Fried-Shrimp Po’boys

By cnash

A Louisiana favorite, the po-boy can be make with any number of ingredients, but the shrimp here are a light, sweet contrast to the hot sauce and crispy fried breading.

Ingredients

• 3 cup(s) canola oil, for frying
• 1 large egg
• 1 cup(s) milk
• 2 tablespoon(s) stone-ground mustard (such as Zatarain’s Creole Mustard)
• 1 tablespoon(s) yellow mustard
• 2 cup(s) yellow corn flour (such as Bob’s Red Mill)
• 4 teaspoon(s) garlic salt
• Salt
• Freshly ground pepper
• 2 loaves Italian bread, cut into 8 equal portions
• 2 pound(s) jumbo shrimp, peeled and deveined
• 1/2 cup(s) tartar sauce
• 3 cup(s) torn lettuce
• 4 medium tomatoes, sliced
• 1/2 cup(s) ketchup
• Hot sauce (optional)

Preparation

Step 1

Preheat oven to 375 degrees F. In a large cast-iron skillet, or heavy pot, fitted with a candy thermometer, heat oil to 325 degrees F. Meanwhile, in a shallow bowl, whisk together egg, milk, 1 cup water, and mustards; set aside.
In a medium bowl, combine flour and garlic salt. Season with salt and
pepper and set aside.

Slice bread loaves lengthwise and place, crust down, on a large baking sheet. Transfer to oven, turn off heat, and warm bread until crispy.

Meanwhile, working in batches, dip shrimp in egg batter, then dredge in flour mixture. Fry shrimp in heated oil, until they're cooked through and float to surface, 2 to 3 minutes per batch. Transfer to a paper-towel-lined plate to drain.

Spread bottom half of each warmed loaf with 1 tablespoon tartar sauce. Divide lettuce, tomatoes, and shrimp among sandwiches. Drizzle 1 tablespoon ketchup and a few dashes of hot sauce, if desired, over shrimp. Top with remaining bread halves.