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Shrimp Po' Boys Recipe

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You don’t have to feel poor after you pay in for your taxes. These sandwiches will star on the table and add a Louisiana flair. You can adjust the cayenne pepper to suit your tastes.—Betty Jean Jordan, Monticello, Georgia

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Shrimp Po' Boys Recipe

Prep: 30 min. Cook: 15 min.

Yield: 8 Servings

30 15 45

Ingredients

1/2 cup mayonnaise
1/2 cup finely chopped onion
1/2 cup chopped dill pickles
1-1/3 cups all-purpose flour
1 teaspoon salt
4 eggs, separated
1-1/3 cups 2% milk
2 tablespoons canola oil
8 French sandwich rolls, split
Additional oil for deep-fat frying
2 pounds uncooked large shrimp, peeled and deveined
Cayenne pepper to taste
4 cups shredded lettuce
16 tomato slices

Directions

In a small bowl, combine the mayonnaise, onion and pickles; set aside. For batter, combine flour and salt in a bowl. Add the egg yolks, milk and oil; beat until smooth.
In a small bowl, beat egg whites until stiff peaks form; fold in batter.
Wrap sandwich rolls in foil. Bake at 350° for 10 minutes or until warmed. Meanwhile, in a large skillet or deep-fat fryer, heat 1/2 in. of oil to 375°. Dip shrimp in batter; fry for 2-3 minutes on each side or until golden brown. Drain on paper towels; sprinkle with cayenne
Spread mayonnaise mixture over rolls; top with lettuce, tomato slices and shrimp. Yield: 8 servings.

Originally published as Shrimp Po' Boys in Taste of Home April/May 2003, p16

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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