Shrimp Po'Boy

Name: Shrimp Po'Boy
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 237 milliliters buttermilk; 1 teaspoon cayenne pepper; 237 milliliters cornmeal; 4 servings Dill pickles; 1 teaspoons dried thyme; 355 milliliters all-purpose flour; 1 teaspoon garlic powder; 4 servings Shredded iceberg lettuce; 3 teaspoons kosher salt; 1 teaspoons onion powder; 1 teaspoons dried oregano; 1 teaspoon paprika; 680 grams shrimp (about 36), peeled, deveined; 4 servings Sliced tomatoes; 4 servings Vegetable oil for frying; 4 8-long French rolls, split horizontally; 4 servings Rémoulade (go to bonappetit.com for recipe) or mayonnaise

Shrimp Po'Boy is a pescatarian recipe with 4 servings. One serving contains 596 calories, 48g of protein, and 9g of fat. This recipe covers 39% of your daily requirements of vitamins and minerals. 1 person found this recipe to be yummy and satisfying. It works best as a main course, and is done in roughly 45 minutes. Head to the store and pick up kosher salt, rémoulade, buttermilk, and a few other things to make it today.

Instructions

Whisk first 8 ingredients in a small bowlto blend.

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Whisk

Attach a deep-fry thermometer to side ofa heavy wide pot.

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Kitchen Thermometer

Pot

Add enough oil to measure2".

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Cooking Oil

Heat over medium heat to 350°.

Meanwhile, place shrimp and 2 tablespoonsspice mix in a medium bowl and toss to coat.

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Shrimp

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Bowl

Pour buttermilk into another mediumbowl.

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Buttermilk

Whisk flour and cornmeal in anothermedium bowl.

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Cornmeal

All Purpose Flour

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Whisk

Bowl

Dip seasoned shrimp briefly in buttermilk,then coat with flour mixture. Working inbatches, fry shrimp, stirring occasionally,until golden brown and just cooked through,about 4 minutes per batch.

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Buttermilk

Shrimp

All Purpose Flour

Dip

Transfer topaper towels to drain.

Open rolls and spread cut sides withrémoulade. Top with lettuce, tomato,pickles, and shrimp.

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Lettuce

Pickles

Shrimp

Spread

Tomato

Roll

Serve with hot sauce, if desired.

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Hot Sauce

Equipment

Ingredients

Servings:

1teaspoons

freshly ground black pepper 237milliliters

buttermilk 1teaspoon

cayenne pepper 237milliliters

cornmeal 4servings

Dill pickles 1teaspoons

dried thyme 355milliliters

all-purpose flour 1teaspoon

garlic powder 4servings

Shredded iceberg lettuce 3teaspoons

kosher salt 1teaspoons

onion powder 1teaspoons

dried oregano 1teaspoon

paprika 680grams

shrimp (about 36), peeled, deveined 4servings

Sliced tomatoes 4servings

Vegetable oil for frying 4

8"-long French rolls, split horizontally 4servings

Rémoulade (go to bonappetit.com for recipe) or mayonnaise

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp on the menu? Try pairing with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. One wine you could try is Mark West Pinot Grigio. It has 4.5 out of 5 stars and a bottle costs about 13 dollars.