Fried Shrimp Po'Boy
Ingredients
For the Shrimp
- 9 oz 40/50 count (25) Louisiana shrimp
- 2 cups corn flour with generous salt, pepper and cayenne
- deep fryer or a skillet with enough vegetable oil to cover shrimp completely + a little (1 to 1½" of oil)
"Dressed"
- finely shredded mean lettuce
- tomato
- dill pickles
- mayonnaise
- 10-10½" piece of French bread, sliced in half
How-to
- Mix corn flour and seasoning in a container
- Add a splash of water to shrimp, moisten and cover in batter (no egg wash)
- Shake off excess batter and softly drop shrimp into oil
- OIL MUST BE AT 350º
- Cook until shrimp float and are golden brown
- Drain/dry shrimp set aside
- Cut a 10-10½" piece of French bread, dress it and add the shrimp. Now you've got a real New Orleans Po-Boy!