Shrimp Po' Boy
Shrimp po' boy is a New Orleans sandwich built by breading shrimp in a sequence of flour, egg wash, and breadcrumbs, then frying at 170 degrees Celsius for two to three minutes until the coating turns deep golden and audibly crisp. Patting the shrimp completely dry before breading is essential - any residual moisture prevents the flour from adhering evenly and causes the crust to fall apart in the oil. A quick remoulade made from mayonnaise and chopped pickles provides a tangy, creamy contrast to the fried shrimp's richness. The baguette is split and warmed slightly so it stays sturdy enough to hold the filling without going soft. Layering shredded lettuce between the sauce and shrimp adds a cool, crisp texture that rounds out each bite.
Adjust Servings
Instructions
- 1
Peel shrimp and pat dry.
- 2
Bread shrimp in flour, egg wash, then breadcrumbs.
- 3
Fry at 170C for 2-3 minutes until crisp.
- 4
Mix mayonnaise and chopped pickles for sauce.
- 5
Split baguette and fill with sauce, lettuce, and fried shrimp.
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