Shrimp Po Boy Sandwiches
Crunchy fried shrimp piled on soft bread with tangy sauce, lettuce, and tomato, New Orleans between two crusts.
Ingredients (serves 4)
- 1 lb shrimp
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal
- 1 egg
- 1/2 cup milk
- 1 baguette
- 1/2 cup mayonnaise
- 2 tsp hot sauce
- 2 cups lettuce
- 1 tomato
- 4 pickles
- 3 cups vegetable oil
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Save this recipeInstructions
- 1
Stir the mayonnaise with the hot sauce, a squeeze of pickle juice, and black pepper to make the sauce.
- 2
Whisk the egg and milk in one bowl, and mix the flour, cornmeal, 1 tsp salt, and 1/2 tsp cayenne in another.
- 3
Heat the oil in a heavy pot to 360°F.
- 4
Dip the shrimp in the egg wash, toss in the cornmeal mix, and fry in batches 2 to 3 minutes until golden and crisp, draining on a rack.
- 5
Split the baguette into 4 lengths, toast the cut sides, and slather with the sauce.
- 6
Load each roll with shredded lettuce, sliced tomato, pickles, and a pile of hot shrimp.
