Sandwiches, Burgers and Wraps For Chefs



  • PO'BOY
  • 1 each toasted French roll, sliced open
  • 1/2 c. shredded romaine lettuce
  • 1/2 c. popcorn shrimp (chef’s choice for recipe)
  • 1/2 c. tempura-battered avocado bites (recipe follows)
  • 2 T. avocado rémoulade (recipe follows)
  • Tempura-Battered Avocado Bites
  • 4 ½ c. cornstarch
  • 1 ½ c. flour
  • 2 T. baking powder
  • 1 T. salt
  • 1 ½ tsp. pepper
  • 1 ½ c. club soda
  • 6 each eggs
  • 6 each Avocados From Mexico, 1-inch dice
  • Avocado Rémoulade
  • 1 ½ c. Avocados From Mexico, 1-inch dice
  • 1/3 c. milk
  • 3 T. lemon juice
  • 1/4 c. cornichons
  • 1/4 c. capers
  • 3 T. Dijon mustard
  • 1 T. Old Bay seasoning
  • 1 tsp. kosher salt
  • 2 T. granulated sugar
  • 1 c. mayonnaise

How to make Avocado Po’Boys

    Po’Boy Directions:
  1. Place romaine into the roll and top with shrimp and avocado bites.
  2. Drizzle with rémoulade.
  3. Serve immediately.
    Avocado Bites Directions:
  1. In a large bowl, whisk together cornstarch, flour, baking powder, salt, and pepper. Add club soda and eggs. Continue whisking until smooth.
  2. Dip avocado pieces in tempura batter and immediately place in a 350°F fryer. Remove when crispy, after approximately 1 minute.
  3. Drain well on a rack and hold for service.
    Rémoulade Directions:
  1. Place avocados, milk, lemon juice, cornichons, capers, mustard, Old Bay, salt, and sugar into a blender and mix until thoroughly combined.
  2. Remove from blender and whisk in mayonnaise.
  3. Store in refrigerator until serving.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes! © 2024 All rights reserved.

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