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Shrimp Po' Boy Recipe

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This recipe for Shrimp Po' Boy, by , is from "I'll have a Corona, hold the Virus." Cooking for Gigi During COVID, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
My French Cajun Cousins

Category:
Category:

Ingredients:  
Ingredients:  
1 Box Zatarain's "Crispy Southern Fish Fri" Mix, 24 oz.
1/2 lb. large shrimp
2 - 8" long French loaves split horizontally
Dill pickles for garnish
Shredded iceberg lettuce
Sliced tomatoes
Remoulade sauce (see recipe in Sauce Section)
Buttermilk (regular milk will do)
Dill pickle chips

Directions:
Directions:
Put 1/4 of the box of Zatarain's in a gallon resealable plastic bag. Dip shrimp in the buttermilk, then shake them in the Zatarain mixture. Remove from the bag, shaking off any excess. Place shrimp on a cooling rack and chill in the refrigerator for 20 minutes. Pour the oil into a deep, wide pot to the depth of about 2 inches. Heat the oil to 350°. Working in two batches, fry shrimp until golden brown about 3-4 minutes per batch. Transfer to paper towels to drain. Build your sandwich on the French bread with a slathering of Remoulade then dress your sandwich with lettuce, tomato, and pickles, finally pile on the shrimp.

Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
Po' Boy sandwiches originated around 1929 when they were handed out from a New Orleans French restaurant to striking streetcar conductors. Supposedly, after they lost their negotiations, the sympathetic restaurateur would say "Po' boy," when he gave this sandwich to a despondent streetcar worker. Gigi loves them especially when I find the best baguettes. The bread is the real star in a Po' Boy. Do your utmost to find really good bread, with a crackling crust and soft interior. Without good bread, a Po' Boy is pretty po’.

 

 

 

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