Shrimp Po’Boy Sandwich

Shrimp Po’Boy

Have fun with this messy Louisiana classic sandwich. Crispy and crunchy, bursting with flavors, using MAHMI Original All-Purpose seasoning.

What’s not to love about the classic Louisiana Po’Boy sandwich? They’re super easy to make; you can use shrimp, crawfish, oysters… really any type of seafood you prefer, and even roast beef. They can be messy but delicious! They are hearty, crispy and crunchy, and the added coleslaw give them a nice refreshing taste. And lets not forget the spicy mayo drizzled all over! The trick to making a good shrimp po’boy is to season the shrimp AND the panko breadcrumbs/cornmeal mix with our MAHMI Original All-Purpose seasoning insuring that you have a flavorful bite every time! This shrimp po’boy recipe is definitely something you should try, as you are sure to impress you family and friends with this one!

Prep time: 20 mins Cook time: 15 mins

Shrimp Ingredients

• 1 lb large shrimp: cleaned, peeled, and deveined

• 2 eggs, beaten

• 1/3 cup all-purpose flour

• 1 cup panko bread crumbs

• 1/4 cup cornmeal

• 3 tbsp MAHMI Original All-Purpose seasoning

• 1/2 tsp salt, or salt to taste

• 1 tbsp olive oil

• 1 cup vegetable oil, for deep frying

Purple Coleslaw Ingredients

• 1 head red cabbage, shredded

• 1 cup carrots, shredded

• 4 green onions

• 3/4 cup mayonnaise

• 1 lemon, juice

• 3 tsp sugar

• 1/4 tsp salt

• 1/8 tsp black pepper

Spicy Mayo Ingredients

• 6 tbsp mayonnaise

• 4 tbsp hot sauce

• 1 tbsp lemon juice

Recipe Steps

1. To a large bowl add shredded cabbage, carrots, green onions, 3/4 cup mayonnaise, lemon juice (should equal to 2 tbsp), sugar, salt, and black pepper. Mix all ingredients together and set in refrigerator to cool.

2. For the spicy mayo, in a small bowl combine mayonnaise, hot sauce, and lemon juice, mix well and set aside.

3. In a large bowl add in shrimp, and pat dry. Sprinkle on 1 tbsp MAHMI All-Purpose seasoning and 1 tbsp olive oil. Mix well.

4. Using 3 medium sized bowls, in the 1st bowl beat eggs until frothy in texture. In the 2nd bowl add four; to the 3rd bowl add panko breadcrumbs, cornmeal, MAHMI All-Purpose seasoning and salt. Mix ingredients well.

5. Dredge shrimp in flour, shaking off excess flour. Next dip shrimp in egg, then press and cover shrimp in panko/cornmeal mixture, making sure to coat both sides of the shrimp. Set shrimp aside on a separate plate, and complete the process for all shrimps.

6. In a pot on medium heat add vegetable oil (it must cover at least 2 inches of depth in the pot), heat pot to 350*. If you do not have a cooking thermostat, heat oil on medium heat for 4 minutes, take a pinch of flour and sprinkle it in… if the flour starts to bubble instantly the oil is ready.

7. Deep fry shrimp (making sure not to overcrowd your pot) for 1-2 minutes until golden brown and cooked through. Place shrimps on a towel lined plate to drain excess oil.

8. Assemble your po’boy with your choice of toasted bread (hoggie rolls), a layer of spicy mayo, sliced tomatoes, red coleslaw, fried shrimp, and topped with another layer of spicy mayo. Enjoy!

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