Louisiana Fish Fry + Shrimp Po’Boys

You are going to LOVE my recipe for Shrimp Po’Boys! They are surprisingly easy to make. Louisiana Shrimp Fry makes a crunchy batter that makes fried shrimp that tastes just like the yummy shrimp at the seafood shacks we love to visit at the beach.

Fried Shrimp Po’Boys

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Prep Time 25 mins

Cook Time 5 mins

Total Time 30 mins

Course Main Course

Servings 4 po’boys

Ingredients

  

• 4 Pepperidge Farm top sliced butter topped hot dog buns
• 8 tablespoons Louisiana Fish Fry tartar sauce
• 1 cup coleslaw cabbage and carrot mix
• 4 tablespoons Duke's coleslaw dressing
• 5 tablespoons Louisiana Shrimp Fry
• 1/2 cup water
• 16 X large Private Selection (or your favorite brand) Argentinean red shrimp – raw, peeled and deveined
• 2 cups vegetable oil

Instructions

 

• Preheat oven to 350 degrees Fahrenheit.
• Split open the hot dog buns so that the two halves of the buns are still attached, but they will lay flat. Place buns on a baking sheet. Bake in oven for 5 minutes or until toasted.
• Make coleslaw: In a bowl mix the coleslaw cabbage and carrot mix with the coleslaw dressing until the cabbage is coated with the dressing.
• Heat oil in a dutch oven or heavy saucepan to 375 degrees Fahrenheit.
• Dip the shrimp into the shrimp fry batter and drop in hot oil. Fry shrimp for 3 – 4 minutes.
• Remove the shrimp from the oil and place on a plate lined with paper towels.
• Spread tartar sauce evenly on one side of each of the hot dog buns.
• Divide the coleslaw between the hot dog buns and spread evenly down the center of the buns.
• Top coleslaw with fried shrimp. Serve immediately.

Creamy Horseradish Coleslaw

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Prep Time 30 mins

Total Time 30 mins

Course Salad

Servings 4 cups

Ingredients

  

• 3 cups coleslaw mix (cabbage and carrots)
• 1 cup purple cabbage, chopped fine
• 24 bread and butter pickles, chopped fine
• 1 tablespoon creamy horseradish
• 1/4 cup coleslaw dressing I like Duke's coleslaw dressing for this recipe.
• 1/4 teaspoon salt
• 1/4 cup mayonnaise

Instructions

 

• Place coleslaw mix and purple cabbage in a mixing bowl.
• Add chopped bread and butter pickles.
• Mix in creamy horseradish, coleslaw dressing, salt and mayonnaise.
• Transfer to a salad bowl. Clover and refrigerate until ready to serve.