Shrimp Po'boys

Southern Living
Try this authentic shrimp po'boy recipe to get a taste of New Orleans' famous cajun cuisine.
Makes 4 sandwiches


+ Add To Shopping List
2 pounds unpeeled, large fresh shrimp
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup milk
1 large egg
Peanut oil
1/3 cup butter
1 teaspoon minced garlic
4 French bread rolls, split
1 cup shredded lettuce


Peel shrimp, and devein, if desired.

Combine flour, salt, and pepper. Stir together milk and egg until smooth. Toss shrimp in milk mixture; dredge in flour mixture.

Pour oil to a depth of 2 inches in a Dutch oven; heat to 375°. Fry shrimp, in batches, 1 to 2 minutes or until golden; drain on wire racks.

Melt butter; add garlic. Spread cut sides of rolls evenly with butter mixture; place on a large baking sheet.

Bake at 450° for 8 minutes. Spread cut sides of rolls evenly with Remoulade Sauce. Place shrimp and lettuce on bottom halves of rolls; cover with roll tops.

Created date

July 2002