Po' boys are supposed to be easy. I tried this at home and it comes pretty close to what I tasted on Decatur Street in the "Big Easy"
Provided by Chef Carl in New Je
Categories One Dish Meal
Time 30m
Yield 4 Po' Boys, 4 serving(s)
Number Of Ingredients 9
Steps:
- Rinse shrimp and shake off excess water.
- In small batches (7-8 at a time), shake shrimp in flour.
- Wash in beaten eggs, remove excess.
- Coat in cracker crumbs.
- Heat oil (1/2" deep) in skillet to hot -- about 350 degrees.
- Fry shrimp until medium brown -- about 8-10 minutes, turning once halfway. In a deep fryer, cut the time in half.
- While shrimp are frying, spread 1 tbs mayo on both sides of the baguettes.
- Drain shrimp on paper towels.
- Assemble sandwich as follows:.
- On bottom of baguettes, arrange 7 shrimp.
- Cover with lettuce.
- Add 3 slices of tomato.
- Put on the top part of the baguettes and slice in half.
- Serves 4 -- including your 3 new best friends. Enjoy.
- Note about the bread -- Ciabattas LOOK right, but they are too dry. Find a bakery that has subtantial, non-wimpy French baguettes -- about 3" across. Better yet, if you are a baker, make them yourself with square ends. If all you can find is "skinny" baguettes, just make more sandwiches with fewer shrimp.
- Note on Roumalade sauce -- many recipes will call for Roumalade sauce instead of mayo. This is a trendy affectation that ignores the humble beginnings of the po' boy (a free sandwich for striking New Orleans transit workers). If you need a "kick" just add a tablepoon of cayenne (or less) to the flour.
Nutrition Facts : Calories 1031.7, Fat 18.1, SaturatedFat 3.7, Cholesterol 330.4, Sodium 2096.3, Carbohydrate 160.2, Fiber 9.2, Sugar 3.5, Protein 52.9
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