Shrimp Po'Boy
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1 teaspoon paprika
- vegetable oil for frying
- 1 teaspoon garlic powder
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon freshly ground black pepper
- 1 cup buttermilk
- 1/2 teaspoon dried oregano
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1 teaspoon cayenne pepper
- 1 cup cornmeal
- shredded iceberg lettuce
- sliced tomatoes
- 2 1/2 teaspoons kosher salt
Preparation Whisk first 8 ingredients in a small bowl to blend. Attach a deep-fry thermometer to side of a heavy wide pot. Add enough oil to measure 2". Heat over medium heat to 350°. Meanwhile, place shrimp and 2 tablespoons spice mix in a medium bowl and toss to coat. Pour buttermilk into another medium bowl. Whisk flour and cornmeal in another medium bowl. Dip seasoned shrimp briefly in buttermilk, then coat with flour mixture. Working in batches, fry shrimp, stirring occasionally, until golden brown and just cooked through, about 4 minutes per batch. Transfer to paper towels to drain. Open rolls and spread cut sides with rémoulade. Top with lettuce, tomato, pickles, and shrimp. Serve with hot sauce, if desired.
Preparation Whisk first 8 ingredients in a small bowl to blend. Attach a deep-fry thermometer to side of a heavy wide pot. Add enough oil to measure 2". Heat over medium heat to 350°. Meanwhile, place shrimp and 2 tablespoons spice mix in a medium bowl and toss to coat. Pour buttermilk into another medium bowl. Whisk flour and cornmeal in another medium bowl. Dip seasoned shrimp briefly in buttermilk, then coat with flour mixture. Working in batches, fry shrimp, stirring occasionally, until golden brown and just cooked through, about 4 minutes per batch. Transfer to paper towels to drain. Open rolls and spread cut sides with rémoulade. Top with lettuce, tomato, pickles, and shrimp. Serve with hot sauce, if desired.
