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Shrimp Po' Boy

(recipe, Keri Fisher)


These po' boys would also work well with scallops, oysters, or catfish.


    Tartar sauce
    1. 1 cup mayonnaise
    2. 1 tsp. hot mustard
    3. ½ small red onion, finely chopped (reserve other half for sandwiches; see below)
    4. ½ cup finely chopped pickles
    5. 2 cloves garlic, minced
    6. ¼ tsp. paprika
    7. Tabasco
    8. Salt and pepper
    1. 1 cup flour
    2. ½ cup cornmeal
    3. 1 Tbsp. garlic powder
    4. ½ tsp. cayenne pepper
    5. Salt and pepper
    1. 2 qt. vegetable oil for frying
    2. 2 lb. small shrimp (about 71 to 90 count), peeled and deveined
    3. 2 eggs, beaten
    4. Salt and pepper
    5. 4 soft sub rolls, about 8 inches long
    6. 1 medium tomato, sliced thin
    7. 1 cup shredded lettuce
    8. ½ small red onion, sliced thin


    1. Combine the tartar-sauce ingredients in a small bowl and season to taste with Tabasco and salt and pepper. Set aside.
    2. Combine the breading ingredients in the bowl of a food processor and mix for 30 seconds. Transfer to a medium bowl.
    3. Heat the oil in a heavy-bottomed pot over medium-high heat until it reaches 350 degrees. Place about ¼ of the shrimp in the beaten eggs and toss to coat. Place shrimp in breading mixture and toss to coat, shaking off excess. Place shrimp in oil and cook until golden brown, about 1 minute. Transfer to a paper-towel-lined plate to drain and sprinkle with salt. Repeat with remaining shrimp.
    4. Assemble the po' boys: Spread ¼ cup sauce on each hoagie roll (you'll have some sauce left over). Divide tomato, lettuce, and red onion among rolls and pile high with shrimp. Serve immediately (with lots of napkins).


    Read more about hot sandwiches in Keri Fisher's "Sandwich sizzle."