Shrimp Po’ Boy Sandwiches


For shrimp, before coating:
20 med-large shrimp, peeled, deveined
1 egg, beaten
1 TBSP Tabasco
1 TBSP yellow mustard
3 teaspoons Slap Ya Mama or
other Cajun seasoning
2 tsp. black pepper

For the Po’ Boy Batter:
1 cup rice flour
1 cup flour
2 teaspoons creole seasoning
1 teaspoon black pepper

For the Cajun Sauce:
1 cup mayonnaise
3 tablespoons Tabasco or Frank’s hot sauce
1 tablespoon Tamari sauce or soy sauce
1 teaspoon black pepper

Plus you will need:
Canola Oil for frying shrimp
4 Amoroso torpedo rolls (or your favorite hoagie/sub roll)
shredded lettuce
chopped tomatoes


Preheat oil over med-high heat.
Clean, devein and remove tails from shrimp.
Mix egg, hot sauce and mustard together.
Place shrimp in a large bowl, coat with egg mixture and set aside.

Mix all dry ingredients together in a food storage bag, shake well.
Dip shrimp in the flour mixture, coat well, and place into hot oil, making sure not to overcrowd in the pan. Cook shrimp for 2 minutes or until golden brown.
Drain on brown paper bag or paper towels.

Prepare the Cajun Sauce:
Mix all ingredients together. Chill until ready to use.

To Assemble Po’ Boy:
Slather insides of the hoagie/sub rolls with Cajun sauce, next fill with shredded lettuce, then chopped tomatoes, then shrimp pouring over the top of the sandwich.

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