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
Shrimp Po’ Boys
Shrimp Po’ Boys
Prep Time
30 min
Cook Time
15 min
Yield
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
- 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.
Nutrition Facts
1 each: 539 calories, 22g fat (4g saturated fat), 285mg cholesterol, 1046mg sodium, 52g carbohydrate (8g sugars, 3g fiber), 31g protein.
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