Crispy Shrimp Po'Boy
A fried-shrimp sandwich on crusty bread with pickled vegetables and creamy sauce. Shrimp is battered, fried until golden, then layered on toasted bread with crisp lettuce, tomato, and pickles.
Ingredients
Method
Pat shrimp dry with paper towels. In a shallow bowl, combine flour, cornstarch, cayenne, salt, and black pepper.
Slice tomato and arrange lettuce, tomato, and pickles on a cutting board, ready for assembly.
Heat vegetable oil to 350°F in a deep frying pan. Test temperature with a thermometer or by dropping a small pinch of flour mixture into the oil—it should sizzle immediately.
Working in batches, dredge shrimp in the flour mixture, coating all sides, then carefully place into hot oil. Fry for 2 to 3 minutes, stirring occasionally, until golden and crispy.
Transfer fried shrimp to a paper-towel-lined plate. Keep warm in a 200°F oven while completing all batches.
Melt butter in a skillet or toaster oven and lightly toast the cut sides of each bread roll until pale golden, 1 to 2 minutes.
Spread remoulade sauce on both toasted sides of each roll. Layer lettuce, tomato, and pickles on the bottom half.
Divide fried shrimp evenly among the four sandwiches, arranging on top of vegetables. Close with the top half of each roll and serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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