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Hushpuppy Shrimp Po' Boy
Created by: Howcan Team
Ingredients
- 1 pound of shrimp, peeled and deveined
- 1 cup of cornmeal
- 1/2 cup of all-purpose flour
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1/2 teaspoon of cayenne pepper
- 1/2 cup of buttermilk
- 1 egg
- Vegetable oil for frying
- 4 hoagie rolls
- Lettuce, tomato, and pickles for serving
- Remoulade sauce for serving
Instructions
- In a large bowl, mix 1 cup of cornmeal, 1/2 cup of flour, 1 teaspoon of baking powder, 1/2 teaspoon of salt, and 1/2 teaspoon of cayenne pepper.
- In a separate bowl, whisk together 1/2 cup of buttermilk and 1 egg.
- Dip the shrimp into the buttermilk mixture, then coat with the cornmeal mixture, pressing gently to adhere.
- Heat vegetable oil in a large skillet over medium-high heat.
- Fry the shrimp in batches until golden brown and cooked through, about 3-4 minutes per batch. Transfer to a paper towel-lined plate to drain.
- Slice the hoagie rolls in half and lightly toast them.
- Spread remoulade sauce on the inside of each roll.
- Layer the shrimp on the rolls, and top with lettuce, tomato, and pickles.
- Serve the hushpuppy shrimp po' boys immediately and enjoy!
The Hushpuppy Shrimp Po' Boy is a classic Southern dish that originated in Louisiana. This iconic sandwich is a delicious combination of crispy fried shrimp, tangy remoulade sauce, and fluffy hushpuppies, all stuffed into a soft French bread roll. The dish is said to have been created by a chef in New Orleans who wanted to combine the flavors of traditional po' boys with the beloved hushpuppy. The result is a mouthwatering fusion of textures and flavors that has become a staple in Southern cuisine. Today, the best versions of this dish can be found in authentic Cajun and Creole restaurants throughout Louisiana. The key to a perfect Hushpuppy Shrimp Po' Boy lies in the crispy, well-seasoned shrimp and the light, fluffy hushpuppies. It's a must-try for anyone looking to experience the true taste of the South.
35 min
4
480 calories
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