Fried Shrimp Po' boys
2016-06-23 01:10:25
Serves 4
Ingredients
- Vegetable oil, for frying
- 2 cups all-purpose flour
- 2 teaspoons kosher salt
- 2 teaspoons Creole seasoning
- 1 teaspoon ground black pepper
- 2 large eggs
- 1 tablespoon water
- 3 pounds large fresh shrimp, peeled and deveined
- Basic Rémoulade (recipe follows)
- 4 (6- to 8-inch) loaves French
- bread, halved lengthwise
- 1 cup shredded iceberg lettuce
- 1 large beefsteak tomato, sliced
Instructions
- In a large Dutch oven, pour oil to a depth of 4 inches, and heat over medium heat until a deep-fry thermometer registers 350°.
- In a medium bowl, combine flour, salt, Creole seasoning, and pepper. In a small bowl, whisk together eggs and 1 tablespoon water. In small batches, coat shrimp in egg mixture, and then dredge in flour mixture, coating completely. In batches, fry shrimp until golden brown, 2 to 4 minutes. Remove from oil, and let drain on paper towels.
- Using a spatula, spread ¼ cup Basic Rémoulade on cut sides of each loaf. Stuff with fried shrimp, and pour an additional ¼ cup Basic Rémoulade over shrimp in each sandwich. Top with lettuce and tomato.
Louisiana Cookin' https://louisianacookin.com/
Basic Rémoulade
2016-06-23 01:18:51
Ingredients
- 1½ cups mayonnaise
- 2 tablespoons finely chopped fresh parsley
- 1½ tablespoons capers, chopped
- 1½ tablespoons Dijon mustard
- 2 teaspoons white wine vinegar
- ½ teaspoon hot sauce
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- In a medium bowl, combine all ingredients. Cover and refrigerate until using, up to 3 days.
Louisiana Cookin' https://louisianacookin.com/
Nutritional info?
There are numerous tools online to calculate nutritional information of the ingredients, it takes little effort.