| Status Approved |
| Name |  Shrimp Po Boy |
| Category | African, American, Fish & Seafood, Sandwiches |
| Serves/Yields | 4 individual sandwiches or 1 loaf sized sandwich |
| Source | Kate's own |
| Difficulty | Easy |
| Prep. Time | 45 minutes |
| Cook Time | About 8 minutes |
| Introduction |
| This is my version of the classic Po Boy. Oysters can also be used. Have lots of napkins ready because this is a messy, in your face sandwich! |
| Ingredients |
| For the shrimp
1 1/2 pounds medium (20-30 per pound) shelled and deveined shrimp
1 cup flour
2 eggs beaten
4 Tbsps milk
1/2 tsp sea_salt
1/8 tsp cayenne_pepper
1 quart peanut_oil .
Dressing
1/2 cup mayonnaise
2 Tbsps ketchup
2 Tbsps grated white onion
1 tsp prepared_horseradish
1/4 tsp granulated_sugar
2 Tsps creole_mustard
Vegetables
1 red onion , sliced very thin
1 tomato sliced very thin
1 red or green bell_pepper , sliced thin
Lettuce leaves (optional)
2 cups coleslaw
4 soft sandwich rolls, or one long loaf of French or Italian bread to cut into individual sandwiches. |
| Directions |
| Step: 1 | Mix up the dressing and chill until time to assemble the po boy. Slice the vegetables and make the cole slaw. |
| Step: 2 | Place oil in a deep heavy pan or deep fat fryer and heat to 350 F.
Combine the flour, salt and cayenne pepper in a bowl. Beat eggs with milk in a large bowl. Place shrimp in egg mixture, mixing to coat well. Take a few shrimp at a time and add to the flour mixture. Fry the shrimp a few at a time until golden brown. Place on a paper towel lined plate and keep warm. |
| Step: 3 | Split the rolls or loaf. Pull out some of the center of the rolls to make a shallow trough. Spread the dressing on both cut sides. Lay down lettuce. Using tongs, pile the cole slaw on the lettuce. |
| Step: 4 | Lay down the onions, tomato and bell pepper slices over the cole slaw. Pile the warm shrimp over the slaw, add the top and it's time to eat! |
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