SOUTHERN FRIED SHRIMP PO' BOY

Southern fried shrimp po’ boy. a new orleans sandwich conventional! crispy fried, pro shrimp piled high on french baguette; works exceptional for oysters too!

This is essentially a recipe for southern fried shrimp that is particularly tasty in a brand new orleans style shrimp po’ boy sandwich. french baguette is the vital bread on this sandwich. i've most customarily visible those sandwiches served very uncomplicated, with handiest mayo however event with a little shredded lettuce too.

A po’ boy virtually should be approximately the crispy fried seafood interior. my po’ boy of preference when I visited new orleans became packed with crispy fried sparkling oysters. pre-cooked shrimp can also be used on this recipe if you choose a bigger size and fry them for best a minute or two.

However, those can be hideously high-priced in this part of the arena. nonetheless, the identical flour/spice dredge could work similarly properly if you favor to use oysters.

Some other way i like to serve those shrimp is with a little melted garlic butter as a dipping sauce. i every now and then make the ones as finger foods whilst buddies come over for “sips and nibbles. served them with a few home made wedge fries and home made tartar sauce. additionally they make a for a quite tasty dinner that’s a huge step up from your widespread fast food take-out fare.

Ingredients

• 2 lbs medium to large size shrimp
• 1/2 cup milk
• canola oil for frying
• 1 in French baguette, split horizontally and cut 4 pieces
• mayo
• shredded lettuce, optional

FOR THE FLOUR SPICE DREDGE

• 1 cup flour
• 1/2 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp chipotle powder, or chili powder, more to taste if you like spicier shrimp
• 1/2 tsp fine sea salt
• 1/2 tsp white pepper

Instructions

1. Soak the shrimp in the milk for a few minutes while you prepare the flour dredge.
2. Heat the canola oil to 375 degrees F in a deep fryer or use about a 1/2 inch of oil in the bottom of a cast iron skillet. If using a skillet, I still use a thermometer to gauge the temperature of the oil. If the oil is not hot enough anything fried tends to soak up more oil.
3. Mix the flour and all of the ingredients for the dredge together.
4. Drain the milk off of the shrimp and discard it.
5. Toss the shrimp in the flour and spice dredge. Let the shrimp sit in the flour for several minutes, then toss them again before frying the shrimp in the hot oil.
6. These will fry very quickly, so don't walk away. Once they are a light golden brown (about 3 minutes) take them out of the oil immediately an drain on a paper towel lined baking sheet. If making several batches, hold the cookie sheet in a 150 degree oven while you cook the other shrimp.
7. Serve the fried shrimp immediately on the baguette, that has been spread with mayo (or tartar sauce).

Recipe From : https://www.rockrecipes.com/southern-fried-shrimp-po-boy/