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Shrimp Po’ Boy Taco Boats™

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  • 60 min prep time
  • 60 min total time
  • 14 ingredients
  • 8 servings
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We didn’t use voodoo to turn your delicious shrimp po’ boys into Taco Boats™, but you might think we did with how good these taste. Don’t forget to top them off with Louisiana™ hot sauce and serve with Hurricane cocktails!

Ingredients

Spicy Remoulade

1/2
cup mayonnaise
1
teaspoon Dijon mustard
1/2
teaspoon finely chopped garlic
1
teaspoon hot sauce
1/2
teaspoon fresh lemon juice

Shrimp

Vegetable oil for deep frying
1/4
cup butter, melted
1/2
teaspoon finely chopped garlic
1
package Old El Paso™ Taco Boats™ soft flour tortillas
1/2
cup buttermilk
1
cup all-purpose flour
1 1/2
teaspoons Cajun seasoning with salt
1
lb uncooked deveined peeled (tail shells removed) medium shrimp
Shredded lettuce, tomato slices, pickles, hot sauce, if desired

Steps

  • 1 In small bowl, stir Spicy Remoulade ingredients until blended. Cover and refrigerate.
  • 2 In deep fryer or heavy-bottomed pot, heat at least 2 inches oil to 350°F.
  • 3 Heat oven to 325°F. In small bowl, stir together melted butter and 1/2 teaspoon garlic. Lightly brush melted butter mixture on all sides of each boat to coat. Place boats on cookie sheet. Bake 5 to 7 minutes or until warm.
  • 4 In shallow dish, pour buttermilk. Mix flour and Cajun seasoning in another shallow dish. Dip shrimp into buttermilk, allowing excess to drip back into dish. Coat shrimp with flour mixture, shaking off excess. Place coated shrimp in batches in preheated oil, 2 to 3 minutes per batch, stirring occasionally in oil, until golden brown and just cooked through. Drain on paper towel-lined cookie sheet. Keep warm while frying remaining shrimp.
  • 5 Evenly divide shrimp among warmed boats. Top with remoulade, shredded lettuce, tomato slices, pickles and hot sauce.
  • 1 In small bowl, stir Spicy Remoulade ingredients until blended. Cover and refrigerate.
  • 2 In deep fryer or heavy-bottomed pot, heat at least 2 inches oil to 350°F.
  • 3 Heat oven to 325°F. In small bowl, stir together melted butter and 1/2 teaspoon garlic. Lightly brush melted butter mixture on all sides of each boat to coat. Place boats on cookie sheet. Bake 5 to 7 minutes or until warm.
  • 4 In shallow dish, pour buttermilk. Mix flour and Cajun seasoning in another shallow dish. Dip shrimp into buttermilk, allowing excess to drip back into dish. Coat shrimp with flour mixture, shaking off excess. Place coated shrimp in batches in preheated oil, 2 to 3 minutes per batch, stirring occasionally in oil, until golden brown and just cooked through. Drain on paper towel-lined cookie sheet. Keep warm while frying remaining shrimp.
  • 5 Evenly divide shrimp among warmed boats. Top with remoulade, shredded lettuce, tomato slices, pickles and hot sauce.

Expert Tips

Remoulade is a classic French mayonnaise-based sauce typically served with fish and shellfish.

Using a candy thermometer/deep frying thermometer helps to ensure correct temperature when frying to give best results.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
592.1
Calories from Fat
300
% Daily Value
Total Fat
36.0g
55%
Saturated Fat
5.2g
26%
Trans Fat
0g
Cholesterol
21.5mg
7%
Sodium
628.2mg
26%
Total Carbohydrate
57.1g
19%
Dietary Fiber
2.4g
10%
Sugars
2.4g
Protein
9.9g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
1.40%
1%
Calcium
3.80%
4%
Iron
8.90%
9%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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