Shrimp Po Boys

Name: Shore Lunch
Telephone: +

Recipe tags: breading-batter mix, easy difficulty, lunch, deepfry

1 pkg	Shore Lunch^® Cajun Style Fish Breading/Batter Mix
½ cup	corn meal
2 tablespoons	salt free Cajun seasoning
2	large eggs, beaten with 2 tablespoons water
1 Tbsp	The Original “Louisiana” Brand Hot Sauce™
2 cup	vegetable oil
1 lb	shrimp (16-20 count), peeled and deveined
4	baguettes or French bread (6"), cut in half lengthwise
2 cup	shredded iceberg lettuce
2	tomatoes, thinly sliced
	“Louisiana” Tartar Sauce

“Louisiana” Tartar Sauce

½ cup	mayonnaise
1½ Tbsp	The Original “Louisiana” Brand Hot Sauce™
3 Tbsp	minced pickles
2 Tbsp	minced green onions
1 Tbsp	Creole seasoning

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.

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.