It counts!

By 300 Sandwiches

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shrimppomineLOI’m a woman of my word. As promised, I remade the shrimp po’ boy all by myself.

So easy, actually. This time I added cornflake and panko crumbs to my flour mixture, along with Old Bay seasoning and paprika. I also made a mayonnaise with Old Bay cayenne and black pepper, then spread that on the buns. E gav eme the stamp of approval by finishing both of his portions.

Now, the asterisk will come off of the #220. It’s official. 80 more sandwiches to go.

In case you missed yesterday’s recipe, I’m reprinting another one below with my tweaks added in.

1 pound shrimp, peeled and deveined
4 rolls or sandwich-sized baguette portions
1/3 cups flour
1/3 cup cornflake crumbs
1/3 cup panko crumbs
1 tablespoon black pepper
1 teaspoon Old Bay Seasoning
1/2 teaspoon cayenne
1/2 teaspoon smoked paprika
3 cups vegetable oil
2 cups iceberg lettuce, shredded
hot sauce, to taste
Mayonnaise mixture:
1/4 cup mayo
1/4 teaspoon Old Bay seasoning
1/4 teaspoon cayenne
1/4 teaspoon black pepper

Cut shrimp in half, and trim tails. Mix flour, panko and cornflake crumbs, black pepper, Old Bay, cayenne and smoked paprika in a bowl, then pour into a large freezer bag. Add shrimp to bag and shake well.

Heat vegetable oil, enough so there’s a 2-inch depth of oil, in large skillet. Fry shrimp in oil until brown and crispy, turning once if needed, about 2 minutes. Remove from heat and let drain on paper towel-lined plate.

Toast buns. Add all of mayonnaise mixture into small bowl and combine. Spread mayonnaise mixture on inside of buns, Line each bun with iceberg lettuce, then stuff shrimp inside. Sprinkle with salt and pepper, and a bit of tabasco sauce, and serve. Makes 4 to 6 po’ boys.

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