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Shrimp Po'boys

Photo: Antonis Achilleos; Styling: Lynn Miller
Prep time 30 mins
Cook time 16 mins
Yield Serves 8


  • 1 cup mayonnaise
  • 2 scallions, white and light green parts, roughly chopped
  • 2 tablespoons chopped pickle
  • 1 tablespoon chopped capers
  • 2 teaspoons hot sauce
  • 1 tablespoon plus 1 tsp. Cajun seasoning
  • 1 large egg, beaten
  • 1 cup milk
  • 1 teaspoon cayenne pepper
  • 2 pounds medium shrimp (about 27), peeled and deveined
  • 1 cup cornmeal
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • Vegetable oil, for frying
  • 8 hoagie rolls, split and toasted
  • 2 cups shredded lettuce
  • 2 tomatoes, thinly sliced

Nutrition Information

  • calories 706
  • fat 35 g
  • satfat 7 g
  • protein 35 g
  • carbohydrate 63 g
  • fiber 3 g
  • cholesterol 223 mg
  • sodium 1598 mg

How to Make It

  1. Blend mayonnaise, scallions, pickle, capers, hot sauce and 1 tsp. Cajun seasoning in food processor. Cover and chill.

  2. Whisk egg, milk and cayenne. Add shrimp; let stand 10 minutes. In a shallow bowl, mix cornmeal, flour, 1 Tbsp. Cajun seasoning, salt and pepper. Preheat oven to 200ºF; line a baking sheet with paper towels and another with foil.

  3. Remove shrimp from egg mixture, shaking off excess. Dredge in cornmeal mixture. Set on foil-lined sheet.

  4. Pour 2 inches of oil into a large, deep skillet. Heat oil until it reaches 370ºF on a candy thermometer. Cook shrimp a few at a time, turning once, until coating is browned and crispy, 3 to 4 minutes. Remove to paper towel-lined sheet with a slotted spoon. Keep warm in oven. Bring oil back to 370ºF before adding a new batch of shrimp.

  5. Spread 1 Tbsp. reserved sauce on rolls. Divide lettuce and tomatoes among rolls. Divide shrimp among rolls and serve immediately.