Monday, March 18, 2019

SOUTHERN FRIED SHRIMP PO’ BOY



This is essentially a recipe for southern fried shrimp that is particularly tasty in a New Orleans style Shrimp Po’ Boy Sandwich. French baguette is the essential bread in this sandwich.
I have most often seen these sandwiches served very uncomplicated, with only mayo but occasion with a little shredded lettuce too.

Ingredients

  • 2 lbs medium to large size shrimp
  • 1/2 cup milk
  • canola oil for frying
  • 1 in French baguettesplit horizontally and cut 4 pieces
  • mayo
  • shredded lettuceoptional

For the flour spice dredge
  • 1 cup flour
  • 1/2 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp chipotle powder or chili powder, more to taste if you like spicier shrimp
  • 1/2 tsp fine sea salt
  • 1/2 tsp white pepper


Instructions

  1. Soak the shrimp in the milk for a few minutes while you prepare the flour dredge.
  2. Heat the canola oil to 375 degrees F in a deep fryer or use about a 1/2 inch of oil in the bottom of a cast iron skillet. If using a skillet, I still use a thermometer to gauge the temperature of the oil. If the oil is not hot enough anything fried tends to soak up more oil.
  3. Mix the flour and all of the ingredients for the dredge together.
  4. .............................................
  5. .........................................................
full recipe here: rockrecipes.com