- Prep Time:10 minutes
- Cook Time:4 minutes
- Serves:8
Guest Chef Pat Mould reveals his Louisiana recipe for Shrimp Po Boys. A perfect sandwich for Lent or anytime you’re hungry for something with a zesty dash of Cajun spice.
Recipe courtesy of Lou Ana Peanut Oil.
Ingredients
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Lou Ana Peanut Oil in deep fryer
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1/2 cup coarse-ground cornmeal
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1 cup all-purpose flour
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2 teaspoons kosher salt, divided
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1 teaspoon cayenne pepper
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1 1/2 pounds medium shrimp, peeled, deveined and tails removed
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1/3 cup mayonnaise
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3 tablespoons grainy mustard
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1 tablespoon fresh lemon juice
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4 (8-inch) pieces baguette
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4 lettuce leaves
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4 thin slices red onion
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8 (1/4-inch-thick) tomato slices
Preparation
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1
Pour oil into a large deep fryer; heat to 350 degrees.
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2
Combine cornmeal, flour, 1 1/2 teaspoons salt and pepper in a shallow dish, stirring well. Dredge shrimp in cornmeal mixture. Fry shrimp at 350 degrees for 4 minutes or until done. Remove shrimp and drain well on paper towels.
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3
Combine remaining 1/2 teaspoon salt, mayonnaise, mustard and juice, stirring well. Spread about 1 tablespoon mayonnaise mixture over cut sides of bread slices. Place 1 lettuce leaf on the bottom half of each bread slice; top with 1 red onion slice and 2 tomato slices. Season tomatoes with salt and pepper, if desired.
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4
Divide shrimp evenly among sandwiches; place top halves of bread slices on each. Cut sandwiches in half. Serve immediately.
