Shrimp Po Boy
Shrimp Po boy’s are a revelation. Growing up in Indiana and Wisconsin, this just isn’t a dish you come across often, if at all. Recent work trips to New Orleans for Sean has brought this delicious Louisiana favorite into our lives.
The Shrimp itself is obviously the star of this dish, and when cooked right, and spicy, the way the locals eat it – it is unbeatable. But what really makes or breaks a Po Boy is the bread. French bread toasted properly can’t be beat in this instance. After a couple of attempts we feel we have perfectly replicated the amazingness that is a New Orleans Finest Shrimp Po Boy.
Shrimp Po Boy
This shrimp po boy will bring southern flavor to your kitchen!
- 1/2 lb large raw shrimp
- 1 tsp cayenne pepper
- 1 cup flour all purpose
- 1/2 cup panko bread crumbs
- 2 french rolls
- 1 small tomato
- 1 jar hamburger pickles
- 1 head lettuce
- 1/2 inch deep of vegetable oil in large frying pan
- dash salt and pepper
- 1 tsp garlic powder
- 2 eggs yolk removed
Peel and devein shrimp.
Toss shrimp in garlic powder and cayenne pepper.
Put the egg whites in a bowl and mix the flour and panko in a separate bowl.
Cover the shrimp in egg whites.
Toss in flour/panko mixture.
Repeat steps 4 and 5.
Heat oil in a large frying pan.
Cook shrimp two-three minutes on each side, or until golden brown.
Drain the excess oil.
Put the shrimp in the french roll and top with your favorite toppings. Enjoy!