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Fritto Misto Po'boys

Photo: Becky Luigart-Stayner; Styling: Lindsey Ellis Beatty
Hands-on time 35 mins
Total time 45 mins
Yield Makes 8 servings
Pepperoncini and sliced green tomatoes brighten our take on the Italian "mixed fried" seafood combo. If you have any leftover batter, simply discard it.


  • 1 1/2 pounds unpeeled, large raw Gulf shrimp (26/30 count)
  • 3 teaspoons Creole seasoning, divided
  • 1 cup jarred pepperoncini salad peppers, stemmed
  • 1 (8-oz.) package tempura batter mix
  • 1 cup cold light beer
  • 1 tablespoon lemon zest
  • 1 tablespoon hot sauce
  • Vegetable oil
  • Cajun Coleslaw
  • 8 hoagie rolls, split and toasted
  • 2 green tomatoes, sliced

How to Make It

  1. Peel shrimp; devein, if desired. Sprinkle with 1 tsp. Creole seasoning.

  2. Pat peppers dry with paper towels.

  3. Whisk together tempura batter mix, next 3 ingredients, and remaining 2 tsp. Creole seasoning in a large bowl; let stand 5 minutes.

  4. Meanwhile, pour oil to depth of 3 inches into a Dutch oven; heat over medium-high heat to 350°.

  5. Dip shrimp and peppers into batter. Shake off excess. Fry, in batches, 2 to 3 minutes or until golden. Drain on a wire rack over paper towels.

  6. Spoon Cajun Coleslaw onto rolls. Layer with tomato slices, shrimp, and peppers.