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Avocado Shrimp Po’Boy
Chef Augustine updates a New Orleans-style shrimp po’boy with fresh avocado slices, pickled vegetables and Sriracha mayo.
Photo courtesy of California Avocado Commission
Servings
12
12
Cuisine Type
- american
Menu Part
- Sandwich
Main Ingredient
- Avocados
- Shrimp
Chef Angela Augustine
Union Public House
Tucson, Ariz.
Chef Augustine updates a New Orleans-style shrimp po’boy with fresh avocado slices, pickled vegetables and Sriracha mayo. She uses cake flour and beer for the tempura shrimp batter to make the coating light and crisp.
Ingredients
Escabeche (pickled vegetables)
2¼ cups julienned carrots
2¼ cups slivered red onion
1½ cups julienned red bell pepper
¾ cup julienned poblano pepper
3 cups apple cider vinegar
1½ cups water
2 tbsp. pickling spice
2 tbsp. salt
Sriracha mayo
1 cup mayonnaise
4 tbsp. Sriracha
2 tbsp. lemon juice
2 tbsp. honey
Tempura fried shrimp
Vegetable oil for frying
4 cups cake flour
4 cups cold beer
2 tbsp. salt
48 shrimp (21-25 count per pound), tails removed
Po’boys
12 soft baguettes
Tempura fried shrimp (recipe above)
12 green leaf lettuce leaves
36 tomato slices
24 pickle spears
6 ripe avocados, peeled and seeded
1 tbsp. lime juice
Escabeche vegetables (recipe above)
Sriracha mayo (recipe above)
Steps
For pickled vegetables, combine carrots, red onion, bell pepper and poblano in glass bowl or jar. In medium saucepan, bring vinegar, water, pickling spice and salt to a boil; pour over vegetables and let mixture cool. Refrigerate to blend flavors.
For Sriracha mayo, combine mayonnaise, Sriracha, lemon juice and honey in small bowl; stir to blend. Cover and refrigerate until needed.
For shrimp, heat vegetable oil in deep fryer to 375 F. In large bowl, combine cake flour and salt; gradually add cold beer, stirring to blend. Per order, dip 3 to 4 shrimp into batter; fry for about 3 minutes until golden brown. Remove from fryer and drain on paper towels.
For each sandwich, place half an avocado in small bowl with ¼ tsp. lime juice and salt to taste. Mash together and spread onto top of baguette. Spread 2 tablespoons Sriracha mayo on bottom of baguette. Top with lettuce leaf, 3 tomato slices and ½ cup pickled vegetables. Arrange shrimp over vegetables and close with top of baguette. To serve, cut in half and serve with pickle spears.
Photo courtesy of California Avocado Commission
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