Chef Kareema Beckles explains how you can easily make this tasty Louisiana Po’Boy with a Caribbean twist that you can enjoy at home!
- Sift flour and baking powder, add salt.
- Rub in the margarine until fine.
- Add coconut milk and grated coconut.
- Knead by hand or stand-mixer to make a smooth dough. Cover and let rest for 30 minutes.
- Shape into a ball, with a rolling pin roll out to ¾-1″ thick.
- 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.
- Serve hot and eat with butter or with anything you like.
- 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.
- 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.
- 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.
- 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.
- Add all the ingredients in a mixing bowl.
- Mix and serve.
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