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Shrimp Po' Boys Recipe
Shrimp Po' Boys Recipe photo by Taste of Home

Shrimp Po' Boys Recipe

Publisher Photo
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
TOTAL TIME: Prep: 30 min. Cook: 15 min.
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Cook: 15 min.
MAKES: 8 servings

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

  1. 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.
  2. In a small bowl, beat egg whites until stiff peaks form; fold in batter.
  3. 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
  4. 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.

Reviews for Shrimp Po' Boys

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 14, 2010

"Made as directed except added 1/2t Old Bay to mayo mix and left off the tomato in the sandwich. Yummy!"

MY REVIEW
Reviewed Aug. 12, 2009

"These are EXCELLENT. At first I thought.. shrimp on bread. VERY good"

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