This Po'Boy recipe was actually created by accident! I had a tangy sauce made for the po'boys, and I had a bowl of shredded cabbage on the table (I was going to make traditional slaw as a side item). I asked my boyfriend if he could make the slaw for me. He accidentally took the po' boy sauce and mixed it into the cabbage thinking it was dressing! After tasting it, We added vinegar and dill weed to this heavenly new mixture.
I have made this recipe several times, and it is a hit every single time!
Next time I make this, I will try to measure everything as I go, and take a better picture to update this recipe! :)
*After frying, wait several hours for your oil to cool. You can save your oil by filtering it back into the bottle by lining a funnel with a paper towel and slowly pour it back into the bottle. Use this oil to fry with only!
*If your shrimp comes with the heads on, or with shells... You may want to save the shells or freeze them to make a seafood stock later!
The Slaw should be made ahead a few hours to come together in the fridge. If you are unable to do this, that is OK but it should still be the first part of the meal made. Mix all SLAW MIX ingredients together in a bowl until evenly blended. I season according to taste, so the measurements above may be too much/too little for you. Add what looks right, and keep tasting along the way. Also, with the mayo, I pretty much add enough so that the mixture is just creamy... I'm guessing that's about 1 cup. Saran-wrap the bowl and let it set in the fridge until needed.
To prepare frying the shrimp, get out 2 shallow bowls. In one bowl, whisk the egg and the cup of milk together. In the other bowl, mix the self-rising flour and spices. (I tend to over-season the flour as it will be diluted) For me, I season it until it 'feels right'.
Heat a heavy pot or deep skillet with about 1 1/2 to 2 inches of canola oil. Heat oil to 375 degrees... You will need a thermometer to be accurate, no guessing here! When oil is right temperature, take your shrimp and coat evenly by dipping into the milk/egg mixture. Transfer to the bowl of flour and coat with that mixture, evenly as well. Carefully drop shrimp into oil... Make sure not to overcrowd the pot and leave about an inch worth of space between each shrimp. Fry for about 1 minute on each side, flipping with a fork. Fry until golden brown. Drain your batches of shrimp on a plate layered with paper towels. You may want to put some kind of lid on top to keep warm in case your pan is not large enough to fry in just a few batches.
Slice french bread in equal parts (each loaf usually in 3 sections) and cut each piece down the middle in half to make a sandwich loaf. Place each section on everyone's plate. Place plate of fried shrimp, and bowl of slaw on the table. Instruct your family/guests to either smash the inside of the bread down with their fingers, or scoop it out to make room for the toppings. Have your guests top Po' Boys with both slaw and Shrimp! Can be eaten as a sandwich, or open face.
* Slaw can also be eaten as both a topping and a side! Other things that go well with this meal is a side of creamy macaroni and cheese, and a pitcher of ice cold sweet citrus tea. If there are leftover shrimp, store in a tightly sealed ziploc bag in the fridge, and warm up for a few minutes in a 250 degree oven.