Shrimp Po' Boys

Name: Shrimp Po' Boys
Yield: Serves 4
Cuisine: Creole & Cajun
Ingredients: 2/3 cup, mayonnaise; 2 tablespoons, prepared horseradish; 1 tablespoon, Worcestershire sauce; 1 tablespoon, hot sauce; 1/4 teaspoon, pepper; 2 cups, all-purpose flour; 1/4 cup, cornmeal; 2 tablespoons, Creole seasoning; 4 , large eggs; 1 pound, medium-large shrimp (31 to 40 per pound), peeled, deveined, and tails removed; 2 quarts, peanut or vegetable oil, for frying; 4 (8-inch), sub rolls, toasted; 2 cups shredded, iceberg lettuce; 2 cups, large tomatoes, cored and sliced thin; 1 cup, dill pickle chips

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Appears in Cook's Country August/September 2017, Cook's Country TV

Main Courses

Creole & Cajun

Fish & Seafood

This street-food sandwich has been a workday favorite in Louisiana for generations. We wanted it at home.

SERVES4

TIME1½ hours

has video

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...

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