Kardea Brown’s Fried Shrimp and Okra Po’Boys | Delicious Miss Brown | Food Network

Kardea would be happy with a giant tray of fried okra and sweet, local Charleston shrimp, but here she takes it further. This po’boy with a tangy remoulade is the sandwich of Low Country dreams.
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother’s kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.

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Fried Shrimp and Okra Po’Boys
RECIPE COURTESY OF KARDEA BROWN
Level: Intermediate
Total: 1 hr 15 min
Active: 1 hr 15 min
Yield: 6 servings

Ingredients

Remoulade:
1 cup mayonnaise
2/3 cup pickled jalapeños, drained and finely chopped
1/4 cup chopped fresh chives
1/4 cup Creole mustard
2 teaspoons hot sauce
2 teaspoons Worcestershire sauce
Juice of 1/2 lemon (about 1 tablespoon)
Kosher salt and freshly ground black pepper

Po’Boys:
8 to 12 cups frying oil
2 cups buttermilk
2 teaspoons hot sauce
2 1/2 cups yellow cornmeal
2 tablespoons seafood seasoning
8 ounces okra, halved lengthwise
Kosher salt
1 pound small shrimp (21 to 25), peeled and deveined
Six 8-inch po’boy or sandwich rolls, split and lightly toasted
3 beefsteak tomatoes, thinly sliced
6 cups shredded romaine lettuce

Directions

Special equipment: a deep-fry thermometer

For the remoulade: Combine the mayonnaise, pickled jalapeños, chives, mustard, hot sauce, Worcestershire sauce, lemon juice, salt and pepper to taste in a medium bowl. Cover and refrigerate for at least 30 minutes or up to overnight to allow the flavors to combine.

For the po’boys: Heat the oil in a large heavy bottomed pot over medium heat to 350 degrees F.

In a bowl, whisk together the buttermilk and hot sauce. In a shallow dish, combine the cornmeal and seafood seasoning. Dip the okra into the buttermilk mixture, then into the cornmeal mixture. Fry in batches until golden brown, 3 to 4 minutes. Transfer to a wire rack over a sheet tray and sprinkle with salt. Repeat the dredging process with the shrimp and fry in batches until they float and are golden brown, 4 to 5 minutes. Sprinkle with salt.

To assemble the sandwiches, slather both sides of the rolls with the remoulade. Add 3 to 4 slices of tomato to each, around 6 shrimp, around 6 pieces of okra and around 1 cup romaine.

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Kardea Brown’s Fried Shrimp and Okra Po’Boys | Delicious Miss Brown | Food Network

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