust the heat between batches as needed to keep the oil at a constant temperature.)
4. Make the