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Shrimp Po’boys

Deel op Facebook Print Recipe

Ingredients

Makes 4 sandwiches / Prep: 35 min., Fry: 2 min. per batch, Bake: 8 min.

  • 2 pounds unpeeled large fresh shrimp
  • 1¼ cups all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ cup milk
  • 1 large egg
  • Peanut oil
  • ⅓ cup butter
  • 1 teaspoon minced garlic
  • 4 French bread rolls split
  • Rémoulade Sauce
  • 1 cup shredded lettuce

Instructions

  • Peel shrimp, and devein, if desired.
  • Combine flour, salt, and pepper.
  • Stir together milk and egg until smooth.
  • Toss shrimp in milk mixture; dredge in flour mixture.
  • Pour oil to a depth of 2 inches into a Dutch oven; heat to 375°.
  • Fry shrimp, in batches, 1 to 2 minutes or until golden; drain on wire racks.
  • Melt butter; add garlic.
  • Spread cut sides of rolls evenly with butter mixture, and place on a large baking sheet.
  • Bake at 450° for 8 minutes.
  • Spread cut sides of rolls evenly with Rémoulade Sauce.
  • Place lettuce and shrimp evenly on bottom halves of rolls; cover with roll tops.
  • Serve immediately.
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Course; Fish / Sandwiches