FRIED SHRIMP PO'BOYS
Collen Healey of Denver, Colorado, writes: "During my visit to the Myrtle Beach area last summer, some locals recommended that I go to Flo's Place for the best shrimp po'boy ever. They were right!" Ground saltine crackers would work in place of cracker meal.
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- Combine shrimp, breadcrumbs, egg, egg yolk, parsley, cracker meal, garlic, and cayenne pepper in processor. Using on/off turns, process until shrimp are finely chopped but not pasty. Form mixture into 24 balls, using 2 tablespoonfuls for each. Roll balls in cracker meal.
- Pour vegetable oil to depth of 3 inches in heavy large pot. Heat oil to 325°F. Working in batches, fry shrimp balls until golden brown, turning occasionally, about 5 minutes. Using slotted spoon, transfer shrimp balls to paper towels and drain.
- Place 3 shrimp balls on bottom half of each roll. Top with tartar sauce, lettuce, and tomato, then roll tops. Serve immediately, passing hot sauce separately.
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