Fried Shrimp Po'Boys
Prep Time 25 minutes mins
Cook Time 5 minutes mins
Total Time 30 minutes mins
- 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
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.
