Cajun Shrimp Po’ Boys
Course: LunchCuisine: American, CajunDifficulty: Easy
Servings
4
servingsPrep time
30
minutesCooking time
20
minutesTotal time
50
minutesIngredients
Vegetable oil, for frying
2 cups all-purpose flour
3 tablespoons Creole seasoning
4 eggs, whisked
2 cups seasoned panko breadcrumbs
20 large shrimp (21/25), peeled and deveined, tails removed
Kosher salt
2 cloves garlic, grated
4 tablespoons (1/2 stick) unsalted butter, melted
4 hoagie rolls, split
Tartar Sauce, recipe follows
Green or red leaf lettuce, for garnish
1 tomato, thinly sliced
1 cup shredded red cabbage
- Tartar sauce
1/2 cup mayonnaise
2 tablespoons finely chopped cornichons
2 tablespoons whole grain mustard
1 tablespoon chili sauce
1 tablespoon fresh lemon juice
1 tablespoon finely chopped fresh parsley
Kosher salt and freshly cracked black pepper
Directions
- Preheat the oven to 350 degrees F.
- Heat 2-inches vegetable oil in a Dutch oven or cast-iron skillet over medium-high heat until the temperature registers 350 degrees F.
- Whisk the flour and Creole seasoning in a shallow bowl. Add the eggs to another shallow bowl and the panko to a third shallow bowl. Dredge the shrimp in the flour, followed by the egg and finally coat with the panko, shaking off any excess in between dredges.
- Working in batches, fry the shrimp until golden brown, 2 1/2 to 3 minutes. Drain the shrimp on paper towel- lined plate and season with salt.
- Add the garlic to the melted butter and brush on the inside of each roll. Toast the rolls in the oven until golden brown and crispy, about 7 minutes.
- Spread the Tartar Sauce on each roll, top with lettuce leaves, tomato slices, 5 fried shrimp and some shredded cabbage.
- In a small bowl, mix together all of the ingredients and season with salt and pepper, to taste.
