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Per serving
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- 1
Make the dressing
In a small bowl, stir together the mayonnaise, finely chopped onion, and chopped dill pickles. Set it aside so the flavors get to know one another while you fry.
- 2
Mix the batter
In a bowl, combine the flour and salt. Separate the eggs, adding the yolks to the flour along with the milk and canola oil. Beat until smooth.
- 3
Fold in the whites
In a separate bowl, beat the egg whites until stiff peaks form, then gently fold them into the batter. That's the trick to a light, puffy coating instead of a heavy one.
- 4
Warm the rolls
Wrap the French sandwich rolls in foil and bake at 350°F for about 10 minutes, just until warmed through.
- 5
Fry the shrimp
In a large skillet or deep-fat fryer, heat 1/2 inch of vegetable oil to 375°F. Dip the peeled and deveined shrimp in the batter and fry 2 to 3 minutes on each side, until golden brown. Drain on paper towels and sprinkle with cayenne to taste.
- 6
Build the po' boys
Spread the mayonnaise mixture over the warm rolls. Pile on shredded lettuce, sliced tomato, and a heap of fried shrimp. Serve right away, while everything's hot and crisp.
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New Orleans Shrimp Po' Boy
Created by: DeepSouthDiner
Ingredients
- 1/2 cup mayonnaise
- 1/2 cup onion
- 1/2 cup dill pickles
- 1 1/3 cup all-purpose flour
- 1 tsp salt
- 4 eggs
- 1 1/3 cup milk
- 2 tbsp canola oil
- 8 French sandwich rolls
- vegetable oil
- 2 lb shrimp
- cayenne pepper
- 4 cup lettuce
- 3 tomatoes
Instructions
- Make the dressingIn a small bowl, stir together the mayonnaise, finely chopped onion, and chopped dill pickles. Set it aside so the flavors get to know one another while you fry.
- Mix the batterIn a bowl, combine the flour and salt. Separate the eggs, adding the yolks to the flour along with the milk and canola oil. Beat until smooth.
- Fold in the whitesIn a separate bowl, beat the egg whites until stiff peaks form, then gently fold them into the batter. That's the trick to a light, puffy coating instead of a heavy one.
- Warm the rollsWrap the French sandwich rolls in foil and bake at 350°F for about 10 minutes, just until warmed through.
- Fry the shrimpIn a large skillet or deep-fat fryer, heat 1/2 inch of vegetable oil to 375°F. Dip the peeled and deveined shrimp in the batter and fry 2 to 3 minutes on each side, until golden brown. Drain on paper towels and sprinkle with cayenne to taste.
- Build the po' boysSpread the mayonnaise mixture over the warm rolls. Pile on shredded lettuce, sliced tomato, and a heap of fried shrimp. Serve right away, while everything's hot and crisp.