Shrimp Po’ Boys
This street-food sandwich has been a workday favorite in Louisiana for generations. We wanted it at home.
Why This Recipe Works
For a crunchy coating on our shrimp, we relied on a three-step process. First, we tossed them in a dry mixture of flour, cornmeal, and Creole seasoning. Next, we dipped them in beaten eggs with a bit of the dry mixture added. Finally, we again dredged them in the flour mixture. This breading process allowed more batter to stick to the shrimp, maximizing crunchiness. We let the coated shrimp rest in the refrigerator before frying them to ensure that the batter didn’t slough off during cooking. Store-bought Creole seasoning gave the coating a subtle spicy kick. Lightly toasting the sub rolls before building our sandwiches gave them the traditional crunch of New Orleans–style French bread.
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