There are a million recipes for po-boys out there. I borrowed heavily from Emiril for this one. Don’t be afraid to try different recipes and modify to suit your tastes.
1 lb. fresh shrimp; peeled and deveined
1 tsp. cayenne
1/2 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
1 tsp. onion powder
1 T paprika
3/4 cup flour
3/4 cup corn meal
Hoagie buns (or any other bread you have on hand. I used hamburger buns this time.)
Lettuce, mayo, pickle, and tomato for garnish
oil for deep frying (Or you can pan fry. I’ve done it both ways.)
Heat a inch of oil to 350. Mix flour and meal. Combine seasonings; then generously sprinkle on shrimp. Toss to evenly distribute.
Dredge shrimp in breading mixture; then drop 2 to 4 at a time in the oil. Cook until golden. It only takes a couple of minutes. Drain on paper towels and continue until all shrimp are cooked.
Toast buns on dry skillet. Serve up with mayo, pickle, and lettuce.
Drain on paper towels.