Shrimp Po'Boys

Shrimp Po'Boys
Photo by © Melanie Acevedo

Ingredients

  • 1/3 cup flour
  • 1 tomato, cut into thin slices
  • 2 cups shredded romaine or iceberg lettuce
  • ¼ teaspoon fresh-ground black pepper
  • 2 tablespoons butter, at room temperature
  • 1 ¼ pounds large shrimp, shelled
  • ¼ teaspoon cayenne
  • + 9 more ingredients
    • ¾ cup dry bread crumbs
    • ½ cup whole milk
    • ¼ teaspoon Tabasco sauce, more to taste
    • 1 egg, beaten to mix
    • 2/3 cup mayonnaise
    • Cooking oil, for frying
    • 2 ½ tablespoons Dijon mustard
    • 4 6- inch lengths baguette, split
    • ½ teaspoon salt

1. Heat the oven to 350°. Remove the soft centers of the baguette, leaving a 1/2-inch shell. Put the bread, cut-side up, on a baking sheet and brush with the butter. In a small bowl, combine the mayonnaise, mustard, and Tabasco sauce. 2. Heat about 3 inches of oil in a medium saucepan until it re...

View full recipe at My Recipes

Comments

Variations on Shrimp Po'Boys

  • Shrimp Po'boys
    • 1 cup shredded lettuce
    • 2 pounds unpeeled, large fresh shrimp
    • 1 1/4 cups all-purpose flour
    • Rémoulade Sauce
    • 1 teaspoon minced garlic
    • Peanut oil
    • +5 other ingredients


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