Serve Po’boys For The Tremendous Bowl - rctim.com

The most effective unofficial vacation of the 12 months (sorry, Nationwide Popcorn Day) is almost upon us. Joe Flacco is ready patiently to grow to be a self-fulfilling prophecy. Colin Kaepernick is considering the commemorative tattoo that can occupy the 12 p.c of his pores and skin nonetheless but unmarked with ink. Ray Lewis is secretly catfishing each Niners defensive lineman.

So what’s your recreation plan? Choose up a bucket of wings and head to your buddy’s place, just like the commercials informed you to? Order a pizza or one thing? Dude. Significantly?

How about, for as soon as, you place simply as a lot time into making one thing scrumptious for Tremendous Bowl Sunday as you do studying the protection? How about you make it straightforward on your self? How about, in honor of The Superdome, you place collectively some grilled shrimp and blackened avocado po’boys?

The recipe for these iconic New Orleans sandwiches comes from Ralph Brennan, a NOLA restaurateur who, again in 2010, took house the title of “Greatest Shrimp Poboy” from Po-Boy Fest for this very recipe.

As an alternative of deep-frying the shrimp, Brennan grills them. As an alternative of settling for the standard mayo and lettuce topping combo, Brennan provides smoked caramelized onion to his mayo and pumps up the freshness with a skillet-charred avocado relish. Stuffed in between two slices of just-baked French bread, it’s like no po’boy you’ve ever eaten. Hell, it’s like no sandwich you’ve ever eaten.

Grilled Shrimp and Blackened Avocado Po’boys
Recipe by Ralph Brennan, govt chef of Pink Fish Grill in New Orleans, LA

What you’ll want:
2 avocados, halved, peeled, and pitted
½ cup Creole seasoning, plus 1 Tbsp
2 Tbsp canola oil
2 Tbsp apple cider vinegar
¼ small pink onion, minced
¼ giant tomato, diced small, plus 4 slices
16 medium shrimp, peeled and deveined
4 6-inch items French bread loaf, halved
4 leaves romaine lettuce, sliced into ribbons
4 Tbsp smoked mayonnaise (recipe beneath) or common mayonnaise

The best way to make it;
1. Make the avocado relish. Place a forged iron skillet or heavy-bottomed, non-stick pan over excessive warmth. Coat the avocado halves within the ½ cup of Creole seasoning. Add the oil to the pan and when it begins to shimmer, add the avocados. Sear till blackened on either side, 2 to three minutes per aspect. Take away the avocadoes from the pan, enable to chill barely, cube into 1-inch items, after which calmly toss with the apple cider vinegar, pink onion, and diced tomato. Put aside.
2. Preheat your grill to direct, excessive warmth or warmth coals till white and scorching. (A grill pan will work in the event you’re cooking indoors.) In a small bowl, mix the shrimp and the 1 Tbsp Creole seasoning and blend till properly coated. Place the shrimp on well-oiled grill grates and grill till pink and cooked by way of, 2 to three minutes on both sides.
3. Assemble the sandwich. Unfold 1 Tbsp mayonnaise on every halved French bread loaf. Prime with a tomato slice every, 4 shrimp, equal quantities of the avocado relish, and shredded lettuce. Makes 4 sandwiches.

Meal Improve: Make smoked onion mayo
You’ll spend extra time making this mayonnaise than you’ll on the remainder of the sandwich—but it surely’s rattling good. You will not burn up all of it, however the leftovers make for a superb dipping sauce for french fries or a variety for roast beef sandwiches.

What you’ll want:
2 medium yellow onions, peeled and sliced
1 tsp sugar
1 ½ salt
½ lb hickory wooden chips, soaked in water
2 ½ cups mayonnaise
½ Tbsp vegetable oil
1 tsp Worcestershire
½ tsp floor coriander
½ tsp Crystal scorching sauce

The best way to make it:
1. In a big bowl, toss the onions with 1 tsp salt and the sugar. Put together a smoker with the hickory chips and smoke the onions till wilted they usually’ve taken on a smoky taste, 20 to half-hour.
2. Warmth the oil in a big pan over medium warmth. Add the onions and cook dinner, stirring usually, till properly caramelized, 15 to twenty minutes.
3. Use a meals processor or blender to puree the smoked, caramelized onions with Worcestershire, coriander, and the remaining ½ tsp salt. Fold the onion puree into the mayonnaise and style, adjusting for seasoning.