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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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)
2 teaspoon
Cooking Oil
1 teaspoon
Sugar
Salt
Pepper
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.
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.
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.
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.
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.
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.