Another meal idea from Klane that I wouldn't have thought to make, but that turned out awesome! We really loved the cajun seasoning on the fried shrimp. We'll say we made this Louisiana inspired recipe in honor of Mardi Gras, which is today. :)
Shrimp Po' Boys
Vegetable oil, for frying
1 egg
1 cup milk
1 1/2 pounds large shrimp, deveined
Salt
1/2 cup flour
1 cup cornmeal
2 tablespoons cajun seasoning
4 soft club rolls or sub rolls, split
1 large tomato, thinly sliced
8 pieces lettuce
1 lemon cut into wedges
Tartar sauce
Preheat 1-inch of oil in a deep skillet over medium to medium-high heat.
Beat egg and milk together. Pull tails off shrimp. Salt shrimp then soak in milk batter. Mix together the flour, cornmeal and cajun seasoning on the plate. Using tongs, remove a few shrimp at a time and coat in breading. Add breaded shrimp to the hot oil and fry them a couple minutes, until firm and deeply golden all over.
Spread tartar sauce on rolls. Put lettuce, tomato and shrimp on rolls, squeeze lemon juice over shrimp.
Makes 4 sandwiches.
Vegetable oil, for frying
1 egg
1 cup milk
1 1/2 pounds large shrimp, deveined
Salt
1/2 cup flour
1 cup cornmeal
2 tablespoons cajun seasoning
4 soft club rolls or sub rolls, split
1 large tomato, thinly sliced
8 pieces lettuce
1 lemon cut into wedges
Tartar sauce
Preheat 1-inch of oil in a deep skillet over medium to medium-high heat.
Beat egg and milk together. Pull tails off shrimp. Salt shrimp then soak in milk batter. Mix together the flour, cornmeal and cajun seasoning on the plate. Using tongs, remove a few shrimp at a time and coat in breading. Add breaded shrimp to the hot oil and fry them a couple minutes, until firm and deeply golden all over.
Spread tartar sauce on rolls. Put lettuce, tomato and shrimp on rolls, squeeze lemon juice over shrimp.
Makes 4 sandwiches.
Recipe adapted from Rachael Ray.
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