Shrimp Po-Boy

Sandwich

Recipe courtesy of Dale Curry's "New Orleans Home Cooking"

Serves 4

Ingredients: 

 

  • 1 ½ lb. medium shrimp
  • 1 egg
  • 1 cup milk        
  • 2 cups vegetable oil
  • Corn flour (preferred) or a mixture of cornmeal and flour, about 2 cups
  • ½ tsp. salt
  • ¼ tsp. each black pepper and cayenne pepper
  • French bread, po-boy loaf
  • Mayonnaise
  • Lettuce, shredded
  • Tomatoes, sliced

 

Shrimp Po-Boy

 
Method: 

 

Peel and devein shrimp.
Beat egg in a small bowl and whisk in milk.
Heat oil in narrow pot or deep fryer to 375°F to 400°F. 
Heat oven to 450°F. 

Place corn flour in a bowl and mix in seasonings.
Dip each shrimp into eggwash and then corn flour. Shake off excess.
Drip shrimp into hot oil individually and fry until golden brown (several minutes).
Do not overcrowd pot. 

Do not let temperature drop below 350°F, and try to keep it between 375°F and 400°F.
Continue frying until all are done.
Drain on paper towels.  Keep warm. 

Cut loaf down the center and slather with mayonnaise.
Place shrimp, then lettuce and tomatoes on bread and slice into fourths.
Put sandwiches on a pan and place in the oven for about 1 minute or long enough to heat the bread only.
Slice each sandwich in two and serve immediately.
Serve with ketchup and hot sauce.

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