Friday, February 19, 2010

Better late than never - Shrimp Po-boys!

Ok, I know fat tuesday has passed so if you are doing the lent thing, just skip this post. If not I totally recommend this wonderful recipe that I did for our pre-Superbowl party (actual party was cancelled as I ended up having to make an emergency trip to Texas). Served with my bread and butter pickles and potato chips.

Shrimp Po'Boys serves about 4

1 pound medium shrimp peeled (I used laughing bird shrimp, as it comes already peeled)
1 and 1/2 cups buttermilk
1 teaspoon hot sauce
1 and 1/2 cups cornmeal
1 tablespoon each onion powder, garlic powder and smoked paprika
Oil for frying
4 soft rolls
1/2 cup mayo
2 tablespoons dijon
few dashes tabasco
shredded lettuce mix
if it's summer - sliced tomatoes - if not skip it!

In a large bowl mix the buttermilk with tabasco and add the shrimp and let sit about 30 min. In another dish mix cornmeal and spices. Heat the oil to 375 degrees in a deep fryer or large pot. Take the shrimp out of the buttermilk and toss in the cornmeal mixture. Drop into the hot oil and fry until crispy 2-3 min. Drain on a paper towel and salt to taste. Mix together the mayo, mustard and tabasco and spread some on both sides of the rolls. Fill with shrimp and lettuce. Serve with chips and pickles!

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