American Kitchen Classic Shrimp Po Boy Recipes

SHRIMP PO'BOY

Steps:

• Make the shrimp: Whisk the flour, cornmeal, Cajun seasoning, 1 tablespoon salt and 1 teaspoon pepper in a medium bowl. Stir together the milk and hot sauce in a large bowl; add the shrimp. Working in batches, remove the shrimp from the milk mixture, letting the excess drip off, and add to the bowl with the flour mixture; toss to coat. Transfer to a plate and refrigerate 15 minutes to let the coating set.
• Meanwhile, make the rémoulade: Combine the mayonnaise, pickles, shallot and hot sauce in a small bowl; season with salt and pepper.
• Fry the shrimp: Line a baking sheet with paper towels. Preheat the oven to 350˚ F. Heat 2 inches of vegetable oil in a large heavy pot over medium heat until a deep-fry thermometer registers 360˚ F. Working in batches, fry the shrimp until golden brown and crisp, 2 to 3 minutes. Remove to the prepared baking sheet with a slotted spoon; season with salt. Adjust the heat as needed between batches.
• Meanwhile, put the rolls on a baking sheet and bake until toasted, about 5 minutes. Spread the rémoulade on the cut sides and fill with lettuce, the shrimp and tomatoes. Serve with more hot sauce.

AMERICAN KITCHEN CLASSIC SHRIMP PO' BOY

Steps:

• Combine remoulade sauce and chill.
• Combine butter and garlic; brush on rolls and toast in the oven until lightly browned.
• Heat oil to 360 degrees F in deep fryer or heavy 2-quart saucepan. Mix flour and Creole seasoning.
• Bread shrimp by dipping first into flour mixture, then into egg mixture; roll in panko. In batches, fry shrimp in hot oil until golden brown.
• Spread remoulade sauce on rolls; top with shrimp and lettuce.