Shrimp Po' Boy Recipe
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Contributor: |
Contributor: My French Cajun Cousins
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 Box Zatarain's "Crispy Southern Fish Fri" Mix, 24 oz.
1/2 lb. large shrimp shelled and deveined
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
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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 and sprinkle the shrimp with salt. Start building your sandwich with a slathering of Remoulade on the French bread. Then dress your sandwich with lettuce, tomato and pickles. Finally pile on the shrimp. |
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Number Of
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Number Of
Servings:2 |
Preparation
Time: |
Preparation
Time:10 minutes |
Personal
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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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