New Classic: Hot honey adds a twist to a fan-favorite shrimp po-boy
It’s no secret that here in South Louisiana, we love to cook and are especially fond of seafood. I am no exception. I have been cooking since I was 7 years old. When I wasn’t learning kitchen basics at my grandmother’s house, I was a “sous chef” for my mother. As time went on, I developed a love for cooking that can only be attributed to my upbringing in the kitchen.
My grandmother was a big fan of trying new recipes. She always had a cooking show playing on the television or a Southern Living Annual Recipes spread out, ready to explore. It is only natural that I would find joy in cooking and putting a twist on Louisiana classics.
This Hot Honey Shrimp BLT is a perfect example. The crispy, fried Louisiana shrimp are double battered, deep-fried and then tossed in a scrumptious, homemade hot honey sauce. The Hot Honey Sauce is simple to make. The addition of apple cider vinegar to the sauce adds balance to the hot honey. It is sharp and tangy and perfectly breaks through the extra-sweet honey. When you add the combination of the lightly sauced hot honey shrimp to a flaky croissant with all of your favorite BLT fixings, you get a sinfully delicious sandwich.
The next time you are in the mood for a fried shrimp po’boy. Try this Hot Honey Shrimp BLT instead!
Hot Honey Shrimp BLT
5 croissants (sliced vertically)
Butter, to spread on croissant slices.
5 large romaine lettuce leaves
5 tomatoes
5 pickle spears
5 pieces of cooked bacon
Spread a small amount of butter on each croissant slice and toast lightly in oven.
Remove croissants from oven.
Place lettuce leaf on one piece of the croissant. Place 3-4 shrimp on top of the lettuce (depending on the croissant size). Top with tomato, bacon and pickle spear. Place the other slice of croissant bread on top. Enjoy!
Makes 5 sandwiches.
Fried Shrimp
1 lb. jumbo shrimp, peeled and deveined
1 cup all-purpose flour
2 eggs (beaten)
1 Tbsp. buttermilk.
1 Tbsp. Badia Complete Seasoning
1 Tbsp. Tony Chachere’s Creole Seasoning
1 Tbsp. garlic powder
1 Tbsp. onion powder
Vegetable oil, for frying
In a large bowl, combine flour and dry seasonings.
In a small bowl, beat eggs and add buttermilk.
In a 6-qt. Dutch oven, add about 4 in. of oil and heat to 350 degrees.
Dredge shrimp in seasoned flour. Shake off excess and dip in egg mixture. Shake off excess egg and dredge in seasoned flour again.
Fry shrimp for 3-4 minutes until golden brown. Place fried shrimp on wire rack to drain.
Place shrimp in a large bowl and drizzle with Hot Honey Sauce. Toss shrimp to coat.
Hot Honey Sauce
3 Tbsp. butter
1 cup local honey
3 Tbsp. crushed red pepper
1 Tbsp. apple cider vinegar
2 Tbsp. Louisiana Hot Sauce
1tsp. sesame oil
In a small saucepan, over medium-low heat, melt butter. Whisk in hot sauce, honey and sesame oil. Bring to a simmer (do not let it boil). Reduce heat to low and keep warm until ready to use.
