Fresh crispy shrimp, creamy and tangy cole slaw, and juicy tomatoes piled into a crusty French roll. For the rolls, I used "take and bake" baguettes from the local grocery store. Bake according to package directions for best results.
Ingredients
½ cup mayonnaise
2 tbsp apple cider vinegar
1 tbsp white sugar
1 tsp celery seed
6 cups cole slaw mix
Oil for frying
2 cups all purpose flour
2 eggs
2 cups seasoned bread crumbs
2 lbs peeled, deveined shrimp, 31-40 count
salt and pepper to taste
6 crusty French rolls, 6-12 inches each
4 roma tomatoes, sliced
Instructions
In a large mixing bowl, combine first 4 ingredients. Add cole slaw mix and coat with the dressing. Set aside.
In a 3.5 qt heavy pot, heat 3-4 inches of oil over medium-high heat. The oil should be at about 375 degrees.
Place flour, eggs, and bread crumbs into three separate bowls. Season the flour and eggs with salt and pepper. Mix well.
In small batches, coat the shrimp thoroughly in flour, shaking off the excess. Transfer to the eggs, draining off the excess. Transfer to the bread crumbs and coats thoroughly. Once again, shake off the excess.
Carefully drop into the hot oil. Fry for 5-7 minutes or until the shrimp are golden brown and delicious. Remove to paper towels to drain. Immediately season with salt. Continue until all shrimp are fried.
To serve, slice open the rolls. Place a layer of tomatoes, followed by 9-12 shrimp and a generous helping of cole slaw. Enjoy!
Recipe by This Cookin' Dad at http://thiscookindad.com/2014/02/shrimp-po-boy/