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Shrimp Po'boys

Deep-frying at home is easy -- and no special equipment is needed. If you don't have a thermometer, dip a wooden spoon's handle in the oil. If it bubbles steadily, it's ready.

  • Prep:
  • Total Time:
  • Servings: 4
Shrimp Po'boys

Source: Everyday Food, June 2012

Ingredients

  • 1/2 cup mayonnaise
  • 6 tablespoons chopped cornichons or dill pickles
  • 3/4 to 1 teaspoon cayenne pepper, divided
  • 1 cup cornmeal
  • 2 teaspoons coarse salt
  • 1 1/2 cups vegetable oil
  • 1 pound medium shrimp, peeled and deveined
  • 4 hoagie rolls, split
  • 1 medium tomato, sliced
  • 8 leaves butter lettuce, such as Bibb or Boston

Directions

  1. Stir together mayonnaise, cornichons, and 1/4 to 1/2 teaspoon cayenne. On a plate, combine 1/2 teaspoon cayenne, cornmeal, and salt. In a medium skillet, heat oil over medium-high until it registers 350 degrees on a deep-fat thermometer. Coat shrimp in cornmeal mixture, shake off excess, and carefully add to hot oil in batches. Cook until golden, 2 to 3 minutes. Remove shrimp with a slotted spoon and transfer to paper towels to drain.

  2. Spread sauce in rolls and fill with tomato, lettuce, and shrimp.

Cook's Notes

Taste of New Orleans
No visit to the Gulf Coast would be complete without a po'boy. These humble sandwiches, filled with meat or fried seafood, have evolved from a workingman's lunch to signature local cuisine. Between trips, it's a cinch to bring the bayou to your own kitchen.

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