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Shrimp Po' Boys

 Shrimp Po' Boys
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
8 ServingsPrep: 30 min. Cook: 15 min.


  • 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


  • 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

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Shrimp Po' Boys (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.