Shrimp Po' Boys
Ingredients
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½ cup mayonnaise
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1 tablespoon chopped parsley
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2 teaspoons Dijon mustard
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1 teaspoon whole grain mustard
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1 teaspoon crushed garlic
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1 teaspoon chopped capers
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¼ teaspoon paprika
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
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Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 350°F on the Bake cook mode using the button below.
June Oven
Prepare the remoulade
To a small bowl, add the mayonnaise, parsley, mustards, garlic, capers, paprika, hot sauce, lemon juice, Worcestershire sauce and pepper. Stir to combine. Cover and chill to let the flavors meld while you prepare the shrimp.
½ cup mayonnaise
1 tablespoon chopped parsley
2 teaspoons Dijon mustard
1 teaspoon whole grain mustard
1 teaspoon crushed garlic
1 teaspoon chopped capers
1 teaspoon hot sauce
½ teaspoon lemon juice
½ teaspoon Worcestershire sauce
small bowl
measuring cups
measuring spoons
spatula
plastic wrap
¼ teaspoon paprika
¼ teaspoon black pepper
Spray the panko
Pour the panko in a June Pan and spray it lightly with nonstick cooking spray. This will help the panko brown.
1¼ cups panko bread crumbs
June Pan
nonstick cooking spray
Bake the panko
Place the June Pan on the middle shelf of the June Oven. Toast the panko about 7 minutes, until it is golden brown. June will notify you when the panko is ready. Remove the June Pan from the June Oven and set it aside. Allow the panko to cool completely.
Preheat the June Oven
With protected hands, carefully remove the shelf from the June Oven and set it on a heat-proof surface (the shelf will be very hot). Slide a June Air Basket lined with foil in the bottom position and preheat the June Oven to 400°F on the Air Fry cook mode using the button below.
foil
June Air Basket
Make the wet coating
Crack the egg into a medium bowl. Add the oil and whisk until lightly beaten.
1 large egg
1 teaspoon canola oil
medium bowl
whisk
Season the flour coating
In a shallow dish or bowl, whisk the flour, Creole seasoning, salt and pepper until combined.
shallow bowl
¼ cup all-purpose flour
1 teaspoon Creole seasoning
½ teaspoon salt
¼ teaspoon black pepper
Coat the shrimp
Working in batches, place the shrimp in the bowl with the seasoned flour. Toss to coat, shaking off excess flour. Dip the floured shrimp in the wet coating and roll them around until they are completely coated. Allow excess egg to drip back into the bowl. Next, dip the shrimp in the toasted panko coating, rolling them around until they are completely coated. Shake off any excess dry coating and place the shrimp in the June Air Basket set over the June Pan to catch any crumbs. Repeat until all shrimp are coated.
¾ pound jumbo shrimp
June Air Basket
June Pan
Insert the June Food Thermometer
Insert the June Food Thermometer horizontally in the middle of the thickest part of the largest shrimp.
June Food Thermometer
Spray with cooking spray
Generously spray the top of the shrimp with nonstick cooking spray. The oil will help brown the shrimp.
Air fry the shrimp
Slide the June Air Basket into the middle shelf position with a foil-lined June Air Basket in the bottom shelf position and plug the June Food Thermometer into the jack. Air fry the shrimp until they are cooked through, 5-8 minutes. June will notify you when the shrimp are ready.
Assemble and serve
While the shrimp cook, open each sandwich roll and spread about 2 tablespoons remoulade on each side of the open roll. Add 2 tomato slices, 3 pickles and ¼ cup shredded lettuce to the bottom half of each open roll. Remove the shrimp from the June Oven. Evenly divide the shrimp between the 4 sandwiches and serve immediately.
4 sandwich rolls
8 tomato slices
12 pickle slices
1 cup shredded iceberg lettuce