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!
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
Spicy Homemade Tartar Sauce
dill pickles. finely chopped
green onions, finely chopped
fresh squeezed lemon juice
whole grain mustard
fresh dill, chopped or 1/3 teaspoon dried dill
fresh tarragon, chopped or 1/3 teaspoon dried tarragon
Sriracha or Tabasco (or 1/2 teaspoon for less spice)
each sea salt and freshly ground black pepper
1 1/2 pounds
large shrimp (16/20 count), peeled and deveined
1 1/4 cups
granulated garlic powder
granulated onion powder
sea, Kosher or other salt
freshly ground black pepper
Peanut or vegetable oil for frying
crusty French or Italian rolls
finely shredded iceberg lettuce
firm, red, ripe tomatoes, sliced and splashed with a bit of Tabasco and a sprinkling of sea salt
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.
Heat at least 1/4-inch oil in a large skillet or preheat deep fryer or oil in wok to approximately 360°F.
In a bowl, whisk flour, cornmeal, garlic powder, onion powder, salt, pepper and cayenne. In another small bowl, whisk together eggs and milk.
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.
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.