Shrimp Po Boys
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|
|1½ Tbsp||The Original “Louisiana” Brand Hot Sauce™|
|3 Tbsp||minced pickles|
|2 Tbsp||minced green onions|
|1 Tbsp||Creole seasoning|
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.
Add the oil to a medium size stockpot and heat to 375°.
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.
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.
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.