Shrimp Po’Boys Recipe

Servings: 4 Sandwiches
Prep time: 20 minutes
Total time: 25 minutes

Ingredients

for the po’boys:
1.14 pounds|493 grams rock shrimp
4 cups|946 ml vegetable oil
¼ cup unsalted butter, softened
4 soft white rolls (5-6 inches long)

for the spicy mayo:
1 ½ cups mayonnaise
½ cup|120 ml Sriracha
3 tablespoons lime juice
½ tablespoon kosher salt
½ tablespoon freshly ground black pepper

for the tempura:
2 ¼ cups all purpose flour
¼ cup baking powder
¼ cup cornstarch

for garnish: (keep all garnishes cold)
1 cup celery, thinly sliced
¼ cup red onions, thinly sliced
2 cups iceberg lettuce, sliced

Directions

1. First, make the spicy mayo by combining all the ingredients in a bowl. Set aside.
2. Next, make the tempera batter by combining all ingredients in a bowl. Add water to make a loose batter. Set aside.
3. Now, make the po’boy’s. Add enough oil (half-way) to a cast-iron skill or Dutch oven and heat to 350°F degrees.
4. Add shrimp to tempura mix and fry in oil until golden brown (about 3-5 minutes). While shrimp is frying, slice bread rolls in half (lengthwise). Add butter and place on a griddle to heat. Once you have a nice golden color remove and add spicy mayo to both sides.
5. Add fried shrimp to bottom bun, place desired amount of each garnish and top with top bun. ENJOY!!!

From Chef’s Night Out: Pizzanista!

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