It’s Fat Tuesday! And no, that doesn’t mean it’s okay to eat a whole package of raw cookie dough (because that’s okay every day, obviously).
It means it’s time to pretend like you are straight outta ‘Nawlins! And it’s the last day to indulge in whatever it is you may be giving up for Lent.
So, to celebrate, we have a Shrimp Po’ Boy, ‘Chups style recipe coming at ya today! Check it out:
Shrimp Po’ Boy, ‘Chups Style
- 10-12 medium shrimp, peeled and de-veined
- Peanut oil for frying
- 1/4 cup flour
- 1/4 cup cornmeal
- 1/4 cup cracker crumbs (captains wafers or saltines)
- 1 Tbs Old Bay seasoning
- 1 egg, whisked with 2 Tbs water
- 8 in loaf of crusty French bread
- Iceberg lettuce, shredded
- Dill pickles
- ‘Chups sauce (recipe below)
Heat peanut oil in a cast iron skillet (enough to float the shrimp) to 375 degrees.
Bread the shrimp in three steps: first coat with flour, then dip into the egg wash, finally dredge in a mixture of cornmeal, cracker crumbs, and Old Bay seasoning.
Fry shrimp for 2 minutes. Depending on the size of the skillet, fry in one or two batches, allowing enough space for each shrimp.
Once frying is finished, drain shrimp on a paper towel.
To assemble the po’ boy, slice the bread lengthwise, spreading the mayonnaise lightly on both sides. Arrange dill pickles and lettuce on the bottom side, and top with fried shrimp. Finally, drizzle with ‘Chups sauce.
- 2 Tbs Cherry ‘Chups
- 3-4 shakes worcestershire sauce
- 3-4 shakes Tabasco or Crystal hot sauce