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Do you think the only way you can get a good po’boy is if you take a trip to New Orleans? Not true! You can make a Big Easy-worthy po’boy right at home, and it’s much faster and easier than you think. Really.
Sarah’s Tip of the Day:
The hardest part is getting the oil temperature right, which I’ll show you how to do in the video. If you’re intimidated by the frying, don’t be. Watch my video, and you’ll see how simple (and fast!) it is. I’ll tell you exactly how to get your oil at the right temperature so the shrimp gets all golden without absorbing a lot of oil. I’ll also show you the best time to season the shrimp for the ultimate flavor. As they say in New Orleans, “Yeah, you rite!”
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Recipe Ingredients:
1/2 cup mayonnaise
6 tablespoons chopped cornichons or dill pickles
3/4 to 1 teaspoon cayenne pepper, divided
1 cup cornmeal
2 teaspoons coarse salt
1 1/2 cups vegetable oil
1 pound medium shrimp, peeled and deveined
4 hoagie rolls, split
1 medium tomato, sliced
8 leaves butter lettuce, such as Bibb or Boston
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
Shrimp Po’boys | Everyday Food with Sarah Carey
