Louisiana Po’Boy Sandwiches With Wild Blue Mexican Shrimp
The shrimp po’boy is a New Orleans classic that I’ve always had a soft spot for. The breaded and fried shrimp with spicy mayo, seasoned to perfection with herbs and spices on soft bread with...
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Cooking tools:
- Deep-fry thermometer
- Dutch oven
- Mixing bowl
- Whisk
- Refrigerator
- Measuring cup
- Measuring spoon
- Dish
- Stove
- Plate
- Paper towel
- Toaster
- Chef's knife
- Cutting board
Ingredients
- 1 pound Wild Blue Mexian Shrimp peeled
- 1 cup buttermilk
- ¼ cup hot sauce of choice (divided)
- Sea salt to taste
- 1 cup flour
- ¾ cup cornmeal
- ½ teaspoon cayenne pepper
- ½ teaspoon oregano
- ½ teaspoon thyme
- ½ teaspoon garlic powder
- ½ teaspoon freshly ground black pepper
- ¼ cup mayonnaise
- Avocado oil for frying
- Sandwich rolls or buns
- 1 heirloom tomato, sliced
- 1 cup shredded lettuce
- Bread and butter pickles for garnish
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