Louisiana Shrimp Po Boy Sandwich Recipe - (4.3/5)

Name: Louisiana Shrimp Po Boy Sandwich Recipe - (4.3/5)
Ingredients: 1 cup mayonnaise; 5 tablespoons dill pickles. finely chopped; 3 green onions, finely chopped; 3 tablespoons fresh squeezed lemon juice; 2 tablespoons whole grain mustard; 1 teaspoon fresh dill, chopped or 1/3 teaspoon dried dill; 1 teaspoon fresh tarragon, chopped or 1/3 teaspoon dried tarragon; 1 teaspoon Worcestershire sauce; 1 teaspoon Sriracha or Tabasco (or 1/2 teaspoon for less spice); 1/2 teaspoon each sea salt and freshly ground black pepper; 1 1/2 pound large shrimp (16/20 count), peeled and deveined; 1 1/4 cup flour; 1 cup yellow cornmeal; 1 tablespoon granulated garlic powder; 1 tablespoon granulated onion powder; 1 teaspoon sea, Kosher or other salt; 1 teaspoon freshly ground black pepper; 3/4 teaspoons cayenne; 2 eggs; 4 tablespoons milk; Peanut or vegetable oil for frying; 4 crusty French or Italian rolls; Butter; 3 cups iceberg lettuce, finely shredded; 2 firm, red, ripe tomatoes, sliced and splashed with a bit of Tabasco and a sprinkling of sea salt

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A po' boy is a traditional sandwich from Louisiana. It almost always consists of meat or fried seafood, this one features shrimp. The shrimp is served on baguette-like...

Keywords

Louisiana Shrimp Po Boy Sandwich
recipe
shrimp
lunch
shellfish
Courses
main dish
Main Ingredients
meal

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Deep fryer
Wok
Deep-fry thermometer
Skillet
Nonstick skillet
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Mixing bowl
Whisk
Slotted spoon
Tongs
Paper towel
Chef's knife
Cutting board
Refrigerator
Plate

Ingredients

1 cup mayonnaise
5 tablespoons dill pickles. finely chopped
3 green onions, finely chopped
3 tablespoons fresh squeezed lemon juice
2 tablespoons whole grain mustard
1 teaspoon fresh dill, chopped or 1/3 teaspoon dried dill
1 teaspoon fresh tarragon, chopped or 1/3 teaspoon dried tarragon
1 teaspoon Worcestershire sauce
1 teaspoon Sriracha or Tabasco (or 1/2 teaspoon for less spice)
1/2 teaspoon each sea salt and freshly ground black pepper
1 1/2 pound large shrimp (16/20 count), peeled and deveined
1 1/4 cup flour
1 cup yellow cornmeal
1 tablespoon granulated garlic powder
1 tablespoon granulated onion powder
1 teaspoon sea, Kosher or other salt
1 teaspoon freshly ground black pepper
3/4 teaspoons cayenne
2 eggs
4 tablespoons milk
Peanut or vegetable oil for frying
4 crusty French or Italian rolls
Butter
3 cups iceberg lettuce, finely shredded
2 firm, red, ripe tomatoes, sliced and splashed with a bit of Tabasco and a sprinkling of sea salt