Southern food has a soul and a story. As does Asian cuisine.
On this blog I love blending flavors from different cultures. That is what “Southern” food is truly all about.
Famed Atlanta chef, Hugh Acheson, said it best in this article: “Southern food is a celebration of the people within the community, using the agrarian bounty that is constantly around them. It pays homage to the past but is a constantly evolving, ebbing with the seasons and flowing with the constant progression of the South.”
Po’ boy (a traditional sandwich from New Orleans, Louisiana) meet Szechuan shrimp. Szechuan shrimp is one of my favorite dishes that my dad will make for us when we visit my family in Virginia. The taste is amazing, but the preparation is amazingly easy.
This Asian inspired po’ boy really gives you a swift kick in the mouth from the spices, and I think I may be serving this up as part of our Superbowl party on Sunday.
Szechuan Shrimp Po’ Boys (serves 2 to 3)
1 pound jumbo shrimp (about 15-20 shrimp), peeled and devined
2 egg whites
1 teaspoon black pepper
1 cup panko crumbs
2 tablespoons, plus 1 tablespoon canola oil
2 cloves garlic, minced
2 tablespoons ginger, minced
2 tablespoons ketchup
1 1/2 tablespoons soy sauce
1 tablespoon Sriracha sauce
2 tablespoons water
Wasabi Coleslaw (recipe below)
1 freshly baked French baguette (commonly found in most grocery stores)
Preheat the oven to 400˚F.
Combine the egg whites and black pepper in a medium bowl. Dip the shrimp individually into the egg white to coat well. Then cover each shrimp with panko crumbs, making sure to press down slightly to ensure that the crumbs stick to the shrimp.
Heat 2 tablespoons canola oil in a cast iron skillet over medium high heat for about 2 minutes, then place the shrimp into the skillet. Let fry for about 2 minutes, then flip each shrimp to the uncooked side. Then place the cast iron skillet into the preheated oven and bake for 4-5 minutes, or until the shrimp turn pink.
While the shrimp is in the oven, heat 1 tablespoon canola oil in a saucepan over medium heat. Add the ginger and garlic to the saucepan and saute for about 1 minute. Then add the ketchup, soy sauce, Sriracha and water – mix well. Turn the heat down to low and let the sauce simmer until the shrimp is ready to be removed from the oven.
To make the sandwiches, cut the French baguette into the length that you desire (5″ to 8″), cut the baguette down the middle but not all the way through. Add as much wasabi coleslaw as you would like, then top with pieces of shrimp (3 to 4 shrimp per sandwich) and finally spoon about 1/2 tablespoon of the ketchup sauce on top of each shrimp.
Serve immediately and enjoy!
1 cup shredded green cabbage
2 tablespoons rice vinegar
1/3 cup wasabi mayonnaise
Salt and pepper to taste