Fried Shrimp Po’ boy

Fried Shrimp Po Boys
Fried Shrimp Po' boys
Serves 4
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  1. Vegetable oil, for frying
  2. 2 cups all-purpose flour
  3. 2 teaspoons kosher salt
  4. 2 teaspoons Creole seasoning
  5. 1 teaspoon ground black pepper
  6. 2 large eggs
  7. 1 tablespoon water
  8. 3 pounds large fresh shrimp, peeled and deveined
  9. Basic Rémoulade (recipe follows)
  10. 4 (6- to 8-inch) loaves French
  11. bread, halved lengthwise
  12. 1 cup shredded iceberg lettuce
  13. 1 large beefsteak tomato, sliced
  1. 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°.
  2. 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.
  3. 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
Basic Rémoulade
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  1. 1½ cups mayonnaise
  2. 2 tablespoons finely chopped fresh parsley
  3. 1½ tablespoons capers, chopped
  4. 1½ tablespoons Dijon mustard
  5. 2 teaspoons white wine vinegar
  6. ½ teaspoon hot sauce
  7. ½ teaspoon kosher salt
  8. ¼ teaspoon ground black pepper
  1. In a medium bowl, combine all ingredients. Cover and refrigerate until using, up to 3 days.
Louisiana Cookin



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