Shrimp Po-Boy

Patrick Meyer

By
@patrickmeyer

I wanted to create a po' boy that would mimic the awesome ones in New Orleans. This is one of the best things I ever made!

*if there are any peanut allergies, feel free to use canola oil


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Rating:
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Comments:
Serves:
4
Prep:
1 Hr
Cook:
15 Min
Method:
Deep Fry

Ingredients

SHRIMP

32
medium shrimp, peeled and deveined

WET BATTER

1 1/2 qt
ice water
1 can(s)
evaporated milk
3 c
all purpose flour
1 tsp
salt

DRY BATTER

1 c
fine yellow cornmeal
3 c
all purpose flour
1 Tbsp
salt

SANDWICH

2
loafs leidenheimer or other french bread
1 c
ketchup
hot sauce, to taste
1/2 c
mayonnaise
1
head iceberg lettuce, shredded
12 slice
dill pickle
peanut oil, for frying

Step-By-Step

1Heat oil to 365 degrees f. Combine ice water and evaporated milk. Pour this into the flour, until you get the consistency of pancake batter. Season with salt.

2Combine cornmeal and flour. Season with salt.

3In a squirt bottle, combine ketchup and hot sauce, to taste.

4Place shrimp in a large bowl. Pour some of the wet batter, enough for the shrimp to be swimming in it. Dump some of the dry batter in, just enough to coat and get rid of any moisture.

5Place shrimp in oil and cook until golden brown and cooked through. Place the shrimp on a baking sheet. Season with salt.

6Split your loafs open. Place shrimp on one side. On the other side, spread a thin layer of mayonnaise. Pile on some lettuce. Place pickle slices, and drizzle some of the hot sauce ketchup. Close sandwich together and eat!

About this Recipe

Main Ingredient: Seafood
Regional Style: Cajun/Creole