Shrimp Po' Boys
By Alli Berkey
PUBLISHED AUGUST/SEPTEMBER 2017
This street-food sandwich has been a workday favorite in Louisiana for generations. We wanted it at home.
WHY THIS RECIPE WORKS
For a crunchy coating on our shrimp, we relied on a three-step process. First, we tossed them in a dry mixture of flour, cornmeal, and Creole seasoning. Next, we dipped them in beaten eggs with a bit of the dry mixture added. Finally, we ag...