Roast the Garlic: Preheat oven to 400°F (200°C). Cut the top off the Garlic head, drizzle with olive oil, wrap in foil, and roast for 45-60 minutes, or until soft and caramelized. Let cool, then squeeze out the roasted garlic cloves.
Make the Aioli: In a food processor, combine Roasted Garlic, Mayonnaise, Lemon Juice, Dijon Mustard, Salt, and Black Pepper. Process until smooth and creamy.
Prepare the Shrimp: In a bowl, combine Shrimp with Rice Flour, Cornstarch, Smoked Paprika, Cayenne Pepper, White Pepper, and Salt. Toss to coat evenly.
Fry the Shrimp: Heat Peanut Oil in a large skillet or deep fryer to 350°F (175°C). Fry Shrimp in batches until golden brown and cooked through, about 2-3 minutes per batch. Drain on paper towels.
Assemble the Po’ Boys: Slice Brioche Rolls lengthwise. Spread Roasted Garlic Aioli on both sides of the bread. Add Shredded Romaine Lettuce, Heirloom Tomato slices, Cornichons, and fried Shrimp. Serve immediately.
Ingredients
4
1 pound450 gWild-Caught Gulf Shrimp-peeled and deveined
1/2 cup60 gRice Flour
1/4 cup30 gCornstarch
1 tsp5 mLSmoked Paprika
1/2 tsp2.5 mLCayenne Pepper
1/4 tsp1.25 mLWhite Pepper
SaltTo taste
1 head1Garlic
1/2 cup120 mLMayonnaise
1 tbsp15 mLLemon Juice
1 tsp5 mLDijon Mustard
SaltTo taste
Black PepperTo taste
44Brioche Rolls
2 cups170 gShredded Romaine Lettuce
11Tomato-heirloom, sliced
1/4 cup60 mLPickles-thinly sliced cornichons
Peanut OilAs needed-for frying
Equipment
Oven
Foil
Food Processor
Large Skillet or Deep Fryer
Bowls
Paper Towels
Instructions
Roast the Garlic: Preheat oven to 400°F (200°C). Cut the top off the Garlic head, drizzle with olive oil, wrap in foil, and roast for 45-60 minutes, or until soft and caramelized. Let cool, then squeeze out the roasted garlic cloves.
Make the Aioli: In a food processor, combine Roasted Garlic, Mayonnaise, Lemon Juice, Dijon Mustard, Salt, and Black Pepper. Process until smooth and creamy.
Prepare the Shrimp: In a bowl, combine Shrimp with Rice Flour, Cornstarch, Smoked Paprika, Cayenne Pepper, White Pepper, and Salt. Toss to coat evenly.
Fry the Shrimp: Heat Peanut Oil in a large skillet or deep fryer to 350°F (175°C). Fry Shrimp in batches until golden brown and cooked through, about 2-3 minutes per batch. Drain on paper towels.
Assemble the Po’ Boys: Slice Brioche Rolls lengthwise. Spread Roasted Garlic Aioli on both sides of the bread. Add Shredded Romaine Lettuce, Heirloom Tomato slices, Cornichons, and fried Shrimp. Serve immediately.
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