Empire State South's Fried Shrimp Po'Boy Recipe
Empire State South's Fried Shrimp Po'Boy Recipe
Recreate this New Orleans classic with Atlanta's Empire State South's recipe. Paired with spicy remoulade and jalapenos, this fried shrimp and French bread sandwich is both filling and flavorful.
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Servings
1
servings
Ingredients
- 1 cup mayonnaise, preferably duke's
- 1 tablespoon hot sauce, preferably trappey's
- 1 shallot, diced
- 1 rib celery, diced
- 1 teaspoon lemon juice
- 1 teaspoon cayenne
- 3 scallions, diced
- salt and pepper, to taste
- 1 pound cleaned and de-veined shrimp
- 1 cup buttermilk
- seasoned flour with salt, pepper, and paprika
- oil, for frying
- 5 closed, seedless jalapeños
- 1 cup distilled vinegar
- 1/2 cup water
- 1/2 cup sugar
- 1 small loaf french bread, sliced horizontally
Directions
- Combine all of the ingredients and mix thoroughly.
- Soak the shrimp in buttermilk. Dredge in seasoned flour and deep fry in canola oil at 350 degrees until golden brown.
- Combine the sugar, water, and vinegar until the sugar dissolves and pour then pour the mixture over the jalapeños.
- Let steep for 6 hours.
- Place the fried shrimp, remoulade, and jalapeños on sliced French bread.