There’s something really nice about the texture of a Po Boy, especially when you use fresh shrimp. It’s kind of like savory gushers, only deep fried and worse for you. This is also a modified recipe from Classic Creole, we replaced the mayo with garlic aioli because frankly its better and toyed with proportions a bit.
Shrimp Po Boys
1 lb fresh shrimp, shelled and deveined (about 6 per person)
1/2 cup whole milk
1 cup cornmeal
1 cup flour
1 cup vegetable or canola oil
French bread loaf, preferably soft
4 Romaine lettuce leaves
1/2 cup garlic aioli
1 tomato, sliced
Sliced dill pickles
1. Combine the lightly beat the egg and whole milk in a bowl big enough for shrimp dipping.
2. Combine the cornmeal and flour in another shrimp dipping bowl.
3. Heat the oil in a large (preferably cast iron) skillet over medium heat.
4. Dip the shrimp in the egg mix and then the flour mix, making sure to shake off any excess flour mix.
5. Place the shrimp in the hot oil and cook for roughly 2 minutes a side until golden brown. Avoid overcrowding the pan, you will definitely have to work in batches unless you have a massive cast iron skillet.
6. Drain the shrimp on some paper towels while you make the sandwiches.
7. Slice the french bread lengthwise and to appropriate sandwich length.
8. Spread some garlic aioli on each side and add lettuce, tomato, dill and shrimp to your liking.
9. Eat it all up, you can throw some fresh squeezed lemon or hot sauce on there too.