Recipes

Shrimp

Shrimp Po’Boy

Ingredients

• 1/2 cup mayonnaise
• 1 tablespoon dill pickle relish
• 2 teaspoons lemon juice
• 2 teaspoons Louisiana-style hot sauce
• 1 garlic clove, minced
• 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon paprika

SHRIMP:

• 1/2 cup buttermilk
• 2 tablespoons Louisiana-style hot sauce
• 3/4 cup all-purpose flour
• 3/4 cup cornmeal
• 1 teaspoon salt
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
•  Oil for deep-fat frying

SANDWICHES:

• 4 French rolls, split
• 2 cups shredded lettuce
• 2 plum tomatoes, sliced
• 1/2 cup dill pickle slices

Description

1. In a small bowl, mix the first 8 ingredients.
2. In a shallow bowl, mix buttermilk and hot sauce. In a separate shallow bowl combine flour, cornmeal, salt, paprika, garlic powder and cayenne. Coat shrimp with buttermilk mixture. Dip in flour mixture to coat both sides; shake off excess.
3. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry shrimp in batches until golden brown, 2-3 minutes. Drain on paper towels.
4. Spread cut sides of rolls with mayonnaise mixture. Fill with lettuce, tomato, pickles and shrimp.