PoBoy's

INGREDIENTS:
- 1 pound large shrimp, peeled and deveined, tail-off
- 1 cup buttermilk
- 1 packet Shrimp Fry – Louisiana Fish Fry (10 oz)
- Vegetable oil, for frying
- 4 hoagie rolls or French bread, split and toasted
- 1/2 cup mayonnaise
- 2 tablespoons Creole mustard
- 1 tablespoon hot sauce (optional)
- Shredded lettuce
- Sliced tomatoes
- Pickles

EQUIPMENT:
- Large mixing bowl
- Deep fryer or large heavy-bottomed pot
- Paper towels
- Tongs
- Measuring cups and spoons
- Knife
- Cutting board

INSTRUCTIONS:
1. Prepare the shrimp: Place the shrimp in a large bowl and pour the buttermilk over them, letting them soak for 15-20 minutes.
2. Coat the shrimp: Remove the shrimp from the buttermilk, allowing excess to drip off. Dredge them in the Shrimp Fry – Louisiana Fish Fry coating, ensuring an even layer.
3. Heat the oil: Fill a heavy-bottomed pot or deep fryer with vegetable oil and heat to 350°F.
4. Fry the shrimp: Fry the shrimp in batches for 3-4 minutes until golden brown and crispy. Remove and drain on paper towels.
5. Prepare the sauce: In a small bowl, whisk together the mayonnaise, Creole mustard, and optional hot sauce.
6. Assemble the po' boy: Spread the sauce on both sides of the toasted hoagie rolls or French bread. Layer with shredded lettuce, sliced tomatoes, pickles, and the crispy fried shrimp.


SIDE CHOICES:
1. Cajun Fries: Crispy fries seasoned with Cajun spices.
2. Coleslaw: Creamy coleslaw for a refreshing crunch.
3. Fried Okra: Classic Southern side with a golden crust.