Shrimp Po Boys
Juicy fried shrimp is loaded into crusty French bread rolls and piled high with lettuce, tomato, and pickles. Slather on some tartar sauce, and you've got the shrimp po boy sandwich of your dreams.
Servings 4 sandwiches
Ingredients
- 1 pound medium shrimp, shelled and deveined (41/60 per pound)
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon Hungarian sweet paprika
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon granulated garlic
- ½ teaspoon cayenne pepper
- ½ teaspoon freshly ground black pepper
- 3 eggs
- canola oil, for deep-frying
- 4 soft French rolls
- tartar sauce, for serving
- shredded iceberg lettuce, for serving
- tomato silces, for serving
- sliced pickles, for serving
Instructions
- Rinse the shrimp and pat dry. In a medium bowl, mix the cornmeal, flour, sait, paprika, basil, thyme, garlic, cayenne pepper, and black pepper. in another bowl, whisk the eggs until blended.
- In a large Dutch oven or heavy saucepan, pour the oil to 3 inches deep and heat over medium-high until oil registers 350°F with a cooking thermometer.
- Preheat the oven to 200°F. Line a rimmed baking sheet with parchment paper and place a large wire rack on another baking sheet and set next to the stove. Dip 5-6 shrimp into the eggs, then toss in the flour mixture, shaking off the excess. Place on the prepared baking sheet. Repeat with the remaining shrimp.
- In batches to avoid crowding, slide the shrimp into the hot oil and deep-fry until golden brown, turning once, about 2 minutes. Use a wire skimmer to fish the fried shrimp from the oil, place them on the baking sheet lined rack, and place in the oven to keep warm. Repeat with the remaining shrimp.
- Remove the shrimp from the oven and toast the rolls, split side up, 1-2 minutes. Spread the cut side of each roll half with tartar sauce. Layer the roll with lettuce, tomato, shrimp, pickles, and serve.