Shrimp Po' Boy Sandwiches

Published 03/10 2014 02:39PM

Updated 04/15 2014 02:24PM



40 medium raw shrimp, cleaned and deveined, tails removed

3 eggs

1/4 cup milk

1 cup flour

3 cups panko bread crumbs

2 TBS Old Bay seasoning

1 TBS Creole seasoning

10 large hot dog buns, cut in half

3 roma tomatoes, sliced thin

2 avocados, pitted and sliced thin

1 bag shredded iceberg lettuce

1 cup mayonnaise

1/4 cup ketchup

1 TBS pickle relish

1 tsp capers, chopped

2 tsp lime juice

1/4 tsp cinnamon

1/4 tsp cayenne pepper

1/4 tsp Creole seasoning

1/4 tsp Old Bay seasoning (optional for sauce)

1/4 tsp smoke paprika

salt & pepper to taste

vegetable oil

Heat 1 inch of oil in a large pot or dutch oven until it reaches 360°. Beat eggs and milk together in one bowl, and in another bowl whisk the panko with 2 TBS Old Bay seasoning and Creole seasoning. Toss shrimp in flour, shake off the excess. Dip the shrimp in the egg mixture, then dredge through the panko mixture. Carefully fry shrimp in batches until golden brown. Drain on paper towels.

In a bowl, whisk together the mayonnaise, ketchup, relish, capers, lime juice, cinnamon, cayenne, Creole seasoning and smoked paprika. (Additional Old Bay seasoning is optional,)

Place a small handful of shredded lettuce on the bottom half of the bun. Place one or two slices of tomato and avocado on the bun. Top with 4 shrimp. Spread the top of the bun with sauce and secure the sandwich with a skewer or toothpick.

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