Fried Shrimp

Hey ya’ll! One of my best friends is a true southern belle. I’m talking straight out of Alabama. I love the ways she says ya’ll and ma’am, and she calls a shopping cart a buggy, she makes banana puddin’ (one of may favorite desserts of all time), and that she drinks sweet tea. Okay, I love everything about her. She is just down right fabulous, a true belle. Since hanging out with her I have been channeling my own southern diva and trying some of the foods I hear her talk about. Made cheesy grits with shrimp for the first time ever the other day. Those things are dangerous by the way!

Well awhile back my friend and I were at some food trucks for lunch and she ordered a fried catfish po’ boy sandwich. It looked amazing! Po’ boy sandwiches are essentially a sub sandwich loaded up with some sort of fried fish. I knew as soon as I saw this sandwich that I wanted to try and whip up some of my own po’ boys at home for dinner. I am a huge shrimp fan so I opted to make shrimp po’ boys and well I declare, they were amazing! The crispy shrimp are just awesome, and make sure you don’t skip the remoulade sauce. The sauce is what makes these over the top delicious. I hope you and the fam enjoy these loaded sandwiches as much as we did!

INGREDIENTS FOR SHRIMP
3 tsp salt
3 tsp paprika
1 tsp cayenne
1 tsp pepper
1/2 tsp garlic powder
1/2 tsp onion powder
2 cup panko bread crumbs
3 eggs
1 1/2 lbs medium shrimp, peeled and deveined
vegetable oil for frying

INGREDIENTS FOR REMOULADE
1/2 cup mayonnaise
2 Tbs. dill pickle relish
1/2 tsp. paprika
1 tsp. pickle juice
1/8 tsp. Tabasco Sauce
1 clove garlic, minced

ADDITIONAL INGREDIENTS
4 sandwich rolls
2 tomatoes sliced
green lettuce, shredded
red onion, sliced

STEPS

Combine all remoulade ingredients in a small bowl and chill until ready to serve.
Combine the salt, cayenne, pepper, garlic powder, onion powder, and panko in a shallow dish.
Whisk the eggs in a small bowl.
Dip the shrimp in the egg wash and then dredge in the seasoned panko mixture.
Fill a large skillet halfway up with oil and heat over medium-high heat.
Fry the shrimp in batches until they are a nice golden brown, about 3-4 minutes, and transfer to a paper towel lined plate. (Note: If they are turning dark too quickly remove the skillet from the burner and turn down the heat.)
Once all the shrimp are done fill each roll with lettuce, tomatoes, and red onion.
Place the shrimp in that bad dog and drizzle with the remoulade sauce.
Dig in!