Prepare the Shrimp: Marinate the Shrimp in Buttermilk for 30 minutes. Toss with Stone-Ground Grits and Old Bay Seasoning.
Fry the Shrimp: Heat Vegetable Oil in a large skillet over medium-high heat. Fry the Shrimp for 2-3 minutes per side, until golden brown and crispy. Drain on paper towels.
Cook the Andouille: Sear the House-Made Andouille Sausage until browned and slightly crispy.
Make the Lemon-Herb Aioli: In a bowl, combine all Lemon-Herb Aioli ingredients and mix well.
Toast the Rolls: Lightly toast the French Rolls.
Assemble the Po’ Boys: Spread Lemon-Herb Aioli on both sides of the toasted roll. Layer with Arugula, Heirloom Tomato slices, Bread and Butter Pickles, fried Shrimp, and Andouille Sausage. Serve immediately.
Ingredients
4
1 pound450 gGulf Shrimp-peeled and deveined
1 tbsp15 mLButtermilk
1/2 cup120 mLStone-Ground Grits
1/4 tsp1.25 mLOld Bay Seasoning
8 ounces225 gHouse-Made Andouille Sausage-sliced
1 cup240 mLHomemade Mayonnaise
2 tbsp30 mLLemon Juice-freshly squeezed
1 tbsp15 mLFresh Parsley-chopped
1 tbsp15 mLFresh Chives-chopped
1 clove1Garlic-minced
44French Rolls
1 cup85 gArugula
11Tomato-heirloom, sliced
1/4 cup60 mLBread and Butter Pickles-sliced
1/4 cup60 mLVegetable Oil-for frying
Equipment
Large Skillet
Bowls
Toaster
Instructions
Prepare the Shrimp: Marinate the Shrimp in Buttermilk for 30 minutes. Toss with Stone-Ground Grits and Old Bay Seasoning.
Fry the Shrimp: Heat Vegetable Oil in a large skillet over medium-high heat. Fry the Shrimp for 2-3 minutes per side, until golden brown and crispy. Drain on paper towels.
Cook the Andouille: Sear the House-Made Andouille Sausage until browned and slightly crispy.
Make the Lemon-Herb Aioli: In a bowl, combine all Lemon-Herb Aioli ingredients and mix well.
Toast the Rolls: Lightly toast the French Rolls.
Assemble the Po’ Boys: Spread Lemon-Herb Aioli on both sides of the toasted roll. Layer with Arugula, Heirloom Tomato slices, Bread and Butter Pickles, fried Shrimp, and Andouille Sausage. Serve immediately.
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