Name: Shrimp Po’Boy
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Southern/BBQ
Ingredients: 1 1/2 cups all-purpose flour; 1 1/2 cups cornmeal; 1 tablespoon Creole seasoning, plus extra for seasoning shrimp; 1 teaspoon salt, plus extra for seasoning shrimp; 1/2 teaspoon black pepper, plus extra for seasoning shrimp; 1 cup buttermilk; 1 1/2 pounds shrimp; 2 cups shredded white cabbage; 1/4 cup Marzetti® Simply Dressed Lemon Vinaigrette, more or less to taste; 1/2 cup Marzetti® Southwest Ranch Veggie Dip; 8 slices New York Bakery® Texas Toast With Garlic, toasted; 1 large tomato, sliced

READY In

30 Minutes

PREP TIME

15 Minutes

COOK TIME

15 Minutes

SERVES

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Step 1:

Attach a deep-fry thermometer to side of a heavy pot. Add enough oil to fill by 2 inches. Heat oil to 350°F. Combine flour, cornmeal, Creole seasoning, salt and pepper in a bowl. Add buttermilk to a separate bowl.

Step 2:

Season shrimp with 1 teaspoon Creole seasoning, salt and pepper and toss to coat.

Step 3:

Dip shrimp in buttermilk, then coat in flour mixture.

Step 4:

Working in batches, fry shrimp until golden brown, about 4 minutes per batch. As done, transfer with a slotted spoon to paper towels to drain.

Step 5:

Place shredded cabbage in a bowl with vinaigrette. Season with salt and pepper. Toss to coat.

Step 6:

Spread a tablespoon or two of veggie dip on toast. Layer with sliced tomato and shredded cabbage. Place fried shrimp on top. Serve with hot sauce on the side (optional).

Shrimp Po’Boy

Ingredients