Shrimp Po'boys

Name: Shrimp Po'boys
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8 serving(s)
Ingredients: 1 cup mayonnaise; 2 green onions, chopped (white and light green parts,); 2 tablespoons chopped pickles; 1 tablespoon capers; 2 teaspoons hot sauce; 1 teaspoon cajun seasoning; 1 tablespoon cajun seasoning; 1 large egg, beaten; 1 cup milk; 1 teaspoon cayenne pepper; 2 lbs medium shrimp, peeled and deveined; 1 cup cornmeal; 1/2 cup all-purpose flour; 1 teaspoon salt; 1 teaspoon pepper; vegetable oil, for frying; 8 French rolls, split and toasted; 2 cups shredded lettuce; 2 tomatoes, thinly sliced

Submitted by gailanng

"A New Orleans favorite."

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Ready In:: 35mins
Ingredients:: 19
Serves:: 8

ingredients

The Sauce
1 cup mayonnaise
2 green onions, chopped (white and light green parts,)
2 tablespoons chopped pickles
1 tablespoon capers
2 teaspoons hot sauce
1 teaspoon cajun seasoning
The Rest
1 tablespoon cajun seasoning
1 large egg, beaten
1 cup milk
1 teaspoon cayenne pepper
2 lbs medium shrimp, peeled and deveined
1 cup cornmeal
¹⁄₂ cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper
vegetable oil, for frying
8 French rolls, split and toasted
2 cups shredded lettuce
2 tomatoes, thinly sliced

directions

For the Sauce: Blend mayonnaise, green onions, pickle, capers, hot sauce and Cajun seasoning in food processor. Cover and chill.
Whisk egg, milk and cayenne; add shrimp. In a shallow bowl, mix cornmeal, flour, Cajun seasoning, salt and pepper. .
Remove shrimp from egg mixture, shaking off excess. Dredge in cornmeal/flour mixture.
Pour 2 inches of oil into a large, deep skillet. Heat oil until it reaches 370 degrees. Cook shrimp a few at a time, turning once, until coating is browned and crispy, 3 to 4 minutes. Remove to paper towel-lined sheet with a slotted spoon. Bring oil back to 370 degrees before adding a new batch of shrimp.
Spread desired amount of sauce on rolls. Divide lettuce and tomatoes among rolls. Divide shrimp among rolls and serve immediately.

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RECIPE SUBMITTED BY

gailanng

United States

I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!

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