Shrimp Po' Boys Recipe

4.5 2 3
Shrimp Po' Boys Recipe
Shrimp Po' Boys Recipe photo by Taste of Home
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Shrimp Po' Boys Recipe

Read Reviews
4.5 2 3
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Cook: 15 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Cook: 15 min.

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 milk
  • 2 tablespoons vegetable 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 mixing bowl. Add the egg yolks, milk and oil; beat until smooth. In a small mixing 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. Serve immediately. Yield: 8 servings.
Originally published as Shrimp Po' Boys in Taste of Home April/May 2003, p16

Nutritional Facts

1 each: 539 calories, 22g fat (4g saturated fat), 285mg cholesterol, 1046mg sodium, 52g carbohydrate (8g sugars, 3g fiber), 31g protein.

  • 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 milk
  • 2 tablespoons vegetable 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
  1. In a small bowl, combine the mayonnaise, onion and pickles; set aside. For batter, combine flour and salt in a mixing bowl. Add the egg yolks, milk and oil; beat until smooth. In a small mixing bowl, beat egg whites until stiff peaks form; fold in batter.
  2. 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
  3. Spread mayonnaise mixture over rolls; top with lettuce, tomato slices and shrimp. Serve immediately. Yield: 8 servings.
Originally published as Shrimp Po' Boys in Taste of Home April/May 2003, p16

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MY REVIEW
gussie k User ID: 5104383 88210
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
partridge User ID: 1426507 134172
Reviewed Aug. 12, 2009

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

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