Fried-Shrimp Po’boys
From Country Living
This recipe has been tested by Country Living
A Louisiana favorite, the po-boy can be make with any number of ingredients, but the shrimp here are a light, sweet contrast to the hot sauce and crispy fried breading.
Nutritional Information
(per serving)
(per serving)
Calories | 757 |
Total Fat | 30g |
Saturated Fat | -- |
Cholesterol | 182mg |
Sodium | 2,203mg |
Total Carbohydrate | 91g |
Dietary Fiber | 6g |
Sugars | -- |
Protein | 30g |
Calcium | -- |
Kana Okada
Ingredients
U.S. | Metric | Conversion chart |
- 3 cup(s) canola oil, for frying
- 1 large egg
- 1 cup(s) milk
- 2 tablespoon(s) stone-ground mustard (such as Zatarain’s Creole Mustard)
- 1 tablespoon(s) yellow mustard
- 2 cup(s) yellow corn flour (such as Bob’s Red Mill)
- 4 teaspoon(s) garlic salt
- Salt
- Freshly ground pepper
- 2 loaves Italian bread, cut into 8 equal portions
- 2 pound(s) jumbo shrimp, peeled and deveined
- 1/2 cup(s) tartar sauce
- 3 cup(s) torn lettuce
- 4 medium tomatoes, sliced
- 1/2 cup(s) ketchup
- Hot sauce (optional)
Directions
- Preheat oven to 375 degrees F. In a large cast-iron skillet, or heavy pot, fitted with a candy thermometer, heat oil to 325 degrees F. Meanwhile, in a shallow bowl, whisk together egg, milk, 1 cup water, and mustards; set aside. In a medium bowl, combine flour and garlic salt. Season with salt and pepper and set aside.
- Slice bread loaves lengthwise and place, crust down, on a large baking sheet. Transfer to oven, turn off heat, and warm bread until crispy.
- Meanwhile, working in batches, dip shrimp in egg batter, then dredge in flour mixture. Fry shrimp in heated oil, until they're cooked through and float to surface, 2 to 3 minutes per batch. Transfer to a paper-towel-lined plate to drain.
- Spread bottom half of each warmed loaf with 1 tablespoon tartar sauce. Divide lettuce, tomatoes, and shrimp among sandwiches. Drizzle 1 tablespoon ketchup and a few dashes of hot sauce, if desired, over shrimp. Top with remaining bread halves.
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