Shrimp Po-Boy Sandwich

Add this classic New Orleans' sandwich to your next game night menu and let the good reviews roll!


20 medium to large shrimp, peeled, deveined and tail removed
1 cup flour
1 tbsp. Cajun seasoning, or to taste
Salt and freshly ground pepper, to taste
3 eggs, beaten
2 cups cornmeal
2 cups panko bread crumbs, or substitute regular bread crumbs
Peanut oil, for frying
4 sub buns (soft-style)
Mayonnaise, for sandwich
Lettuce leaves, for sandwich
Tomato slices, for sandwich
Pickle slices, for sandwich
Hot sauce, for serving (optional)
Lemon wedges, for serving (optional)


Set up breading station for shrimp. In first dish, combine flour, Cajun seasoning, and salt and pepper. In the second dish, add beaten eggs. In the last dish, combine cornmeal and panko bread crumbs. Set aside.

Add oil to deep fryer or pour enough oil to come 2 to 3-inches oil up sides of deep saucepan. Heat oil to 350 degrees F. over medium heat.

Dredge shrimp first in seasoned flour, then eggs and lastly, in the bread crumb mixture. Carefully add to the hot oil, in batches, turning once. Fry shrimp until just cooked through and coating is golden brown, about 3 minutes. Transfer to paper towels to remove excess oil.

Slice sub buns in half. Assemble sandwiches with shrimp, mayonnaise, lettuce, tomato, and pickles. Serve with hot sauce and lemon wedges.

Yield: 4 servings.