Fried Shrimp Po-Boy Sandwich

Fried Shrimp Po-Boy Sandwich

  • Servings: 2
  • Difficulty: easy
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Fried Shrimp Po-Boy Sandwich
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We hit up this fish joint occasionally for Po Boys and Fish Ceviche. It’s a total joint with picnic tables and waxed checkered table cloths on the indoor tables. You make your own Red Sauce at bar with all the usual suspects, fresh horseradish, ketchup, lemons, Worcestershire, Tabasco and Tampico.

Jill always gets the shrimp Po Boy and has me make her sauces nice and spicy. Topped with ribbons of thin cut Iceberg lettuce and pillow soft rolls. We sit and linger sipping beer and finishing our fries and saltines slathered with our spicy red sauce.

Jill was having a long and tiring week so I surprised her with my own version of a Shrimp Po Boy. I made a sauce that consisted of Dukes Mayo, Sriracha, Horseradish and Ketchup. I replicated the ribbons of Iceberg lettuce and made a southern style batter for the shrimp that was spiced up with some Slap Ya Mama seasoning. As a side I baked some fries and used my Fry Salt.

Ingredients:
Fresh uncooked, shelled and de-veined Shrimp
Fresh Rolls
Thin cut ribbons of cold Iceberg lettuce
Frozen Fries
My fry Salt

Shrimp Marinade
1/2 cup of milk
2 beaten eggs
2 tbs of Yellow mustard
Slap Ya Mama seasoning

Sauce
1/4 cup of Dukes Mayo
1 tbs of Ketchup
1-2 tbs of Sriracha
Horseradish to taste

Shrimp Breading
1 cup of Corn Meal
1/2 cup of AP Flour
2 tbs of Slap Ya Mama Seasoning
1 tbs of Old Bay Seasoning
1 tbs of black pepper
Pinch of salt.

Directions:
1. The thing that will take the longest is your fries so put them on a sheet tray and season them with my Fry Salt and bake according to the package.

2. In a cast iron skillet or deeper cast iron pot, heat oil on Medium to Med-High until it hits 375 degrees. Shrimp cooks super fast so basically you are cooking the coating more than the shrimp. If you want a darker and crunchier crust on your shrimp, bump up the heat a bit and cook in smaller batches where the shrimp doesn’t touch each other while cooking.

3. Take your shrimp and let them soak in your shrimp marinade to flavor and tenderize them. Before ready to fry, take the shrimp from the wet mixture and bump off extra wetness (oil and wet are not friends). Coat your shrimp in the breading mixture. I added them all slowly until they were all coated to the point they were dry to the touch.

4. Working in small batches, carefully load your shrimp into the hot oil. Be careful and consider using a tool to put the shrimp in the oil. These babies cook in about 3-4 minutes. I move them around during the frying process. Remove them and place them on a paper towel and then transfer to a wire wrack until you are finished cooking everything. IMG_0625

5. Mix up your sauce and cut your lettuce. Slather both sides with the sauce, add the shrimp and lettuce. Add your fries and you are ready to go.
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