Naan Gulf Shrimp Po’boy Recipe
This po’boy is fit for a king! Fried gulf shrimp, shredded lettuce, fresh tomato and our homemade Creole remoulade sauce, inside soft warm naan bread. Served with curly-q fries.
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Ingredients
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Naan
Shrimp
Creole Remoulade
Assembly
Method
Naan
- 1
Prepare the Yeast
In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes until frothy.
- 2
Make the Dough
In a large mixing bowl, combine flour and salt. Add the frothy yeast mixture and yogurt. Mix until a dough forms.
- 3
Knead the Dough
Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth. Place in a greased bowl, cover, and let it rise for 1 hour.
- 4
Shape the Naan
Once risen, punch down the dough and divide it into 4 equal pieces. Roll each piece into an oval shape.
- 5
Shrimp
- 6
Marinate the Shrimp
Soak the shrimp in buttermilk for at least 30 minutes to tenderize and flavor.
- 7
Prepare Breading Station
In one bowl, place cornstarch mixed with salt and pepper. In another, place seasoned breadcrumbs.
- 8
Bread the Shrimp
Remove shrimp from buttermilk, allowing excess to drip off. Dredge in cornstarch, then in breadcrumbs, ensuring they are well-coated.
- 9
Fry the Shrimp
Heat oil in a deep pot to 350°F (175°C). Fry the shrimp in batches for about 2-3 minutes until golden and cooked through. Drain on paper towels.
Creole Remoulade
- 10
Mix the Ingredients
In a bowl, combine mayonnaise, Dijon mustard, hot sauce, chopped capers, green onions, parsley, and lemon juice. Stir until well combined.
Assembly
- 11
Assemble the Po'Boy
On each piece of naan, layer shredded lettuce, fried shrimp, tomato slices, and a generous dollop of Creole remoulade.
- 12
Serve
Serve the po'boys with curly-q fries on the side.