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.

Course Dinner

Cuisine American

Keyword Shrimp Po' Boy

Prep Time 15

Cook Time 3

Total Time 1

Servings

Calories 707kcal

Equipment

Deep Fry Thermometer
Deep Pot
Spider Stainer

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

In a deep pot, heat vegetable oil to 350 degrees using a Candy/Deep Fry Termometer.
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.
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.
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.

Notes

Nutrition facts for this recipe are estimated and do not include the oil used for frying.

Nutrition