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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Collen Healey of Denver, Colorado, writes: During my visit to the Myrtle Beach area last summer, some locals recommended that I go to Flo's Place for the best shrimp po'boy ever. They were right! Ground saltine crackers would work in place of cracker meal. Ingredients:
1 pound uncooked large shrimp, peeled, deveined |
1/2 cup dry italian breadcrumbs |
1 large egg |
1 large egg yolk |
2 tablespoons chopped fresh parsley |
2 tablespoons fine cracker meal |
1 garlic clove, minced |
1/8 teaspoon cayenne pepper |
additional cracker meal |
vegetable oil (for frying) |
8 french rolls, split, toasted |
purchased tartar sauce |
shredded lettuce |
sliced tomato |
hot pepper sauce |
Directions:
1. Combine shrimp, breadcrumbs, egg, egg yolk, parsley, cracker meal, garlic, and cayenne pepper in processor. Using on/off turns, process until shrimp are finely chopped but not pasty. Form mixture into 24 balls, using 2 tablespoonfuls for each. Roll balls in cracker meal.
2. Pour vegetable oil to depth of 3 inches in heavy large pot. Heat oil to 325°F. Working in batches, fry shrimp balls until golden brown, turning occasionally, about 5 minutes. Using slotted spoon, transfer shrimp balls to paper towels and drain.
3. Place 3 shrimp balls on bottom half of each roll. Top with tartar sauce, lettuce, and tomato, then roll tops. Serve immediately, passing hot sauce separately.
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