Coast Cooking

Coast Cooking: A fried shrimp po-boy and a Barq’s Root Beer

By JULIAN BRUNT/SPECIAL TO THE SUN HERALD

Coastians love a fried shrimp po-boy.
Coastians love a fried shrimp po-boy.

Nothing is closer to the hearts of most Coastians than a fried shrimp po-boy. The combination of crispy fried shrimp (that are not overcooked!), crusty local bread, mayonnaise, tomatoes and lettuce, what we called dressed, is sublime.

Add a cold Barqs Root Beer, in a glass bottle of course, and you are home free.

SHRIMP PO-BOY

1 pound medium-size shrimp

1 cup tempura powder

2 cups panko bread crumbs

1 po-boy loaf per person

Sliced tomato, lettuce, and lots of mayonnaise

Tony Chachere's Seasoning

Toss the shrimp in the dry tempura powder that has been seasoned with Tony Chachere's, and shake off the excess. When the shrimp are tacky, toss in the panko, again shake off the excess, and fry in at least 2 inches of hot oil. Make sure not to overcrowd the pan, so a few at a time is best, for no more than 2 minutes. Remove drain and build po-boy immediately. Any fried food diminishes in texture and flavor quickly, so serve at once.

  Comments