Makes two 12-inch long po’boys or four 6 inch long po’boys
YouTube instructional video is at the bottom.
What you’ll need
2 or 3 pounds medium-sized Louisiana shrimp
Yellow cornmeal
All-purpose flour
Large eggs (Room temp)
Vegetable or canola oil
Salted butter
1 medium-sized lemon
Romaine lettuce
Tomato
Bread and butter pickle slices
Blue plate mayonnaise
Ketchup
Seasonings
Salt
Black pepper
Tony Chachere’s creole seasoning
Chef Paul’s seafood magic
Granulated onion
Granulated garlic
Cayenne pepper
Tools
4-quart pot or deep fryer
Cooling rack
Mesh straining spoon
Pastry brush
Preparation of ingredients
Shrimp
Step 1- Remove the shrimp heads and peel the shell off of shrimp tails. Place the shrimp heads and shells into one bowl and place the shrimp tails into a separate bowl.
Step 2- To devein the shrimp, Cut out the back of each shrimp tail using a serrated knife and remove the contents of the shrimp’s digestive tract out of each shrimp tail. Rinse the shrimp tails off with cold water and add the shrimp into a medium-sized bowl and place into fridge.
Lettuce, tomato, lemon
Step 3- Rinse off 1 bunch romaine lettuce, 1 tomato and 1 lemon off with cold water. Cut the lettuce going down the length in 4 different areas. From there cut the lettuce horizontally. Add the chopped lettuce into a medium-sized bowl covered with a lid and place into the fridge.
Step 4- Slice the tomato into thin slices using a knife. Add the tomato slice into a small container or bowl and place into fridge.
Step 5- Cut 1 medium-sized lemon in half.
Marinating the shrimp tails
Step 6- Add 1/4 teaspoon Tony Chachere’s creole seasoning, 1/2 teaspoon chef Paul’s seafood magic, 1/4 teaspoon granulated onion, 1/4 teaspoon granulated garlic, 1/4 teaspoon granulated garlic, 1/4 teaspoon cayenne pepper, and squeeze half of a lemon onto the bowl with the shrimp tails. Too to coat the seasonings and the lemon juice onto the shrimp tails with your hands. Cover the bowl with a lid and place into fridge.
Seasoned egg batter
Step 7- Add 4 large eggs (Room temp), 1/4 teaspoon Tony Chachere’s creole seasoning, 1/4 teaspoon chef Paul’s seafood magic, 1/4 teaspoon granulated onion, 1/4 teaspoon granulated garlic, 1/4 teaspoon cayenne pepper and squeeze half of a lemon into a medium-sized bowl. Stir all ingredients with a whisk until combined and set aside.
Seasoned cornmeal and all-purpose flour batter
Step 8- Add 1 and 1/2 cups yellow cornmeal, 1 and 1/2 cups all-purpose flour, 2 teaspoons salt, 1/4 teaspoon black pepper, 2 or 3 teaspoons Tony Chachere’s creole seasoning, 2 teaspoons chef Paul’s seafood magic, 2 or 3 teaspoons granulated onion, 2 or 3 teaspoons granulated garlic, and 1 teaspoon cayenne pepper into a large tubberware with a lid. Stir all ingredients together and set aside.
Heating the oil
If using a 4 quart pot, preheat fire to medium heat. If you are using a deep fryer, set it to 375 degrees F.
Step 9- Add 48 fl ounces of vegetable or canola oil into a medium sized 4-quart pot. If you are using a deep fryer add the amount of vegetable or canola oil according to the instructional manual to determine how much oil to add into your deep fryer. Let the oil get hot until the oil reaches a temperature of 375 degrees F.
Note- Make sure you have a cooling rack with an 11 by 17-inch baking pan underneath it ready before frying your shrimp.
Breading and frying the shrimp
Step 10- Add the shrimp tails in medium sized amounts into the seasoned egg batter. Move the shrimp around to coat them. Transfer the shrimp into the seasoned cornmeal and all-purpose flour batter. Cover the tubberware with a lid and shake the container to coat the shrimp tails.
Important note- Frying times vary depending on the temperature and size of the shrimp tails, the temperature of the oil and the heat setting on your stove or deep fryer.
Step 11- Remove the shrimp tails out of the seasoned cornmeal and all-purpose flour batter and shake the shrimp tails slightly. Add them into a hot oil and let the shrimp tails fry for 2 to 3 minutes.
Step 12- Remove the shrimp tails from out of the hot oil and transfer them onto a cooling rack with an 11 by 17- inch baking pan underneath it. Let the shrimp tails cool for 5 to 10 minutes.
French bread
Set oven broiler to high.
Step 13- Cut a 12-inch long section from the French bread. Turn the bread onto it’s side and cut into the side of the French bread with a serrated knife without letting the blade cutting out the opposite side of the bread.
Step 14- Open the bread up and place it into an 11 by 17-inch baking pan. Melt 2 ro 3 tablespoons salted into a small frying pan. Generously brush the butter onto the insides of the French bread.
Step 15- Place into the broiler part of your oven and let it sit for 15 to 20 seconds. Remove the French bread from the oven and let it cool completely. Once the French bread cools completely, you can place it into a large clear plastic bag with the ends tied. This will prevent the bread from going stale.
Assembling the poboy
Step 16- Generously spread mayonnaise and ketchup onto top portion of the French bread. Add your chopped romain lettuce, tomato slices, sliced pickles and fried shrimp tails onto the top portion of the French bread. Careful not to add too many shrimp onto the sandwich as you won’t be able to close the sandwich once assembled. Once done carefully close the sandwich by bringing the top and bottom portions of the French bread toward each other. You can cut the poboy in half and that way you’ll have two 6-inch long sandwiches or four 6-inch long sandwiches if you made two 12-inch long sandwiches. Once done the poboy’s are ready to be served.
YouTube instructional video
