New Orleans Fried Shrimp Po’ Boy

By JimMac

Ingredients

• Coating:
• 1 10-12″ long piece of New Orleans Style French Bread
• 4 Tbsp Mayonnaise
• 3 Tbsp Creole Mustard or other grainy mustard
• Pickle Slices
• 3/4 Cup Shredded Lettuce
• Tomato Slices (Optional)
• Fried Shrimp for Filling (Recipe below)
• Fried Shrimp for a Po’ Boy
• 2 1/2 Cups Vegetable Oil for Frying
• 1/2 Cup Wondra Flour
• 1/4 Cup Wondra Flour
• 1/2 Cup Corn Flour
• 2 Tbsp Creole Seasoning
• 1 Egg
• 2 Tbsp Water
• 1/2 Pound Peeled & Deveined Medium Shrimp
• Heat the oil to 360 degrees in a 2 qt. saucepan.
• Season 1/2 Cup of the Wondra flour with 1 Tbsp Creole Seasoning in a bowl.
• In another bowl, Mix the egg well with 2 Tbsp of water, and 1 tsp Creole Seasoning.
• In another bowl, Mix the Corn flour, Wondra Flour and the remaining Creole Seasoning.
• Dredge the shrimp in the seasoned flour, then the egg wash, then the corn/wondra flour mixture. Fry in batches in the 360 degree oil until just golden brown. Do not overcrowd the pan, and let the oil come back to temperature before frying another batch.

Preparation

Step 1

Slice the bread in half horizontally, I also like to give it a minute or two in the oven to crisp up the crust.

Spread the Mayonnaise on the inside of the bottom portion of the bread, spread the Creole Mustard on the inside of the Top portion, and a layer of Mayonnaise on top of that. Spread you lettuce on the bottom portion of bread, then your pickles and Tomatoes (if using). Top with the Fried Shrimp, and put the lid on. Cut the Po’ Boy in half if desired.