Fried Gulf Shrimp Po-boy Recipe
Served with house-cut fries. Lettuce & tomato on po-boy roll with horseradish comeback
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Ingredients
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Shrimp and Po-Boy Assembly
Horseradish Comeback Sauce
House-Cut Fries
Method
Horseradish Comeback Sauce
- 1
Prepare the Sauce
In a bowl, combine mayonnaise, ketchup, horseradish, hot sauce, lemon juice, garlic powder, and salt. Mix well until smooth. Set aside in the refrigerator to chill.
House-Cut Fries
- 2
Fried Gulf Shrimp Po-Boy Assembly
- 3
Prepare the Shrimp
In a bowl, soak the peeled and deveined shrimp in buttermilk for at least 30 minutes to tenderize.
- 4
Prepare the Breading
In a separate bowl, mix flour, cornmeal, paprika, garlic powder, onion powder, salt, and black pepper.
- 5
Bread the Shrimp
Remove shrimp from buttermilk and allow excess to drip off. Dredge each shrimp in the flour mixture until well coated.
- 6
Fry the Shrimp
In a large skillet or deep fryer, heat vegetable oil to 350°F (175°C). Fry the breaded shrimp in batches until golden brown, about 2-3 minutes per side. Remove and drain on paper towels.
- 7
Assemble the Po-Boy
Slice the po-boy rolls lengthwise without cutting all the way through. Layer shredded lettuce, fried shrimp, and tomato slices inside each roll. Drizzle generously with horseradish comeback sauce.
