Shrimp Po’ Boys

Name: Shrimp Po’ Boys
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8 servings
Ingredients: 1/2 cup mayonnaise; 1/2 cup finely chopped onion; 1/2 cup chopped dill pickles; 1-1/3 cups all-purpose flour; 1 teaspoon salt; 4 eggs, separated; 1-1/3 cups 2% milk; 2 tablespoons canola oil; 8 French sandwich rolls, split; Additional oil for deep-fat frying; 2 pounds uncooked large shrimp, peeled and deveined; Cayenne pepper to taste; 4 cups shredded lettuce; 16 tomato slices

Total Time Prep: 30 min. Cook: 15 min.

Yield 8 servings

Test Kitchen Approved

You don’t have to feel poor after you pay in for your taxes. These sandwiches will star on the table and add a Louisiana flair. You can adjust the cayenne pepper to suit your tastes.—Betty Jean Jordan, Monticello, Georgia

Ingredients

1/2 cup mayonnaise
1/2 cup finely chopped onion
1/2 cup chopped dill pickles
1-1/3 cups all-purpose flour
1 teaspoon salt
4 eggs, separated
1-1/3 cups 2% milk
2 tablespoons canola oil
8 French sandwich rolls, split
Additional oil for deep-fat frying
2 pounds uncooked large shrimp, peeled and deveined
Cayenne pepper to taste
4 cups shredded lettuce
16 tomato slices

Directions

In a small bowl, combine the mayonnaise, onion and pickles; set aside. For batter, combine flour and salt in a bowl. Add the egg yolks, milk and oil; beat until smooth.
In a small bowl, beat egg whites until stiff peaks form; fold in batter.
Wrap sandwich rolls in foil. Bake at 350° for 10 minutes or until warmed. Meanwhile, in a large skillet or deep-fat fryer, heat 1/2 in. of oil to 375°. Dip shrimp in batter; fry for 2-3 minutes on each side or until golden brown. Drain on paper towels; sprinkle with cayenne
Spread mayonnaise mixture over rolls; top with lettuce, tomato slices and shrimp.

Nutrition Facts

1 each: 539 calories, 22g fat (4g saturated fat), 285mg cholesterol, 1046mg sodium, 52g carbohydrate (8g sugars, 3g fiber), 31g protein.