Shrimp Po' Boys

You know what happens when you watch Diners, Drive-Ins and Dives late at night? You start to crave some random meal. At least that is what happened to me after watching some episode where they were making mouth watering Shrimp Po' Boys. My first thought is, OMG! I have to make Shrimp Po' boys NOW. I don't care if it is 12:00 in the morning. For me the key to a good Shrimp Po' Boy is having fresh shrimp (I try to only purchase shrimp when it is in season. Why yes, I am a food snob). You also have to have amazing fresh, soft bread and top it off with some homegrown tomatoes. Cajun tarter sauce is also a requirement in my book. 


Shrimp Po' Boys:
1 small container Buttermilk1 Tablespoon Tabasco  1 pound fresh Gulf shrimp, peeled and deveined1 cup yellow cornmeal1 cup flourCajun seasonings 1/4 cup canola oil for fryingfrench breadiceberg lettuce, shreddedtomatoes, slicedCajun tarter sauce
Directions:
Peel and devein shrimp. In a large bowl, combine buttermilk and Tabasco. Add in shrimp. Place in fridge for 2 hours. Place a large frying skillet on medium high heat on the stove. Add in Canola oil. Combine cornmeal and flour.  Dredge shrimp and add them to the skillet. Cook about 4 to 5 minutes on each side or until they are golden brown. If all the shrimp do not fit into your skillet, then fry in batches. 
After the shrimp have finished cooking, remove them from the skillet and place them on a plate lined with a paper towel. Dust them with Cajun seasonings. 

Cajun Tater Sauce:
1 1/2 cup mayonnaise2 Tablespoons Wickles or pickle relish1 Tablespoon grainy mustard1 tablespoon green onion
1 teaspoon lemon juice
salt and pepper 
Place all ingredients into a bowl and mix well.


To prepare the Shrimp Po' boys, cut the french bread into 4 pieces. Spread Cajun tarter sauce onto bread, add shredded lettuce, shrimp and tomatoes.
Enjoy!




Pin It