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From: Country Living US
Yields:
8
Prep Time:
25 mins
Total Time:
40 mins
Cal/Serv:
757
A Louisiana favorite, the po-boy can be make with any number of ingredients, but the shrimp here are a light, sweet contrast to the hot sauce and crispy fried breading.
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Ingredients
- 3 cups canola oil
- 1 large egg
- 1 cup milk
- 2 Tbsp. stone-ground mustard (such as Zatarain’s Creole Mustard)
- 1 Tbsp. yellow mustard
- 2 cups yellow corn flour (such as Bob’s Red Mill)
- 4 tsp. garlic salt
- salt
- Freshly ground pepper
- 2 loaves Italian bread
- 2 lb. jumbo shrimp
- 1/2 cup tartar sauce
- 3 cups torn lettuce
- 4 medium tomatoes
- 1/2 cup ketchup
- Hot sauce (optional)
Directions
- Step 1Preheat oven to 375 degrees F. In a large cast-iron skillet, or heavy pot, fitted with a candy thermometer, heat oil to 325 degrees F. Meanwhile, in a shallow bowl, whisk together egg, milk, 1 cup water, and mustards; set aside. In a medium bowl, combine flour and garlic salt. Season with salt and pepper and set aside.
- Step 2Slice bread loaves lengthwise and place, crust down, on a large baking sheet. Transfer to oven, turn off heat, and warm bread until crispy.
- Step 3Meanwhile, working in batches, dip shrimp in egg batter, then dredge in flour mixture. Fry shrimp in heated oil, until they're cooked through and float to surface, 2 to 3 minutes per batch. Transfer to a paper-towel-lined plate to drain.
- Step 4Spread bottom half of each warmed loaf with 1 tablespoon tartar sauce. Divide lettuce, tomatoes, and shrimp among sandwiches. Drizzle 1 tablespoon ketchup and a few dashes of hot sauce, if desired, over shrimp. Top with remaining bread halves.
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