Shrimp Po' Boys

Name: Shrimp Po' Boys
Total time: 90 min
Ingredients: 2/3 cup mayonnaise; 2 tablespoons prepared horseradish; 1 tablespoon Worcestershire sauce; 1 tablespoon hot sauce; 1/4 teaspoon pepper; 2 cups all-purpose flour; 1/4 cup cornmeal; 2 tablespoons Creole seasoning; 4 large eggs; 1 pound medium-large shrimp (31 to 40 per pound), peeled, deveined, and tails removed; 2 quarts peanut or vegetable oil, for frying; 4 (8-inch) sub rolls, toasted; 2 cups shredded iceberg lettuce; 2 cups large tomatoes, cored and sliced thin; 1 cup dill pickle chips

www.americastestkitchen.com

This street-food sandwich has been a workday favorite in Louisiana for generations. We wanted it at home.

Keywords

Main Courses
Creole & Cajun
Fish & Seafood

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Deep-fry thermometer
Dutch oven
Stove
Spider strainer
Slotted spoon
Cooling rack
Baking sheet
Mixing bowl
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Dish
Measuring cup
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Paper towel
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Cutting board
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Refrigerator

Ingredients

2/3 cup mayonnaise
2 tablespoons prepared horseradish
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce
1/4 teaspoon pepper
2 cups all-purpose flour
1/4 cup cornmeal
2 tablespoons Creole seasoning
4 large eggs
1 pound medium-large shrimp (31 to 40 per pound), peeled, deveined, and tails removed
2 quarts peanut or vegetable oil, for frying
4 (8-inch) sub rolls, toasted
2 cups shredded iceberg lettuce
2 cups large tomatoes, cored and sliced thin
1 cup dill pickle chips