Shrimp Po’ Boy Sandwiches

Shrimp Po' Boy Sandwiches

The light coating allows you to see the shrimp through the crust. You can substitute shucked oysters for this recipe.

Six Inch Submarine Sandwich Rolls

A Pound Of Shrimp Shelled And Deveined

Low Fat Buttermilk

Frank’s Louisiana Hot Sauce (As Much as You Like)

3/4 Cup Of All Purpose Flour

3/4 Cup Of Yellow Corn Meal

1/3 Cup Of Vegetable Oil

3/4 Teaspoon Of Sea Salt

1/2 Teaspoon Of Red Cayenne Pepper

Shredded Lettuce

Sliced Tomatoes

Tartar Sauce (See My Recipe For Tartar Sauce Posted 3/30/11)

Placed the cleaned and shelled shrimp in a bowl. Add enough buttermilk to just cover the shrimp. Add as much hot sauce as you like. Refrigerate this shrimp for at least four hours.

Mix the corn meal, the flour, the sea salt, and the red cayenne pepper in a bowl. Dredge the shrimp in the flour and corn meal mixture. Remove any excess coating by placing the shrimp in a strainer and shaking it.

Heat the vegetable oil on medium high heat in a 12-14 inch non-stick skillet for four minutes. Saute the shrimp in the oil for about two minutes on each side or until the shrimp are pink and the crust is golden brown. Drain the shrimp on a sheet pan lined with parchment paper.

Spread tartar sauce on both sides of the submarine roll. Add the cooked shrimp to the bottom part of the roll. Top the shrimp with tomato slices and lettuce. Close the sandwich and serve.

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