Monday, February 16, 2009

Shrimp Po' Boys


This is one of those meals I could eat every day and not get sick of it.  So comforting.  Thanks for the po' boy legacy dad!

6 large raw shrimp for each sandwich, butterflied, shell and tail removed
egg wash (one egg beaten with 2 T water added)
1/2 c. flour
1/2 c. itlaian bread crumbs or panko
veggie oil for frying
Cajun seasoning
Salt
Lettuce
Tomato
Hoagie rolls
Tarter sauce (recipe to follow)

Have everything ready before you cook the shrimp because you want to eat them hot.  So, have your buns toasted, lettuce and tomato cut up, tarter sauce made etc.  After shrimp are butterflied, drege them in flour (shake off excess), dip in egg wash and then coat in panko or bread crumbs.  Heat oil so it is hot when you put the shrimp in.  They cook very fast- 2 min per side.  Once they come out of the hot, sprikle with cajun seasoning and salt while they are hot.  Serve immediately with tarter sauce, lettuce, tomato slices and a hoagie bun.  Here's the recipe for the spicy tarter sauce:

1/2 c. mayo
2 T relish
2 T finely minced or shredded onion
1 t garlic powder
2 dashes Frank's hot sauce

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