Fried Shrimp Po-boy
New Orleans cuisine is known for its use of fresh Gulf seafood, like these tasty fried shrimp piled on flaky New Orleans style French bread. The classic Fried Shrimp Po-boy is a mainstay found on menus everywhere in New Orleans, from neighborhood corner stores to festivals to fancy restaurants.
Prep Time:
20 mins.
Cook Time:
20 mins.
Yield:
4 Sandwiches
Ingredients
- 1 ¼ cups buttermilk
- ¼ cup of your favorite Louisiana-style hot sauce
- 1 ½ pounds medium shrimp, peeled and deveined
- 1 ½ cups cornmeal
- Salt and cayenne pepper, to taste
- 1 ½ cups Swans Down® Cake Flour
- 4 cups vegetable oil, for frying
- 4 (6-inch) lengths poboy bread or French bread, split lengthwise
- 2 tablespoons butter, melted
- 4 cups vegetable oil, for frying
- Blue Plate® Mayonnaise, for dressing sandwiches
- 1 medium tomato, thinly sliced
- Shredded lettuce
- Sliced pickles
- Zapps® Potato Chips, for serving
Directions
- PLACE buttermilk and hot sauce in a medium mixing bowl; stir to combine. Add shrimp and marinate for up to 30 minutes in refrigerator.
- PLACE corn meal, flour, salt and pepper in another medium bowl; stir to combine.
- HEAT vegetable oil in a medium heavy pot or deep-fryer until temperature reaches 360º F.
- REMOVE shrimp from buttermilk marinade and transfer them to cornmeal mixture, working in batches. Dredge to coat, shaking to remove any excess breading.
- COOK shrimp in small batches in oil until golden brown and crispy, 2 to 3 minutes. Remove with a slotted spoon and transfer to paper towels to drain. Season with salt and pepper and set aside.
- SPREAD bottom halves of bread with melted butter. Generously spread top halves of bread with mayonnaise. Divide fried shrimp evenly among bottom halves of bread and top them with lettuce, tomato and sliced pickles. Place top halves of bread over fillings and press lightly.
- SERVE immediately with Zapps® or your favorite potato chips.
