Great food with a Southern accent

Shrimp Po’Boy

Shrimp Po’Boy

Fried Shrimp Po’Boy

Our Shrimp Po’Boy recipe makes a crispy on the outside and juicy on the inside shrimp po’boy that goes great with homemade Salt and Vinegar chips on the side. Enjoy!

INGREDIENTS

Vegetable or peanut oil

2 lbs of thawed, peeled and deveined raw shrimp

1 cup all-purpose flour

¾ cup of yellow corn meal

1 tablespoon of salt

1 tablespoon of Old Bay Seasoning

1 cup of buttermilk or milk

INSTRUCTIONS

In one bowl, add your milk and shrimp.  In another bowl, mix flour, corn meal, salt and Old Bay.

Working in small batches, move the milk coated shrimp to the bowl with the flour and corn meal mixture.  Toss the shrimp to coat.  Fry shrimp until the batter has turned medium brown.  It’s quick.  Your shrimp will be done in 1-2 minutes.

Using a slotted metal spoon or spider strainer, remove to a wire rack or paper towels to drain.  Build your po’boy by adding remoulade, a leafy green and lots of crispy on the outside and juicy on the inside shrimp to French bread, hoagie roll or bread of your choice.  Serve with homemade potato chips.

Make it a meal: See our recipes for Remoulade and Salt and Vinegar Chips

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