Fried Blackened Shrimp Po-Boy Recipe
Down bayou meets Gulf Coast when you bite into this spicy Louisiana-style sandwich. Crispy shrimp are piled high with a kick of Cajun heat and assembled on clas
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Cooking tools:
- Deep-fry thermometer
- Cooling rack
- Cast iron skillet
- Pot
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spoon
- Baking sheet
- Stove
- Refrigerator
- Bread knife
- Chef's knife
- Cutting board
Ingredients
- ½ cup Blue Plate Mayonnaise + 1 cup
- 1 tablespoon red wine vinegar
- 2 teaspoons honey
- 1 teaspoon Creole mustard
- ¼ teaspoon celery salt
- 1 (14-ounce) bag tricolor coleslaw mix
- 1-2 tablespoons Boudreaux’s Backyard Lil Bit Better Blackening Seasoning
- 2 tablespoons lemon juice
- 3 pounds extra-large (U16-20) Gulf shrimp, peeled and deveined
- 1 cup fish fry breading mix, unseasoned
- Vegetable oil, for frying
- 1 loaf New Orleans-style French bread cut into 4 sections, each sliced lengthwise
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