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Oh Boy, Peaux Boy

Recipe from: Dock and Roll Diner

At the Dock ‘n Roll Diner in Austin, Texas, two best buddies are whippin’ up handheld seafood classics with a southern flair. Monster Maine Lobster Rolls and Stacked Shrimp Po’ Boys with Habanero Remoulade sauce are two top tasty options.

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REMOULADE
1 bottle Creole mustard (Zatarains recommended)
1/4 mayo
1 lime’s juice
1 lemon’s juice
1 tablespoon hot sauce
1 tablespoon green onion, chopped
1 tablespoon pickle, chopped
1 tablespoon celery, chopped
Kosher salt to taste
ground black pepper to taste

Place all ingredients into a mixing bowl and stirring until fully combined. Taste the Remoulade, it should be strong with mustard, citrus and spice, with the creaminess and texture of the mayo and vegetables.

SLAW
1/4 red cabbage, shredded
1/4 green cabbage, shredded
1 carrot, shredded
1 ear corn, roasted and cut from the cob
1 tablespoon Remoulade (above)

Mix equal parts of the shredded cabbages and carrot together. Place a small handful of the corn off the cob into the bowl. Next mix in the Remoulade.

BREADED SHRIMP
1 pound gulf shrimp, peel and deveined (21-25 ct)
3 cups yellow corn meal
3 eggs
1 gallon canola oil
salt and pepper to taste

Put cornmeal into a mixing bowl and break eggs into another mixing bowl. Whip egg until fully scrambled.

Dust shrimp with cornmeal first, then dip into egg mixture, using one hand for dry and one for wet. Pat the excess egg off the shrimp on the side of bowl, before placing shrimp back into the bowl with cornmeal. Toss shrimp in cornmeal until fully breaded, and reserve.

Heat pot with canola oil to 350 degrees.

Take the breaded shrimp and carefully drop them into the hot oil. Fry the shrimp for about 2 ½ minutes or until they are floating with a nice golden color. When ready, place shrimp onto a paper towel, and sprinkle liberally with salt and pepper.

THE PLATE
Breaded Shrimp (above)
Slaw (above)
5 white submarine style rolls, split & toasted
1/4 cup green onion, chopped

Toss Breaded Shrimp into the bowl with the Slaw and Remoulade. Mix all together before placing into the rolls, lying shrimp side by side. Lay remaining slaw mixture atop the shrimp. Spoon a little Remoulade over the top of the shrimp, and garnish with a few chopped green onions.

Yield: 5 servings