Shrimp Po' Boy
This Po' Boy Sandwich if piled high with freshly fried buttermilk shrimp on a soft roll with cruchy shredded lettuce, fresh tomatoes and a spicy mayo.
Ingredients
- 2 pounds shrimp medium, thawed, peeled, deviened and tails removed
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 1/2 cups buttermilk
- 10 dashes hot sauce
- 2 1/2 cups flour
- 1 1/2 cups cornmeal
- 1 1/2 quarts vegetable oil
- 6 rolls soft
- tomatoes sliced
- lettuce shredded
- dill pickle chips optional
Spicy Mayo
- 1 cup mayonnaise
- 1 tablespoon hot sauce
- 1 clove garlic minced to paste
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
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In a deep pot, heat vegetable oil to 350 degrees using a Candy/Deep Fry Termometer.
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Prepare spicy mayo by combining all ingredients together and set aside. In a medium bowl, combine shrimp with kosher salt, ground black pepper, garlic powder, onion powder and smoked paprika. In another medium bowl, whisk together buttermilk and hot sauce. In a separate medium sized bowl, combine flour and cornmeal. Line a baking sheet with paper towels and a baking rack. Line bowls up next to heated oil and set baking sheet on the other side to place cooked shrimp.
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Working in small batches, dip seasoned shrimp in buttermilk mixture, then in flour/cornmeal mixture, then carefully add to hot oil. Fry for 2-3 minutes or until shrimp are a light golden brown. Use a spider strainer to stir shrimp occassionally while frying and transfer to baking rack to cool.
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Assemble sandwiches by piling soft rolls with fried shrimp, shredded lettuce and fresh tomatoes. Serve with mayo/spicy mayo, hot sauce and dill pickle chips.
Recipe Notes
Nutrition facts for this recipe are estimated and do not include the oil used for frying.