Freshly fried and as crunchy as can be, these Shrimp Po’ Boys are a classic for a reason.
Shrimp Po’ Boys
Makes 4
Ingredients
- ½ cup all-purpose flour
- 1 cup cornmeal
- 2 teaspoons Creole seasoning
- 1 cup milk
- 2 teaspoons hot pepper sauce
- 4 dozen fresh large shrimp, peeled and deveined
- Vegetable oil, for frying
- 4 French bread rolls, halved lengthwise
- Shredded iceberg lettuce and sliced tomatoes, to serve
- Rémoulade Sauce (recipe follows)
Instructions
- In a medium bowl, mix together flour, cornmeal, and Creole seasoning.
- In a separate bowl, mix together milk and pepper sauce. Soak shrimp in milk mixture for 10 minutes. Dredge shrimp in flour mixture.
- Fill a Dutch oven or deep fryer with vegetable oil to a 2-inch depth. Heat oil to 350°.
- Fry shrimp, in batches, for about 3 minutes per batch or until golden brown. Let drain on paper towels. Serve on rolls with lettuce, tomatoes, and Rémoulade Sauce.
Rémoulade Sauce
Makes 1 cup
Ingredients
- 1 cup mayonnaise
- 3 tablespoons dill pickle relish
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped capers
- 2 teaspoons Creole mustard
- 1½ teaspoons chopped shallots
- 1 teaspoon hot pepper sauce
- 1 teaspoon paprika
Instructions
- In a small bowl, combine all ingredients, stirring well. Cover, and refrigerate until needed.
