Shrimp Po Boys

15 Min.
5 Min.
4
Ingredients
1
package Shore Lunch® Cajun Style Breading/Batter Mix
1 package Shore Lunch® Cajun Style Breading/Batter Mix
½
cup corn meal
½ cup corn meal
2
tablespoons salt free Cajun seasoning
2 tablespoons salt free Cajun seasoning
2
large eggs, beaten with 2 tablespoons water
2 large eggs, beaten with 2 tablespoons water
1
tablespoon The Original “Louisiana” Brand Hot Sauce™
1 tablespoon The Original “Louisiana” Brand Hot Sauce™
2
cups vegetable oil
2 cups vegetable oil
1
pound (16 - 20 count) shrimp, peeled and deveined
1 pound (16 - 20 count) shrimp, peeled and deveined
4
(6-inch) baguettes or French bread, cut in half lengthwise
4 (6-inch) baguettes or French bread, cut in half lengthwise
2
cups shredded iceberg lettuce
2 cups shredded iceberg lettuce
2
tomatoes, thinly sliced
2 tomatoes, thinly sliced
“Louisiana” Tartar Sauce – recipe below
“Louisiana” Tartar Sauce – recipe below
Directions

  1. Mix the Breading/Batter Mix, corn meal, and Cajun seasoning in a shallow bowl. Mix the eggs and Hot Sauce in a separate shallow bowl.
  2. Add the oil to a medium size stockpot and heat to 375°.
  3. Add the shrimp to the egg mixture and toss to coat. Dredge each piece of shrimp in the Breading/Batter Mix and place onto a plate. Carefully add the shrimp, in batches, to the oil and cook for 2 - 3 minutes, repeat until all the shrimp is cooked. Drain the shrimp on a paper towel lined plate.
  4. To assemble the sandwiches, add 5 pieces of the shrimp to the baguette, top with shredded lettuce and tomato slices. Drizzle with the “Louisiana” Tartar Sauce and serve immediately.

“Louisiana” Tartar Sauce

5 Min.
0 Min.
6
Ingredients
½
cup mayonnaise
1/2 cup mayonnaise
tablespoons The Original “Louisiana” Brand Hot Sauce™
1.5 tablespoons The Original “Louisiana” Brand Hot Sauce™
3
tablespoons minced pickles
3 tablespoons minced pickles
2
tablespoons minced green onions
2 tablespoons minced green onions
1
tablespoon Creole seasoning
1 tablespoon Creole seasoning
Directions

  1. Add the mayonnaise, Hot Sauce, pickles, green onion, and Creole seasoning to a small bowl and whisk to combine. Cover and refrigerate until ready to serve.