Fried Shrimp Po' Boys
2016-05-01 16:38:00
Yields 4
Prep Time
15 min
Cook Time
5 min
Total Time
20 min
Shrimp
- 1/2 lb shrimp, shelled, deveined, tails removed
- 1/2 teaspoon cayenne pepper
- 1/4 cup corn starch
- 1 egg
- 1/4 cup flour
- 1/4 cup cornmeal
- canola oil
Remoulade sauce
- 1/3 cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 garlic clove, minded
- 1/2 teaspoon Dijon mustard
- 1 large dill pickle, chopped fine
- 1 tablespoon dill pickle juice
- 1/4 teaspoon cayenne pepper
- 1/2 tablespoon Franks hot sauce
Sandwiches
- 4 large sub rolls, split and lightly toasted
- shredded romaine lettuce
- 1 large tomato, sliced thin
Instructions
- Begin by making the remoulade sauce. Combine all ingredients in a small bowl and chill until ready to use. Pat the shrimp dry with a paper towel and season with salt and pepper. In a large shallow dish, mix the flour, cornmeal, and cayenne pepper together. In a separate dish, spread the cornstarch out. In a third dish, whisk the egg. Working in batches, add the shrimp first to the cornstarch, making sure to coat completely, then into the egg, and finally into the flour & cornmeal mixture. Heat a few inches of canola oil in a large, shallow pan over medium-high heat, 5 minutes. Add a third of the breaded shrimp to the pan and cook until lightly browned, 3 minutes a side. Using a slotted spoon transfer shrimp to a plate lined with paper towel. Allow the oil to heat up again before adding another 1/3 batch of shrimp, 5 minutes. Repeat process until all shrimp are fried. To assemble the Po' Boys, spread a generous helping of the remoulade onto toasted sub buns. Top with shredded lettuce, tomato slices, and the shrimp. I like to serve these when the shrimp is still warm.
Adapted from Healthy Food For Living
Adapted from Healthy Food For Living
SALT & PREPPY https://www.saltandpreppy.com/
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