Slider-Style Shrimp Po' Boys Recipe

The initial New Orleans po'boy sandwiches were roast beef with gravy, but now they come in fried oyster, soft-shell crab, sausage, meatball, banh mi-style, and beef.

Ingredient

– ½ cup mayonnaise – 1 tablespoon spicy brown mustard – 1 teaspoon horseradish – 2 teaspoons smoked paprika, divided – 1 teaspoon onion powder. divided – 1 teaspoon garlic powder, divided – 1 tablespoon hot sauce, divided – 1 teaspoon dill pickle juice – 2 green onions, chopped – 1 pound large or jumbo shrimp – 1 cup buttermilk – 1 cup cornmeal – 1 cup all-purpose flour – oil, for frying – 8 French dinner roll – 1 cup iceberg lettuce, shredded – 2 Roma tomatoes, sliced

Direction

Mix mayonnaise, mustard, paprika, onion and garlic powder, spicy sauce, pickle juice, and green onions. Put sauce in fridge.

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Add the shrimp to the buttermilk with the remaining hot sauce and chill for 15 minutes.

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Add the rest of the paprika, onion powder, and garlic powder to the cornmeal and flour.

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Apply the cornmeal mixture to each shrimp and coat them.Preheat the oil to 350 degrees Fahrenheit.

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In batches, fry the shrimp for three to four minutes on each side, or until they reach a golden brown color.

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Put the shrimp on a wire rack set over a pan to drain.Spread remoulade on the top and bottom of each roll.

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Rolls should be stuffed with lettuce, tomatoes, and shrimp that has been fried.

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also see

also see

Arroz Con Leche (Mexican Rice Pudding) Recipe