I included a tangy spicy slaw in the recipe below, due I like it better on the Po’boy then just lettuce and tomatoes with hot sauce. Traditional it is made without the slaw –
2 lbs medium to large size shrimp, cleaned and deveined
1/2 cup sheep’s milk
1 cup flour
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon ground cumin
½ teaspoon paprika
½ teaspoon chipotle powder
½ teaspoon fine sea salt
½ teaspoon white pepper
canola oil for frying
Slaw – optional
½ medium green cabbage, cored and thinly shredded (about 3 cups)
½ medium red cabbage, cored and thinly shredded (about 3 cups)
½ red onion, halved and thinly sliced
2 tablespoons plus ½ teaspoon kosher salt
4 tablespoons cider vinegar
3 tablespoons sugar
2 tablespoons Creole mustard, or other whole-grain spicy mustard
¼ teaspoon celery seeds
¼ teaspoon freshly ground black pepper
1/3 cup vegetable oil
4 green onions, minced
To Make the Po’boy
1 really good French baguette split horizontally and cut 4 pieces
Salad Greens of Choice
Olive oil mayo
Place enough oil in a sauce pan to submerge the shrimp, bring the oil to 360 degrees.
While oil is heating, whisk together the dry ingredients, dip the cleaned shrimp in the milk than dredge through the flour mixture and fry for about 2 to 3 minutes working in batches.
Now to assemble – spread mayo on bread, followed by the shrimp, greens or slaw, tomatoes and hot sauce. Serve with an ice-cold beer – Enjoy.
Place cabbages in a large colander and toss with salt and set aside for about an hour to wilt. Rinse cabbage, then spin dry. Place in a large bowl with the onions, toss.
Whisk together the remaining ingredients until combined and pour over the cabbage mixture, toss and set aside. Toss a few times before serving.