Southern Fried Shrimp Po' Boy

• Seafood

  • 2 lbs Shrimp, medium to large size

• Produce

  • 1/2 tsp Chipotle
  • 1/2 tsp Garlic powder
  • 1 Lettuce
  • 1 tsp Onion powder

• Condiments

  • 1 Mayo

• Baking & Spices

  • 1 cup Flour
  • 1/2 tsp Sea salt, fine
  • 1/2 tsp White pepper

• Oils & Vinegars

  • 1 Canola oil

• Bread & Baked Goods

  • 1 French baguette

• Dairy

  • 1/2 cup Milk

Found on rockrecipes.com

Description

Directions

• Soak the shrimp in the milk for a few minutes while you prepare the flour dredge.
• Heat the canola oil to 375 degrees F in a deep fryer or use about a 1/2 inch of oil in the bottom of a cast iron skillet. If using a skillet, I still use a thermometer to gauge the temperature of the oil. If the oil is not hot enough anything fried tends to soak up more oil.
• Mix the flour and all of the ingredients for the dredge together.
• Drain the milk off of the shrimp and discard it.
• Toss the shrimp in the flour and spice dredge. Let the shrimp sit in the flour for several minutes, then toss them again before frying the shrimp in the hot oil.
• These will fry very quickly, so dont walk away. Once they are a light golden brown (about 3 minutes) take them out of the oil immediately an drain on a paper towel lined baking sheet. If making several batches, hold the cookie sheet in a 150 degree oven while you cook the other shrimp.
• Serve the fried shrimp immediately on the baguette, that has been spread with mayo (or tartar sauce).