W50 MOD Shrimp & Mushroom Po’boys
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W50 MOD Shrimp & Mushroom Po’boys

W50 MOD Shrimp & Mushroom Po’boys

with Boardwalk Fries

These po’boys are an embarrassment of riches. They star mushrooms coated in a crispy tempura batter kicked up with Old Bay seasoning. A creamy, tangy slaw makes for a quick topping while pickles and a zippy sauce are reminiscent of remoulade. Layer everything on toasty baguettes and you’ve got a combo that’ll transport you to NOLA. Want fries with that? Yeah, you do! The oven-baked potato wedges sprinkled with more Old Bay will make you feel like a million bucks.

Allergens:
Eggs
Milk
Wheat
Soy
Shellfish

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes
DifficultyHard

Ingredients

serving amount

4 ounce

Button Mushrooms

82 g

Tempura Batter

(Contains Eggs, Milk, Wheat)

1 unit

OLD BAY® Seasoning

1 teaspoon

Garlic Powder

4 tablespoon

Mayonnaise

(Contains Eggs)

1 teaspoon

Hot Sauce

4 teaspoon

Dijon Mustard

2 unit

Scallions

1 unit

Lemon

4 tablespoon

Sour Cream

(Contains Milk)

4 ounce

Shredded Red Cabbage

12 ounce

Yukon Gold Potatoes

1 unit

Sliced Dill Pickle

2 unit

Demi-Baguette

(Contains Soy, Wheat)

10 ounce

Shrimp

(Contains Shellfish)

Not included in your delivery

2 teaspoon

Cooking Oil

1 teaspoon

Sugar

Salt

Pepper

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Nutrition Values

/ per serving
Calories1210 kcal
Fat55 g
Saturated Fat12 g
Carbohydrate138 g
Sugar16 g
Dietary Fiber11 g
Protein35 g
Cholesterol260 mg
Sodium4510 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Medium Bowl
Large Pan
Slotted Spoon
Paper Towel

Instructions

1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Trim and thinly slice scallions, separating whites from greens; roughly chop whites. Trim and halve mushrooms (quarter any large mushrooms). Quarter lemon.

2

Toss potatoes on a baking sheet with a large drizzle of oil, half the Old Bay Seasoning, salt, and pepper. Roast on top rack, flipping halfway through, until browned and tender, 20-25 minutes. In third medium bowl, combine cabbage, scallion greens, sour cream, 1 tsp sugar (2 tsp for 4 servings) and juice from 1 lemon wedge (2 wedges for 4). Season with salt and pepper.

3

In a medium bowl, combine mayonnaise, mustard, scallion whites, juice from one lemon wedge, and hot sauce to taste In a separate medium bowl, whisk together tempura mix, garlic powder, remaining OId Bay Seasoning, ⅓ cup cold water (⅔ cup for 4), and a big pinch of salt. TIP: If mixture is too thick, add more water 1 TBSP at a time until it reaches a pancake-batter-like consistency. Stir mushrooms into batter until fully coated.

Rinse shrimp* under cold water, then pat dry with paper towels. Divide batter between two medium bowls. Toss mushrooms in one bowl and shrimp in the other.

4

Heat a ⅓ inch layer of oil in a large pan over medium-high heat. Once oil is shimmering and hot enough that a drop of batter sizzles when added to the pan, use tongs to add coated mushrooms in a single layer. (TIP: You may need to cook mushrooms in batches.) Cook until golden brown, 3-4 minutes on the first side and 1-2 minutes on the second side. Using a slotted spoon, transfer to a paper-towel-lined plate. Season with salt.

After frying mushrooms, add shrimp in a single layer (you may need to work in batches). Cook on one side until golden brown and cooked through, 2-3 minutes. Flip and 1-2 minutes more. Using a slotted spoon, transfer to a paper-towel-lined plate. Season with salt.

5

While mushrooms cook, cut baguettes lengthwise, stopping before you get all the way through. Toast cut sides up (place directly on oven rack or use a baking sheet) until golden brown, 3-5 minutes.

6

Spread cut sides of baguettes with sauce; fill with tempura mushrooms, dill pickles, and as much slaw as you like. Divide sandwiches and boardwalk fries between plates. Serve with any remaining slaw and sauce on the side. TIP: If you have some, serve with ketchup or malt vinegar for your wedges! Heat another ⅓ inch layer of oil in the same pan. Once oil is shimmering, add coated shrimp in a single layer (you may need to work in batches). Cook until golden brown and cooked through, 2-3 minutes. Flip and cook 1-2 minutes more. Using a slotted spoon, transfer to a paper-towel-lined plate. Immediately season with salt.

Add tempura shrimp to sandwiches.