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Fried-Shrimp Po-Boy




Source of Recipe


msnbc


List of Ingredients




4 (6-inch) deli-style or hoagie rolls, split lengthwise
Garlic-Butter Spread (see recipe below)
20 ounces raw rock shrimp or small shrimp, peeled and de-veined
¼ cup hot sauce
Seasoned flour
2 cups shredded lettuce
1 tomato, thinly sliced
Vegetable oil for frying
Honey-Jalapeno Dressing (see recipe below)



Recipe



Spread the cut side of each roll with the Garlic-Butter Spread. Heat a large nonstick sauté pan over medium heat. Toast the buttered side of each roll for 2 minutes; flip over and toast the outside for 1 minute. Set aside.

Heat 2 ½ inches of vegetable oil to 350F in a heavy 4-quart saucepan. Place the shrimp in a medium-sized bowl, pour in the hot pepper sauce, and let marinate for 5 minutes. Coat the shrimp with the flour, shaking off any excess. Stirring to keep the shrimp moving in the oil, fry until golden brown, about 2 minutes per batch. Drain on paper towels. Sprinkle with salt if desired. Keep warm in a 200F oven until all shrimp are fried.

To serve, place lettuce and tomato on the toasted rolls. Divide the shrimp equally among the rolls and serve with the half the dressing.

Honey-Jalapeno Dressing

2/3 cup mayonnaise
½ cup heavy whipping cream
1/3 cup thinly sliced green onion, white and green parts
1 ½ teaspoons seeded and minced jalapenos
4 teaspoons honey
¼ teaspoon Worcestershire sauce
¼ teaspoon hot pepper sauce
1/8 teaspoon freshly ground black pepper
1/8 teaspoon ground white pepper
1/8 teaspoon ground cayenne pepper


To prepare the dressing, whisk the mayonnaise and cream together in a medium-sized bowl. Add the remaining ingredients. Cover and refrigerate until ready to serve.