Yummy Fried Shrimp Po-Boy

Ready in 20 minutes

Ingredients

Shrimp Deveined and peeled

Louisiana Fish and Shrimp Fry Lemon Flavor

2-3 Eggs

Cajun Seasonings (Tony Chacheries or other)

Garlic and Onion powder

French Bread

Shredded Lettuce

Tomatoes

Pickles and onions optional

Remoulade Sauce (Recipe listed on site)

Oil for frying

Directions

Prep the lettuce and tomatoes by cutting them and setting them to the side.

Cut your French bread into sub sizes(6 inches) and slice down the middle and set to the side.

Heat skillet with oil about ⅓ full and turn the burner on medium-high heat.

Mix eggs in the bowl with cajun seasonings, garlic,

and onion powder.

Season the cleaned and peeled shrimp with cajun seasonings, garlic, and onion powder.

Dip the shrimp in the egg mixture and then into the fish and shrimp fry and then place it into the skillet.

Fry for about 4 minutes or until golden brown.

In a separate skillet toast your French bread in butter just until a light brown. This only should take a few seconds.

Now, all there is left to do is layer your Po-Boy with all this goodness! Shrimp, lettuce, tomatoes, pickles, and remoulade sauce.

Ca C’est Bon!!! (That’s Good!)

Lagniappe (Something Extra)

The Po-Boy originated in Louisiana. It was invented by the Martin brothers, Benny and Clovis to feed striking streetcar drivers in New Orleans in 1929.

Po-Boys can be made with Fried Oysters, Shrimp, soft shell crabs, fish, andouille sausage, pulled beef or pork with gravy, etc.

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