Shrimp Po'Boys

Total Time:
25 min
Prep:
15 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Vegetable or peanut oil, for frying
  • 1 large egg
  • 1 cup milk, eyeball it
  • 1 1/2 pounds large shrimp, deveined
  • Salt
  • 1/2 cup flour
  • 1 cup cornmeal or bread crumbs
  • 2 tablespoons seafood seasoning a couple of palm fulls (recommended: Old Bay)
  • 4 soft club rolls or sub rolls, split
  • 1 beefsteak tomato, thinly sliced
  • 8 pieces Bibb or butter lettuce
  • 1 lemon cut into wedges
  • 1/4 cup sweet pickle relish
  • 1/2 cup spicy, grainy mustard
  • Few drops hot sauce
Directions

Preheat 1-inch of oil in a deep skillet over medium to medium-high heat.

Beat egg and milk together. Pull tails off shrimp. Salt shrimp then soak in milk batter. Before you begin breading the shrimp, cover a plate with plastic wrap for easy clean up then mix together the flour, cornmeal or bread crumbs and seafood seasoning on the plate. Using tongs, remove a few shrimp at a time and coat in breading. Add breaded shrimp to the hot oil and fry them 5 to 6 minutes or until firm and deeply golden all over.

Pile lettuce and tomato on rolls and top with shrimp, douse the shrimp with a little lemon juice. Mix relish, mustard and hot sauce and dot the roll tops with spoonfuls of the sauce before setting into place.


CATEGORIES:
View All

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    32 Reviews
    4 32
    0/1000 characters
    Your Rating:
    (Required)
    Sort by: 
    Quick, easy and delicous. The perfect meal for a Lenten Friday meal or anytime for that matter. Will definitely make again.
    Was looking for a receipe for shrimp po boy and when I searched saw Mrs. Ray's. Fantastic! Cruchy and succulent shrimp. My three year old grandchild enjoyed it as it was not over the top spicy. Paired it with mushroom fried using the same technique. Thankyou.
    I substituted the cornmeal for Panko and it was so amazing!!! I also made my own ranch sauce to drizzle over the top. I paired it with some broiled red potatoes. It was great and hubby loved it. Job done.
    i was only cooking for myself (and future lunches) so I scaled down the recipe a bit, and used a french loaf from Pillsbury i had in my fridge. I also didn't have any cool seasonings like the seafood, or Cajun, so i used a Jamaican jerk. (i'm not too big on super spicy foods anyway). May not be Rachel Ray's way, but boy howdy it is delicious! i had too keep reminding myself that the shrimp was for the sandwich! will definitely make this when the husband comes back!
    This recipe was delicious! I just wanted to say that I love when people give recipes poor reviews when they didn't bother to follow the recipe to begin with. I see this all the time and it's very annoying. Blame yourself for your poor results!
    My 11 year old daughter put this recipe together - it was absolutely delicious. We used a loaf of french bread, cut in half length wise and filled it like a sub-sandwich.
     
    We also made dipping sauce for on the side - my son like to dip his sandwiches. The sauce we made for this was italian dressing, teriaki marinade, and honey dijon mustard - my daughter made it to her taste. A fun recipe to make!
    I was leary about cooking shrimps for 5-6 mins. But this recipe the sauce and everything was great. This was my first time trying this usually buy the sandwich, but know that I know that I can make it at home for cheap I will be doing it more often!!! Family also enjoyed it. On to the next recipe :-)
    I made this as a quick lunch item, and it was quite good and very easy to make. I used Emeril's Essence rather than Old Bay- slighty sacreligious; it was delicious! I think that brings the flavor up a notch. I used fresh breadcrumbs and the breading was absolutely perfect. I'll definitely make this for the family.
    If your looking for a good poboy this is it!
    The shrimp needed more breading. I used cornmeal and not bread crumbs and it didn't stick very well when we fried it.
    This recipe is wonderful! I highly recommend it. My husband and I make it a couple times a month. Living in Ohio we found it near impossible to find a good poboy now we make our own.
    This is crazy good. You can eat it as a sandwich, or just eat the shrimp plain. It was a hit with my family!
    Very simple recipe and tastes great! I used cornmeal and cajun seasoning rather than old bay. FANTASTIC!
    Soooooo good! Thanks for another great recipe, Rachael!
    I liked the sandwiches pretty well but I didn't think the shrimps had too much taste after being fried. I did forget to salt it before starting, so that might have helped. I did not have grainy mustard so I used Dijon mustard instead and ommitted the hot sauce, but the spread turned out great anyway. Overall is a good recipe to serve when you want something informal and don't have much time to cook.
    Yummmm is all I can say!
    This was so easy to make and it came out great. We replaced regular bread crumbs with Zesty bread crumbs.
    I didn't fix the whole recipe - just the shrimp. They were as good as any I've ever had in any restaurant! I bought the 16 - 20 size, peeled & de-veined myself, and then followed the recipe. EXCEPTIONAL!
    They are wonderful as the main dish or in a sandwich. I used a spicy mix of mayo, texas pete, ranch and black pepper for the bread. First toasted some mountain bread with butter to give it a crunch. My family loved them.
    I was a little skeptical that this recipe could satisfy my craving for cajun food, since I used to live in New Orleans and know what an authentic po'boy tastes like. Both me and my boyfriend were very happy with the results, however! I made a few small changes: I used romaine lettuce, which I seasoned and mixed with mayo and vinegar to make that tangy white sauce po'boys are dripping with. I also used good crusty french bread instead of rolls. This is a fantastic recipe!
    just wish there was another way to cook the shrimp.
    This one was just okay for us. Will try it with bread crumbs instead of cornmeal next time and add more seasoning.
    Light & delicious fried shrimp, except I'm from Louisiana, and we use Tony Chachere's or Benoit's seasoning instead of Old Bay. No relish, but the squeeze of lemon and dressed (as we say in Louisiana) with lettuce, tomato & dill pickle slices - yummo!
    I substituted chicken for shrimp & my kids can't get enough of this recipe. I made extra last time & froze it for a healthy chicken nugget meal.
    This was fun to make, beautiful to display and tasted fantastic. Quick to make and looks like I worked for hours!
    I enjoyed this recipe so much. I decided to bread mushrooms, okra and zucchini and use this as appetizers along with adding it to my po-boy.
    I have prepared these twice since seeing the show and have gotten rave reviews both times. We loved the Po'Boys we had in New Orleans - - these are very similar.
    this is great for shrimp lovers
    didn't taste that good and no one had a big enough mouth to get around that huge sandwich!
    This was one of the best recipes I have found! I had a lot of people over for dinner when I made these and one person said it was the best sandwich/sub they had had in a long time.
    Flag as inappropriate

    Thank you! your flag was submitted.

    More Recipes and Ideas

    Not what you're looking for? Try:

    Shrimp Po'Boys with Angry Mayonnaise

    Recipe courtesy of Michael Chiarello