Shrimp Po’Boys


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For crisp, beautifully golden shrimp, double dredge in a cornmeal mixture and give the coated shrimp a short rest in the fridge before cooking. Don’t sleep on the creamy, relish-spiked remoulade either. Slathered on pillowy rolls, it takes these stunning sandos over the top.

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Yields:
4 serving(s)

Total Time:
35 mins

Cal/Serv:
660

  • 1/2 c.

    cornmeal

  • 1/2 c.

    all-purpose flour

  • 1 3/4 tsp.

    no-salt Cajun seasoning (see Note), divided

  • Kosher salt 

  • 2

    large eggs

  • 5 tbsp.

    sour cream, divided

  • 1 lb.

    peeled and deveined extra-large shrimp, tails removed

  • 3 tbsp.

    mayonnaise 

  • 1 tbsp.

    sweet pickle relish

  • 1 tsp.

    spicy brown mustard

  • 4 tbsp.

    olive oil, divided 

  • 4

    soft hero rolls, warmed and split

  • 7 oz.

    romaine hearts, sliced 

  • 2

    tomatoes, sliced 

Double-Dip: Dredging shrimp in the cornmeal mixture twice ensures an extra-crispy coating with twice the flavor and crunch.
NUTRITIONAL INFORMATION (per serving): About 660 calories, 27 g fat (6 g saturated), 289 mg cholesterol, 542 mg sodium, 54 g carbohydrate, 5 g fiber, 8 g sugar (0 g added sugar), 38 g protein

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Tina (she/her) is the food producer of the Hearst Lifestyle Group.  She comes to Hearst with 10 years experience in the world of food styling for editorial, digital and television platforms. When she’s not cooking in her tiny Brooklyn kitchen, she can be found enjoying a beer at a local brewery, hiking in a national park or enjoying an afternoon at the beach. 



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