Author Notes
Crazily crunchy, wham-bam spiced, fried shrimp, tucked into a crusty-outside-soft-inside French roll with shredded iceberg, heat-jolted slices of fresh tomato and a generous slathering of homemade tartar sauce with a devil of a fever. Oh baby!
—TheLastWonton
Test Kitchen Notes
This is a taste of New Orleans! After purchasing some wild American shrimp and stumbling upon this recipe, I knew I had to try it. Everything about this sandwich was delicious and the Tabasco-kissed tomatoes put it over the top. The spicy tartar sauce made a great foil for the crunchy shrimp. Thanks to TheLastWonton for submitting this gem! One tester note: this is sandwich is messy, in the best of ways. Feel free to experiment with soft rolls instead of crusty French ones. —jstew52
Ingredients
- Spicy Homemade Tartar Sauce
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1 cup
mayonnaise
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5 tablespoons
dill pickles. finely chopped
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3
green onions, finely chopped
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3 tablespoons
fresh squeezed lemon juice
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2 tablespoons
whole grain mustard
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1 teaspoon
fresh dill, chopped or 1/3 teaspoon dried dill
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1 teaspoon
fresh tarragon, chopped or 1/3 teaspoon dried tarragon
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1 teaspoon
Worcestershire sauce
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1 teaspoon
Sriracha or Tabasco (or 1/2 teaspoon for less spice)
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1/2 teaspoon
each sea salt and freshly ground black pepper
- Po' Boys
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1 1/2 pounds
large shrimp (16/20 count), peeled and deveined
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1 1/4 cups
flour
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1 cup
yellow cornmeal
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1 tablespoon
granulated garlic powder
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1 tablespoon
granulated onion powder
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1 teaspoon
sea, Kosher or other salt
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1 teaspoon
freshly ground black pepper
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3/4 teaspoon
cayenne
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2
eggs
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4 tablespoons
milk
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Peanut or vegetable oil for frying
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4
crusty French or Italian rolls
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Butter
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3 cups
finely shredded iceberg lettuce
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2
firm, red, ripe tomatoes, sliced and splashed with a bit of Tabasco and a sprinkling of sea salt
Directions
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For tartar sauce: Blend all ingredients together in a bowl. Cover and refrigerate at least 2 hours, (but it's better for 4), so all the flavors have a chance to get to know one another, to seduce one another, to fall crazy in love.
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Heat at least 1/4-inch oil in a large skillet or preheat deep fryer or oil in wok to approximately 360°F.
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In a bowl, whisk flour, cornmeal, garlic powder, onion powder, salt, pepper and cayenne. In another small bowl, whisk together eggs and milk.
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Working with a few at a time, dredge the shrimp in the seasoned flour, then into the egg wash, then back into the seasoned flour, coating the shrimp completely. Fry the shrimp in batches until golden and crispy, about 2-4 minutes. Remove from oil and drain on paper towels.
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Slice the French loaves or rolls in half and butter both cut sides. I quickly grilled my rolls in a non-stick skillet, but this extra step is optional. Slather both cut sides of bread or rolls with tartar sauce. Divide the shrimp evenly between the 4 sandwiches and top with the tomato slices and shredded lettuce. Press the sandwich together a bit and serve your 'c'est magnifique' shrimp po' boys with icy cold beer, Tabasco and a side of Zydeco, cher.
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