Red Fish Grill News - Print This Page
Serve Po’boys For The Super Bowl
This seafood sandwich will make you change your game plan
The best unofficial holiday of the year (sorry, National Popcorn Day) is nearly upon us. Joe Flacco is waiting patiently to become a self-fulfilling prophecy. Colin Kaepernick is contemplating the commemorative tattoo that will occupy the 12 percent of his skin still yet unmarked with ink. Ray Lewis is secretly catfishing every Niners defensive lineman.
So what’s your game plan? Pick up a bucket of wings and head to your buddy’s place, like the commercials told you to? Order a pizza or something? Dude. Seriously?
How about, for once, you put just as much time into making something delicious for Super Bowl Sunday as you do reading the coverage? How about you make it easy on yourself? How about, in honor of The Superdome, you put together some grilled shrimp and blackened avocado po’boys?
The recipe for these iconic New Orleans sandwiches comes from Ralph Brennan, a NOLA restaurateur who, back in 2010, took home the title of “Best Shrimp Poboy” from Po-Boy Fest for this very recipe.
Instead of deep-frying the shrimp, Brennan grills them. Instead of settling for the usual mayo and lettuce topping combo, Brennan adds 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, executive chef of Red Fish Grill in New Orleans, LA
What you’ll need:
2 avocados, halved, peeled, and pitted
½ cup Creole seasoning, plus 1 Tbsp
2 Tbsp canola oil
2 Tbsp apple cider vinegar
¼ small red onion, minced
¼ large tomato, diced small, plus 4 slices
16 medium shrimp, peeled and deveined
4 6-inch pieces French bread loaf, halved
4 leaves romaine lettuce, sliced into ribbons
4 Tbsp smoked mayonnaise (recipe below) or regular mayonnaise
How to make it;
1. Make the avocado relish. Place a cast iron skillet or heavy-bottomed, non-stick pan over high heat. Coat the avocado halves in the ½ cup of Creole seasoning. Add the oil to the pan and when it begins to shimmer, add the avocados. Sear until blackened on both sides, 2 to 3 minutes per side. Remove the avocadoes from the pan, allow to cool slightly, dice into 1-inch pieces, and then lightly toss with the apple cider vinegar, red onion, and diced tomato. Set aside.
2. Preheat your grill to direct, high heat or heat coals until white and hot. (A grill pan will work if you're cooking indoors.) In a small bowl, combine the shrimp and the 1 Tbsp Creole seasoning and mix until well coated. Place the shrimp on well-oiled grill grates and grill until pink and cooked through, 2 to 3 minutes on each side.
3. Assemble the sandwich. Spread 1 Tbsp mayonnaise on each halved French bread loaf. Top with a tomato slice each, 4 shrimp, equal amounts of the avocado relish, and shredded lettuce. Makes 4 sandwiches.
Meal Upgrade: Make smoked onion mayo
You’ll spend more time making this mayonnaise than you will on the rest of the sandwich—but it's damn good. You won't use up all of it, but the leftovers make for a good dipping sauce for french fries or a spread for roast beef sandwiches.
What you’ll need:
2 medium yellow onions, peeled and sliced
1 tsp sugar
1 ½ salt
½ lb hickory wood chips, soaked in water
2 ½ cups mayonnaise
½ Tbsp vegetable oil
1 tsp Worcestershire
½ tsp ground coriander
½ tsp Crystal hot sauce
How to make it:
1. In a large bowl, toss the onions with 1 tsp salt and the sugar. Prepare a smoker with the hickory chips and smoke the onions until wilted and they’ve taken on a smoky flavor, 20 to 30 minutes.
2. Heat the oil in a large pan over medium heat. Add the onions and cook, stirring often, until well caramelized, 15 to 20 minutes.
3. Use a food 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 taste, adjusting for seasoning.
To see the full article online, follow the link below.