Fried Blackened Shrimp Po-Boy
Down bayou meets Gulf Coast when you bite into this spicy Louisiana-style sandwich. Crispy shrimp are piled high with a kick of Cajun heat and assembled on classic New Orleans french bread, dressed with lettuce, tomato and Blue Plate Mayo, of course.
Prep Time:
30 mins.
Cook Time:
10 mins.
Yield:
4 sandwiches
Ingredients
- ½ cup Blue Plate Mayonnaise + 1 cup
- 1 tablespoon red wine vinegar
- 2 teaspoons honey
- 1 teaspoon Creole mustard
- ¼ teaspoon celery salt
- 1 (14-ounce) bag tricolor coleslaw mix
- 1-2 tablespoons Boudreaux’s Backyard Lil Bit Better Blackening Seasoning
- 2 tablespoons lemon juice
- 3 pounds extra-large (U16-20) Gulf shrimp, peeled and deveined
- 1 cup fish fry breading mix, unseasoned
- Vegetable oil, for frying
- 1 loaf New Orleans-style French bread cut into 4 sections, each sliced lengthwise
Directions
- In a large bowl, combine ½ cup mayonnaise and the red wine vinegar, honey, mustard and celery salt and mix well. Add the coleslaw mix and toss to combine. Cover and refrigerate while preparing the shrimp.
- In another large bowl, combine the remaining 1 cup mayonnaise, the blackening seasoning and the lemon juice and mix well. Remove ¼ cup of the mixture and set aside. Add the shrimp to the remaining mayo mixture in the bowl and toss to coat.
- Add the fish fry to a shallow bowl. Remove the shrimp from the mayonnaise mixture, drain excess liquid and dredge the shrimp, in batches, in the fish fry.
- In a large cast iron skillet or pot, add vegetable oil to about 2 inches deep and set to medium-high heat. When the oil is hot (about 350°F), fry the shrimp, in batches, until pink and opaque, about 2 minutes per side. Transfer to a baking sheet fitted with a rack.
- Divide the fried shrimp evenly on the 4 bottom pieces of bread and top each with about ½ cup of coleslaw. Spread 1 tablespoon of the reserved blackened mayo mixture to the underside of the top of the loaf, assemble and serve.
