Ingredients
- 1 lb Shrimp, peeled and deveined
- 1 Cup Whole Milk
- 2 Eggs
- 1 Tablespoon Louisiana-style Hot Sauce
- 2 Cups Flour
- 2 tsp Salt
- Oil for frying, I use canola
- 1/2 Cup Butter, melted
- 3 Tbsp Cayenne, Nashville Hot is really hot, if you want a milder version use 1 Tablespoon of Cayenne
- 1 Tbsp Brown Sugar
- 1/4 Sea salt
- 1/4 tsp Pepper
- 1/2 tsp Paprika
- 1/2 tsp Garlic powder
- 4 French Rolls
- Shredded Iceberg Lettuce
- 1 Large Tomato, sliced
- Dill Pickles, sliced
- Tartar Sauce, optional
Instructions
- Get two bowls. In one bowl, mix together the milk, eggs, and hot sauce. In the other bowl, mix together the flour and salt.
- Heat up the oil in your deep fryer, or in a cast iron skillet to 325 degrees F.
- Take each shrimp and dredge it in the flour, then dip in the milk/egg mixture, and back into the flour again. Shake off the excess in between each step.
- Fry shrimp in batches (I could fit 4-5 at a time in my small fryer), for about 4 minutes. Move to a wire rack.
- To make the Nashville Hot glaze, heat up the butter until melted (I just use the microwave). Add the cayenne, brown sugar, salt, pepper, paprika, and garlic powder.
- Brush over each side of the fried shrimp.
- To assemble to Po Boy, fill french roll with lettuce and sliced tomato. Top with Nashville hot shrimp and sliced pickles. Top with tartar sauce, if you please.
Nutrition
Calories: 550kcal (28%)