Caribbean-style Po’Boy

A Caribbean take on a scrumptious Louisiana sandwich!
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Chef Kareema Beckles explains how you can easily make this tasty Louisiana Po’Boy with a Caribbean twist that you can enjoy at home!

Ingredients

4
cups All-purpose flour
3
tsp Baking powder
1/2
tsp Salt
4
tbsp Cold margarine
3/4
cup Grated coconut
1-1½
cups Coconut milk

Po'Boy

1
lb Shrimp, medium (shelled, deveined, and tails removed)
3/4
cup Cornmeal, fine
3/4
cup All-purpose flour
1
tbsp Dry Jerk seasoning
1
tsp Salt
2
Eggs, Beaten
2-3
Tomatoes, Sliced about 1/4 inch thick
Coleslaw
Oil, choice for frying

Jerk Aioli

1
cup Favourite mayonnaise
2
tvsp Jerk seasoning
Lime juice, optional

Instructions

Coconut Bake

Directions:
  1. Sift flour and baking powder, add salt.
  2. Rub in the margarine until fine.
  3. Add coconut milk and grated coconut.
  4. Knead by hand or stand-mixer to make a smooth dough. Cover and let rest for 30 minutes.
  5. Shape into a ball, with a rolling pin roll out to ¾-1" thick.
  6. Place on a greased tawah (or baking sheet). Prick top of the bake with a fork for decoration. Bake for 20 minutes at 300° or until light brown.
  7. Serve hot and eat with butter or with anything you like.

Po Boy

Directions:
  1. Heat the oil in the pan: Pour enough peanut oil / oil of your choice in a large frying pan to come up about 1/4 inch, and set the pan over medium-high heat until a small amount of flour sizzles immediately when you drop some in.
  2. Dredge the shrimp: Mix the cornmeal, flour, Cajun seasoning and salt in a large bowl. Working with a few at a time, dredge the shrimp in the egg, then in the cornmeal-flour mixture.
  3. Fry the shrimp: Shake off any excess breading and fry the shrimp until golden on both sides, about 2 minutes total. Set the fried shrimp aside on paper towels to drain.
  4. To assemble the sandwiches, slice the coconut bake almost all the way through and smear Jerk Aioli on both the top and bottom. Put a layer of coleslaw on the bottom of the sandwich, arrange the shrimp on top. Place 3-4 slices of tomato on the shrimp and viola, a delicious Caribbean take on the Po'Boy.

Jerk Aioli

Directions:
  1. Add all the ingredients in a mixing bowl.
  2. Mix and serve.

Nutrition

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