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Po-Boy Recipe Spotlight
Fried Shrimp Po-Boys
Fried Shrimp Po-Boys
Prep Time
20 mins
Cook Time
20 mins
Ingredients
- 1¼ cups buttermilk
- ¼ cup of your favorite Louisiana-style hot sauce
- 1½ pounds medium shrimp, peeled and deveined
- 1½ cups cornmeal
- Salt and cayenne pepper, to taste
- 1½ cups Swans Down® Cake Flour
- 4 cups vegetable oil, for frying
- 4 (6-inch) lengths po-boy bread or French bread, split lengthwise
- 2 tablespoons butter, melted
- Blue Plate® Mayonnaise, for dressing sandwiches
- 1 medium tomato, thinly sliced
- Shredded lettuce
- Sliced pickles
- Zapps® Potato Chips, for serving
Directions
- Place buttermilk and hot sauce in a medium mixing bowl; stir to combine. Add shrimp and marinate for up to 30 minutes in refrigerator.
- Place cornmeal, flour, salt and pepper in another medium bowl; stir to combine.
- Heat vegetable oil in a medium heavy pot or deep-fryer until temperature reaches 360°F.
- Remove shrimp from buttermilk marinade and transfer them to cornmeal mixture, working in batches. Dredge to coat, shaking to remove any excess breading.
- Cook shrimp in small batches in oil until golden brown and crispy, 2 to 3 minutes. Remove with a slotted spoon and transfer to paper towels to drain. Season with salt and pepper and set aside.
- Spread bottom halves of bread with melted butter. Generously spread top halves of bread with mayonnaise. Divide fried shrimp evenly among bottom halves of bread and top them with lettuce, tomato and sliced pickles. Place top halves of bread over fillings and press lightly.
- Serve immediately with Zapps® or your favorite potato chips.