Shrimp Po Boy
Nutrition Facts
8 Serving Per Container
Serving size ½ sandwich
| Amount Per Serving | ||
|---|---|---|
|
Calories |
480 |
|
| % Daily Value* | ||
| Total Fat 19g | 24% | |
| Saturated Fat 1g | 5% | |
| Cholesterol 115mg | 38% | |
| Sodium 1100mg | 48% | |
| Total Carbohydrate 54g | 20% | |
| Dietary Fiber 4g | 14% | |
| Sugars 5g | ||
| Includes Added Sugars 1g | 1% | |
| Protein 21g | ||
| Vitamin D | 0% | |
|---|---|---|
| Calcium | 10% | |
| Iron | 20% | |
| Potassium | 6% | |
Ingredients
- 1 cup Buttermilk
- 1 ½ lb Peeled & Deveined Shrimp, remove tails
- 1 ½ cups All Purpose Flour
- ½ cup Cornmeal
- - Oil for Frying
- 4 tsp Creole Seasoning, reserve 2 tsp
- 1/2 - 3/4 cup Cindy's Kitchen Cajun Remoulade
- 4 ea Sub Rolls
- 1 ½ cups Shredded Lettuce
- 1 Tomato, sliced
- 4 Pickle Sandwich Slices, cut into thirds
Method of Preparation
Step 1
Pour the buttermilk in a bowl.
In a separate bowl, whisk the flour, cornmeal, and seasoning.
Step 2
Dip the shrimp in the buttermilk, allowing each shrimp to be coated.
Step 3
Place in the flour mixture and toss to coat.
Step 4
Lay flat on a plate. Sprinkle shrimp with the reserved 2 tsp of seasoning.
Cover and refrigerate for 30 minutes.
Step 5
Heat 1 inch of oil to 350°F.
Working in batches, fry shrimp until golden brown on both sides. Remove from oil and place on paper towels to drain the excess oil.
Step 6
Assemble the sandwich- spread the remoulade on both sides of the roll.
The add shredded lettuce and tomato slices, pickle slices and shrimp.
Slice each sandwich in half.
