Shrimp Po’Boy

Shrimp Po’Boy

Best. Sandwich. Ever. I think sandwiches are a great idea for a quick weeknight meal.  Serve this to your family, and you’ll want a sandwich every night.

 Serves 4

Vegetable oil, for frying

1 large egg

1/2 cup milk

1lb, large peeled and deveined shrimp

1/2 cup mayonnaise

1 tablespoon sweet relish

1/2 tablespoon onion powder

1/2 tablespoon minced garlic

1 tablespoon cayenne pepper

1 tablespoon lemon juice

A pinch of salt and pepper

1 1/2 cup self-rising flour

1/2 cup of cornmeal

1/2 tablespoon of cayenne pepper

1 teaspoon of salt

1/2 teaspoon pepper

1/2 teaspoon garlic powder

4 hoagie rolls, or Italian rolls

4 pieces Bibb lettuce

1 beefsteak tomato, thinly sliced

 1. Remoulade: Combine in a bowl, 1/2 cup mayonnaise, 1 tablespoon sweet relish, 1/2 tablespoon onion powder, 1/2 tablespoon minced garlic, 1 tablespoon cayenne pepper, 1 tablespoon lemon juice, a pinch of salt and pepper.

2. Shrimp Breading: Combine in a bowl 1 1/2 cup self-rising flour, 1/2 cup of cornmeal, 1/2 tablespoon of cayenne pepper, 1 teaspoon of salt, 1/2 teaspoon pepper, 1/2 teaspoon garlic powder.

3. Beat 1 egg, and 1/2 cup of milk in a bowl. Dip shrimp in egg mixture, then into breading mixture.

4. Heat oil in a pan, add breaded shrimp to the hot oil and fry them 5 to 6 minutes or until firm and deeply golden all over.

5. Pile lettuce and tomato on rolls and top with shrimp. Top shrimp with remoulade.

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