Shrimp Po Boy

what's up family welcome back to another exciting episode of yes chef i'm your host as always big chef dro and i was out and about today and i just caught a taste for a po boy so today we're gonna get into this shrimp po boy got a nice little cajun remoulade to go with it and i figured since i was gonna make one i might as well bring the family along with me so sit back relax let's get into this po boy come on family let's cook [Music] all right family so we are back let's go ahead and get into this real quick so we got the starter show we got these 13 15 shrimps these are the nice these are the biggest ones you can get without getting the u10s which i love by the way so we're going to be using those we have some egg over here as an egg wash and you know how i do my egg wash i always add water to it to just thin it out so that the product is not so clumpy and doughy and and just too much i want nice crisp and air okay so here we have the zataran's fish fry this is the unseasoned version don't get the season because you can't control the salt at that point if you get the season so always get the unseasoned this is a very good product and i use it all the time if you remember i did the alligator po boy and i used the same thing and if you're interested in that i'm going to go ahead and put that button up top for that alligator po boy as well move around along we have some all-purpose flour i'm going to throw a little bit of um cornstarch in there just just a little something and i'll mix that up a little bit later as you see i have the everglades seasoning now if you don't know now you know this is a southern staple especially down here in florida and if you don't if you can't find this wherever you're at you can go online you know and find it on their website get you some they have a lot of different seasonings this is the one i use for seafood okay now moving right along i have some bread from the baker uh i've already split it open i've already buttered it i'm just going to put it outside on the black stone when i'm done with it just to get some toastiness on it so i've already cut it open buttered it and i put it right back in here just to keep it fresh we have our wok for our canola oil that we're going to fry up in so now that we got that out of the way let's go ahead and get this egg wash put in so i got four extra large eggs here and that's going to be about a cup of water so far and you can make this as thin or um keep it as thick as you want i like to thin my egg wash out i really do um i like to thin it out so it's not so clumpy i'm gonna put a little bit more water in here okay so you you're gonna have to look at your your egg wash and see if it is the thickness that that you want it that's pretty good for me so all right now i already have my tomatoes cut i already have my tomatoes cut and i have my lettuce already shredded as well so we're going to get all of this out of the way and we're going to bring the burner in all right folks so we're back we have our station set up we have our flour corn starch mixture we've got our egg wash and we have our zataran mix here so i'm gonna go ahead and season the shrimp with the uh with the everglades seasoning and please be careful with the everglades it is salty okay it is very salty so you want to be careful with that and i'll explain to you later why i'm telling you that okay i'll explain that later so you just want to get a little bit of flavor on there okay again i can't tell you folks how to season your uh your food you gotta you gotta get that stuff down packed you can't season your food with a cup of this and uh and and a teaspoon of that you got to flip that wrist flip that wrist folks all right so now that we have um that we have it seasoned we'll go ahead and lock that seasoning in by putting it in our flour mixture and flipping that bad boy around okay we go look folks we we we family right look folks we we family right so i'ma just go ahead and stay on get on down in here with my fingers so yeah ain't nobody gonna get hurt by this we we cooking we cooking everybody we cooking all right so go ahead and just drop these shake that shake that flower off of them pretty good each individual one shake it off pretty good uh this is used to just lock that flavor in and to also get a better get a better binding on it as well when we put it in the fish fry mixture all right there we go let me go ahead take this out put these in a little mixture all right that's the last one take it all right folks so now that we're done coating everything i'm going to go ahead and get my hands washed up go outside on the patio turn the black stone on and then we'll get this bread on here once that gets toasted start popping these bad boys in this oil be right back all right folks i'm about at 300 degrees for this oil so remember if you watched any of my videos where i'm frying you know that i don't fry at high temps i don't go to 375 350. i like to be around 300 315 320. that's where i want to fry it and with this being shrimp they're going to fry up just like that but the reason why i do that is because i don't want the outside to even resemble looking burnt and that's where a lot of people make a lot of mistakes when frying their food so let's go ahead and put these in i have the toast all ready a little light fry nothing too loud i i don't recommend you putting these in with your hands uh i'm a trained professional folks so just work with me here slide them down the sides if you want and put these last three and invest in one of these things here man they come in handy all right so these are gonna these are gonna fire up fry up uh relatively quick uh shrimp cooks very fast you don't wanna over cook shrimp because they become rubbery and nobody wants a rubbery shrimp so this oil was around 300 310 and i'm cooking it on a medium now this is gas of course so it may be different on an electric stove or maybe someone that has gas running through their house so it may be different but i'm on a nice medium nothing too loud nice golden brown color on these shrimp these bad boys nice aren't they look at that boy they are looking good this is gonna make a beautiful sandwich all right folks so they're ready now um i also want you to understand that i never put anything uh to fry and just leave it there i always love to move it around i don't want it to stay in one spot too long uh some people have the propensity to just put their food in some oil and just let it sit there you want to move that thing around a little bit so i'm going to go ahead and let this drain on this wire rack and then we will be back to assemble our po boy so we'll be back folks all right family we are ready to go ahead and construct this i got the toasted bread from the bakery i got the tomatoes so i'm gonna put about three of these bad boys on here i'm gonna overlap them that's a little too thin i want some thick tomatoes then i just shredded up some lettuce earlier to put on here get you a little bit of that lettuce then just go ahead and top that bad boy off with these big boys here look at that oh this is gonna be this is gonna be amazing man look at that six big nice ones on there look at that folks and now how do you finish it off with a nice cajun remoulade now i made this remoulade i showed you how to make this remoulade in the uh uh alligator po boy video so again go ahead and check that out so you know how to make this nice um cajun style remoulade we're just gonna do that you see that oh man that's beautiful now we're gonna go in for the taste test all right folks we're gonna go ahead go all the way in on this one man this this thing is massive man look i got big hands i got really big hands but this thing here is gonna be delicious give me a second folks hmm mom don't talk about well this plan here is so good and so flavorful just the right balance of seasoning and remember i told you i was going to tell you earlier about the everglades because the remoulade has old bay seasoning in it so it's a little salty too so you put too much salt on the shrimp and you got the salt and the remoulade no bueno but that's good bam well folks we did it again i'm gonna come back with some more po boy sandwiches for you i think the next one i'm gonna do is probably soft shell crab oh boy that's the next po-boy i'm gonna do so stay tuned for that and listen that's all we got today folks so i want to thank you all for watching i want to thank you all for hitting the like button and if you haven't smash it right now turn on your notification bells because we want you to stay up to date with what we got going on on your chef so family until the next time i see you until the very next video as always family thank you so much for watching this video and don't forget hit the like button and if you want to be a part of the yes chef family consider hitting the subscribe button and don't forget click the notification bell and that 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Channel: YES Chef!

Views: 1,656

Rating: 5 out of 5

Keywords: yeschef, letscook, bigchefdro, privatechef, how to, cooking, home cook, the best, chef secrets, restaurant secrets, yeschefcreates, thechefstable, shrimp po boy sandwich, shrimp po boy mukbang, shrimp po boy recipe, shrimp po boy new orleans

Id: 6rxJ5nMzWr0

Length: 13min 47sec (827 seconds)

Published: Sat Apr 24 2021