Shrimp Poboys

Name: Shrimp Poboys
Ingredients: vegetable oil or peanut oil; 1 large egg; 1 cup milk; salt; 1 12 lbs large shrimp, peeled and deveined; 12 cup all-purpose flour; 1 cup cornmeal or 1 cup plain breadcrumbs; 2 tablespoons Old Bay Seasoning; 8 leaves bibb lettuce or 8 leaves butter lettuce; 1 beefsteak tomato, thinly sliced; 4 submarine rolls; 1 lemon, cut into wedges; 14 cup sweet pickle relish; 12 cup spicy grainy mustard

14 ingredients

8 steps

Ingredients

vegetable oil or peanut oil
1 large egg
1 cup milk
salt
1 12 lbs large shrimp, peeled and deveined
12 cup all-purpose flour
1 cup cornmeal or 1 cup plain breadcrumbs
2 tablespoons Old Bay Seasoning
8 leaves bibb lettuce or 8 leaves butter lettuce
1 beefsteak tomato, thinly sliced
4 submarine rolls
1 lemon, cut into wedges
14 cup sweet pickle relish
12 cup spicy grainy mustard

Directions

1

Preheat an inch of oil in a deep skillet over medium to med-high heat.
2

In a bowl, beat the egg and milk together; salt the shrimp; then set them in the milk batter.
3

Cover a plate with plastic wrap for easy cleanup; then mix together the flour, cornmeal and seafood seasoning on the plate.
4

Using tongs, remove a few shrimp at a time from the batter and coat in the breading.
5

Add the breaded shrimp to the hot oil and fry them for 5-6 minutes, or until they are firm and deeply golden all over.
6

Repeat until all the shrimp are fried, draining them on paper towels.
7

Pile lettuce and tomatoes on the roll bottoms; top with the shrimp, and douse the shrimp with a little lemon juice.
8

Mix the relish and mustard together; dot the roll tops with spoonfuls of the sauce before setting them into place.