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Mini Shrimp PO’Boys with Smoky Matchstick Fries

These delicious sliders are small in size but big on taste! But WATCH OUT, the recipe calls for the spicy mayo to be covered and refrigerated for at least 2 hours. Of course I only skimmed the cooking instructions before hand, so when it came down to cooking I only left the spicy mayo in the fridge for about one hour. It was not such a big deal, as the food still turned out amazing, but it is always nice to know before hand. I really think recipes with longer prep times should have BIG warning labels to alert those of us who don’t have time to properly go-over cooking instructions until the very last second!

What You’ll Need:

SPICY MAYO

  • 1 ½ cups mayonnaise
  • 1 tbsp chopped fresh thyme
  • 1 tsp cayenne pepper
  • Salt

SLAW

  • 1 cup finely shredded green cabbage
  • 1 small carrot, shredded
  • ¼ cup finely chopped sweet pickles

FRIES

  • 1 russet potato, about 12 oz
  • 8 to 10 cups sunflower or peanut oil
  • 1tsp smoked sea salt (or by all means use regular sea salt)
  • Freshly ground pepper
  • Malt vinegar

SHRIMP

  • 2 eggs
  • 3 tbsp water
  • 6 tbsp all-purpose flour
  • 1/3 cup corn meal
  • ¼ tsp salt
  • ¼ tsp cayenne pepper
  • ¼ tsp baking powder
  • 24 medium shrimp, peeled and deveined
  • 12 small slider buns

Start Cooking

1. To make the spicy mayo, combine mayonnaise, thyme, cayenne, and salt to taste in a small bowl. Cover and refrigerate for at least 2hours or up to 1 day.

  1. For the slaw, combine cabbage, carrot, pickles, and ½ cup of the spicy mayo, tossing to coat. Cover and refrigerate until serving, up to 8 hours.
  2. For the fries, peel potato and cut into matchsticks 2 to 3 inches (5 to 8 cm) long and 1/8 inch thick. Place the cut fries into a large bowl of cold water as you work and let soak for at least 15 minutes or for up to 1 hour.
  3. For the shrimp: in a bowl, whisk together eggs and water. Add flour, cornmeal, salt cayenne pepper, and baking powder and stir to make a smooth batter. Allow to rest at room temperature for 30 minutes.
  4. Preheat oven to 200 degrees F, and line 2 baking sheets with two layers of paper towel.
  5. Place the oil for the fries in a deep pan or a deep fryer over medium heat – it should be 2 to 3 inches deep, but no more than half filled.
  6. Drain potatoes in a colander and rinse. Thoroughly pat dry. Using tongs, add one quarter of the potatoes to the hot oil and fry for about 2 minutes or until golden and crisp. Using a slotted spoon, remove from oil and spread out on lined baking sheet. Sprinkle with smoked sea salt and pepper. Keep warm in oven. Repeat with remaining potatoes, adjusting heat as necessary to maintain temperature.
  7. Raise the temperature of the oil to medium-high.
  8. Pat the shrimp dry and dip in batter, letting excess drip off. Carefully drop into hot oil, and fry for 2 to 3 minutes or until batter is golden brown. Using a slotted spoon, remove from oil and place on lined baking sheet in oven with fries. Repeat with remaining shrimp.
  9. Spoon slaw on bottoms of buns, top each with 2 shrimp. Spread spicy mayo on lids of buns and sandwich on top of shrimp. Serve fries with remaining spicy mayo in small bowls for dipping, and malt vinegar to shake on top.

Makes 12 Servings 

This recipe is from the LCBO Food/Drink magazine Holiday 2012 edition.

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