5 garlic cloves, peeled and quartered on the diagonal
1/2 cup butter
1 t dried parsley
2 lb large shrimp, peeled and deveined, head and tails removed
1 T paprika
1 T garlic powder
2 t onion powder
1 t salt
1 t ground black pepper
3/4 teaspoon cayenne
1 t oregano
1 t thyme
2 cups all-purpose flour
1 cup yellow cornmeal
1 t paprika
1 t garlic
1 t onion powder
Pinch of cayenne
6 French bread sandwich rolls, crispy outside, soft inside
Vegetable oil, enough to keep 1 inch deep in a pan for frying
Toppings: mayonnaise, Louisiana red pepper sauce, lettuce, tomato, dill pickles slices
Son of Spoon Mage™ Note:
Shrimp Po Boys are traditionally served with coleslaw and salty potato chips.
Leftover shrimp are wonderful sliced and cooked up with eggs for the next morning’s breakfast.
In a small saucepan, melt the butter over medium heat. Add the garlic and sauté for 1 minute. Remove from heat and stir in the dried parsley. Let this sit so the garlic flavor infuses with the butter.
In a large bowl or sealable bag, combine 1 T paprika, 2 t garlic powder, 1 T onion powder, 1 t salt, 1 t black pepper, 3/4 t cayenne powder, 1 t oregano, and 1 t thyme. Add the shrimp and toss to coat.
Combine the all-purpose flour and cornmeal. Add in 1 t paprika, 1 t garlic, 1 t onion powder, and pinch of cayenne.
Remove the garlic from the butter. Warm to melt if necessary. Slice the sandwich rolls and brush each slice with the garlicky butter. Place the rolls on a baking sheet. Preheat the oven to 350°F.
Dredge the seasoned shrimp into the flour mix and set on a plate next to the stove. To make things easier later, this is a terrific time to do a little clean up.
Pour 1 inch of vegetable oil in a large pan and bring to a heavy shimmer over medium high heat.
Fry the shrimp in batches. They will cook faster if you do not crowd them. The shrimp will turn a beautiful golden brown in about four minutes. Remove them with a slotted spoon to a paper towel covered plate. Cover with another paper towel while you cook the next batch.
Keep an eye on the level of oil. If it reduces to the point where the shrimp no longer float a little, add more oil before adding the next batch of shrimp.
If at any time the oil smokes, reduce the temperature a little. The temperature will reduce with each addition of shrimp, and return to medium high as the shrimp brown.
While the last batch of shrimp is cooking, put the rolls in the oven to warm.
Place the shrimp, rolls, and all the toppings at the table and let the assembling begin!