Shrimp Po'Boys (Rachael Ray) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
vegetable or peanut oil, for frying |
1 large egg |
1 cup milk, eyeball it |
1 1/2 pounds large shrimp, deveined |
salt |
1/2 cup flour |
1 cup cornmeal or bread crumbs |
2 tablespoons seafood seasoning a couple of palm fulls (recommended: old bay) |
4 soft club rolls or sub rolls, split |
1 beefsteak tomato, thinly sliced |
8 pieces bibb or butter lettuce |
1 lemon cut into wedges |
1/4 cup sweet pickle relish |
1/2 cup spicy, grainy mustard |
few drops hot sauce |
Directions:
1. Preheat 1-inch of oil in a deep skillet over medium to medium-high heat.
2. Beat egg and milk together. Pull tails off shrimp. Salt shrimp then soak in milk batter. Before you begin breading the shrimp, cover a plate with plastic wrap for easy clean up then mix together the flour, cornmeal or bread crumbs and seafood seasoning on the plate. Using tongs, remove a few shrimp at a time and coat in breading. Add breaded shrimp to the hot oil and fry them 5 to 6 minutes or until firm and deeply golden all over.
3. Pile lettuce and tomato on rolls and top with shrimp, douse the shrimp with a little lemon juice. Mix relish, mustard and hot sauce and dot the roll tops with spoonfuls of the sauce before setting into place.
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