24 medium-sized shrimp, uncooked, de-veined and de-tailed
1 T milk or water
1 c bread crumbs
1/2 c flour
1 T paprika
1 T garlic powder
1/2 t cayenne pepper
Salt and pepper
1 large French baguette
1 large beefsteak tomato, sliced in rounds
2 large dill pickles, sliced in rounds
1 1/2 c shredded lettuce
1/2 c mayonnaise
1 T hot sauce
juice of 1/2 lemon
salt and pepper
In a small bowl, mix together the mayonnaise, hot sauce, lemon juice, salt and pepper and set aside.
Preheat oven to 350 degrees Fahrenheit.
Line a baking sheet with parchment or wax paper. Beat the two eggs and milk or water in a shallow bowl. In another shallow bowl, combine the bread crumbs, flour, paprika, garlic powder, cayenne pepper, salt and pepper.
Halve the French bread loaves and place in the oven for 5-7 minutes until slightly toasted and warm throughout.
Rinse and pat dry the shrimp. One at a time, dip the shrimp in the egg mixture, then lightly press and cover the entire surface in the flour mixture. Set aside on the prepared baking sheet and repeat.
In a deep saucepan, heat 2 inches of vegetable oil on medium high heat. Once the oil is hot (375 degrees Fahrenheit), fry the shrimp, 6 at a time, until dark golden brown. Remove the shrimp with a slotted spoon and place on a paper towel-lined plate and repeat with the remaining shrimp.
With a spatula, spread the Spicy Mayonnaise on both halves of the baguette. Arrange the shrimp evenly on top of the bottom half of the loaf, and top with the sliced tomato, pickles and shredded lettuce.
We suggest sipping a Sazerac or another New Orleans-themed cocktail while enjoying your Po' Boy.