Shrimp Po’boy with a Persian twist, inspired by the stage version of Disney’s Aladdin!
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Proud Of Your Boy is a song that was originally written for Disney’s 1992 animated version of Aladdin. An original draft of the story featured Aladdin’s mother and, in the song, he promises his mother to change his thieving ways. When the story evolved during the production of the film, both the mother and the song disappeared from the film (although a story-boarded version does appear as a DVD extra) and the scene was replaced by One Jump Ahead. The 2011 stage version features the original songs, new material and songs cut from the original movie including Proud Of Your Boy – although Aladdin’s mother is [spoiler!] dead and, feeling guilty about stealing, he sings this in memory of her. The 2014 Broadway version has been a big hit, despite mixed reviews, with West End and Australian versions are also currently on stage. Aladdin is also in pre-production as one of Disney’s live action movie adaptions with Guy Ritchie (of Lock, Stock and Two Smoking Barrels, Sherlock Holmes and, erm, King Arthur fame) directing. This version has been confirmed as being a musical although it is unclear if this will be based on the animation’s songs, the newer stage show numbers or original material.
A po’boy is a traditional Louisiana sandwich usually consisting of sloppy roast beef or fried seafood on a baguette, optionally “dressed” with salad and mayonnaise. In line with the Aladdin theme, I’ve added some Persian-style ingredients to my shrimp (or prawn as we like to say in the UK) po’boy including sumac and pomegranate molasses. Sumac is a spice with a citrussy tang, but you could replace this with lemon or lime zest. Pomegranate molasses adds a sweet-sour tangyness to dishes and I’ve used it here to create a mayonnaise-like sauce – but you could swap this for a seafood (Marie Rose) sauce. I’ve shallow-fried the shrimp, but deep-fry if you prefer.
Add the flour to a shallow bowl or plate, the beaten egg to a second and the cornmeal and sumac to a third. Add the shrimp to the first plate and cover with flour. Next, dredge them through the beaten egg before coating in the cornmeal/sumac mixture. Fry these in hot oil until golden and crisp, adding a squeeze of lemon juice towards the end.
The pomegranate dressing is similar to my On Mayown and Je Vinaigrette Rien recipes. Blend the mustard with a little oil, gradually adding more until you have a thick emulsion. Stir through the pomegranate molasses until you have something that is to your liking.
Spread a little of the sauce into the sliced-open baguette. Wedge in some spinach leaves and some more dollops of the sauce. Add the cooked shrimps, a squeeze of lemon juice, chopped cilantro and, if liked, a drizzle of plain yoghurt and a bit more pomegranate molasses.
For the baguette
For the pomegranate sauce