Fried Shrimp Po' Boy Recipe
1 10-12â³ long piece of New Orleans Style French Bread
4 Tbsp Mayonnaise
3 Tbsp Creole Mustard (Zatarain's makes a good widely available Creole
Mustard.)
Pickle Slices
3/4 Cup Shredded Lettuce ( I substitute spinach)
Tomato Slices (Optional)
Fried Shrimp for Filling (Recipe below)
Slice the bread in half horizontally, give it a minute or two in the
oven to crisp up the crust.
Spread the Mayonnaise on the inside of the bottom portion of the bread,
spread the Creole Mustard on the inside of the Top portion, and a layer
of Mayonnaise on top of that. Spread you lettuce on the bottom portion
of bread, then your pickles and Tomatoes (if using). Top with the Fried
Shrimp, and put the lid on. Cut the Po' Boy in half if desired.
Serve with an ice-cold drink and kettle style Potato chips (like
Zapp's). Put some hot sauce on the table and enjoy.
Fried Shrimp for a Po' Boy
2 1/2 Cups Vegetable Oil for Frying
1/2 Cup Wondra Flour
Coating:
1/4 Cup Wondra Flour
1/2 Cup Corn Flour
2 Tbsp Creole Seasoning, in all
1 Egg
2 Tbsp Water
1/2 Pound Peeled & Deveined Medium Shrimp
Heat the oil to 360 degrees in a 2 qt. saucepan.
Season 1/2 Cup of the Wondra flour with 1 Tbsp Creole Seasoning in a
bowl.
In another bowl, Mix the egg well with 2 Tbsp of water, and 1 tsp Creole
Seasoning.
In another bowl, Mix the Corn flour, Wondra Flour and the remaining
Creole Seasoning.
Dredge the shrimp in the seasoned flour, then the egg wash, then the
corn/wondra flour mixture. Fry in batches in the 360 degree oil until
just golden brown. Do not overcrowd the pan, and let the oil come back
to temperature before frying another batch.
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