Po Boy Bread
2 cups hot water
½ cup butter
1/3 cup sugar
2 teaspoons Tone’s® Salt
½ cup cold water
1 package active dry yeast
5 ½-6 cups flour
•Preheat oven to 350⁰F.
•In a bread pan or medium pan, melt butter in hot water.
•Add sugar, Tone’s® Salt and stir. Add cold water and the yeast. Continue to stir to dissolve.
•Add 3 cups of the flour and combine. Add eggs and another 2 ½ cups of flour. Mix well, cover and let rise until it doubles in size, about 30 minutes.
•Punch down the dough and break into 6 even balls, about the size of a baseball and place in a sprayed bread pan. Allow dough to rise for 30 more minutes.
•Bake at 350⁰F for 30-40 minutes.
15 oz. mayonnaise
1 tablespoon Shriracha
1 tablespoon Sambal
1 tablespoon wasabi sauce
1 teaspoon spicy grain mustard
1 teaspoon Worcestershire sauce
•Mix all ingredients in a small bowl until well combined. Serve as sauce for Po Boy.
¾ lb. 26-30 count shrimp, peeled & deveined
3 cups panko bread crumbs
2 eggs, whisked
1 cup flour
Oil for frying
•Place bread crumbs, eggs and flour in separate small bowls.
•Dredge shrimp in flour, eggs and flour.
•Place shrimp in frying oil and fry until golden, crispy.
•Make sandwich by slicking bread roll in half. Spread Wasabi aioli on both sides of the bread. Dress with lettuce and tomato on the bottom piece, followed by shrimp on the top. Serve with pickle and enjoy!
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