Shrimp Po' Boys

By flour_arrangements

BETTY JEAN JORDAN • Monticello, Georgia

You'll feel rich when you serve these fun sandwiches.
They will star on the table and add a Louisiana flair.
You can adjust the cayenne pepper to suit your tastes.

Ingredients

• 1/2 cup mayonnaise
• 1/2 cup finely chopped onion
• 1/2 cup chopped dill pickles
• 1-1/3 cups all-purpose flour
• 1 teaspoon salt
• 4 eggs, separated
• 1-1/3 cups milk
• 2 tablespoons canola oil
• 8 French sandwich rolls, split
• Additional oil for deep-fat frying
• 2 pounds uncooked large shrimp, peeled and deveined
• Cayenne pepper to taste
• 4 cups shredded lettuce
• 16 tomato slices

Preparation

Step 1

1. In a small bowl, combine the mayonnaise, onion and pickles; set aside. For batter, combine flour and salt in a mixing bowl. Add the egg yolks, milk and oil; beat until smooth.

2. In a small bowl, beat egg whites until stiff peaks form;
fold in batter.

3. Wrap sandwich rolls in foil. Bake at 350° for 10 minutes or until warmed. Meanwhile, in a large skillet or deep-fat fryer, heat 1/2 in. of oil to 375°. Dip shrimp in batter; fry for 2-3 minutes on each side or until golden brown. Drain on paper towels; sprinkle with cayenne.

4. Spread mayonnaise mixture over rolls; top with lettuce,
tomato slices and shrimp. Serve immediately.