Ingredients
- 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:
- Place romaine into the roll and top with shrimp and avocado bites.
- Drizzle with rémoulade.
- Serve immediately.
- Avocado Bites Directions:
- In a large bowl, whisk together cornstarch, flour, baking powder, salt, and pepper. Add club soda and eggs. Continue whisking until smooth.
- Dip avocado pieces in tempura batter and immediately place in a 350°F fryer. Remove when crispy, after approximately 1 minute.
- Drain well on a rack and hold for service.
- Rémoulade Directions:
- Place avocados, milk, lemon juice, cornichons, capers, mustard, Old Bay, salt, and sugar into a blender and mix until thoroughly combined.
- Remove from blender and whisk in mayonnaise.
- 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!