fried shrimp po’ boys
PREP TIME 10 mins, COOK TIME 18–24 mins
2 loaves of French bread
8 leaves of round lettuce
1 ripe red tomato, sliced
For the shrimp:
2 cups peanut or sunflower oil, for frying
1 cup all-purpose flour
1 tsp paprika
1⁄2 tsp cayenne pepper
1⁄2 tsp salt
1 cup panko breadcrumbs or day-old breadcrumbs
48 large shrimp, peeled and deveined
For the remoulade:
1 cup mayonnaise
1⁄4 cup mustard
juice of 1⁄2 lemon
2 tbsp pickling brine or apple cider vinegar
1 tsp paprika
1 tbsp creamed horseradish
1 In a large, heavy-based saucepan or deep-fat fryer, heat the oil to 375ºF (190ºC).
2 Break the egg into a bowl, add 1 tbsp water, and whisk with a fork. In a separate large bowl, mix together the flour, paprika, cayenne pepper, salt, and breadcrumbs. Dip the shrimp in the egg wash and toss them in the breadcrumb mixture, coating each one evenly.
3 Fry in the hot oil in batches of 8 for 3–4 minutes each, or until golden brown. Remove the fried shrimp from the pan with a slotted spoon and let them cool on a wire rack.
4 For the remoulade, combine the mayonnaise, mustard, lemon juice, vinegar, paprika, and horseradish in a bowl.
5 Slice each loaf in half lengthwise, without cutting through the bottom, and spread the remoulade on either side. Layer each bottom half with the lettuce, sliced tomatoes, and fried shrimp. For a truly New Orleans experience, serve with potato chips tossed in Cajun seasoning.
WHAT’S THE STORY?
The po’ boy (short for “poor boy”) was created by New Orleans restaurant owners and former streetcar drivers Clovis and Benjamin Martin. When streetcar drivers went on strike in 1929, the brothers served the sandwich free to unemployed workers and the cry “here comes another poor boy!” would go up in the kitchen each time.
|fried shrimp po’ boys|