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Avocado Shrimp Po’Boy

Serves12
Ingredientsavocados, Shrimp
Menu PartSandwich/Wrap
Cuisine TypeAmerican

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

  1. 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.
  2. For Sriracha mayo, combine mayonnaise, Sriracha, lemon juice and honey in small bowl; stir to blend. Cover and refrigerate until needed.
  3. 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.
  4. 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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