Shrimp Po' Boy

By Treebs

Ingredients

• 6 cups canola oil
• 1 cup plain bread crumbs
• 4 tsp Cajun seasoning
• 1/8 tsp salt
• 1 1/2 lb cleaned raw 21-30 count shrimp (thawed if frozen)
• 2 lg egg whites, lightly beaten
• 6 grinder (hoagie) rolls or 3 sm loaves Italian bread, trimmed, halved and split
• 6 tbsp tartar sauce
• 1 1/2 cups arugula
• 1 lg tomato, sliced

Preparation

Step 1

1.) Heat oil in a saucepan (not more than half full) over med-high heat to 365 degree F on a deep-fat fry thermometer. Adjust temperature under pot to maintain 365 degree F.

2.) In a large bowl, whisk together the breadcrumbs, Cajun seasoning and salt. heat oven to 200 degree /F. Line a large baking sheet with a double layer of paper towels.

3.) Toss 1/3 of the shrimp with egg whites. With tongs or a slotted spoon, transfer shrimp to bread crumb mixture and toss to coat. Fry in oil for 2 minutes. Remove with a slotted spoon to paper towel-lined sheet and then on a cooking sheet keep warm in the oven.

4.) Repeat twice more with the remaining shrimp, egg whites and bread crumb mixture and frying.

5.) Meanwhile, spread 1 tbsp tartar sauce on each grinder (hoagie or Italian bread) roll. Top each with 1/4 cup arugula leaves, about 8 shrimp and 2 tomato slices. Sandwich and serve.