Shrimp Po'Boys

Crispy fried shrimp are stuffed into a hollowed-out baguette that's been buttered, toasted, and spread with a zesty sauce. Use more Tabasco in the sauce to suit your taste, or pass the bottle at the table so fire lovers can sprinkle it directly on their sandwiches. Plus:  More Great Seafood 

Shrimp Po’Boys
Photo: © <a data-cke-saved-href="" href="" class"="external">Matt Armendariz


  • 4 6-inch lengths baguette, split

  • 2 tablespoons butter, at room temperature

  • 2/3 cup mayonnaise

  • 2 1/2 tablespoons Dijon mustard

  • 1/4 teaspoon Tabasco sauce, more to taste

  • Cooking oil, for frying

  • 1/2 cup whole milk

  • 1 egg, beaten to mix

  • 3/4 cup dry bread crumbs

  • 1/2 teaspoon salt

  • 1/4 teaspoon fresh-ground black pepper

  • 1/4 teaspoon cayenne

  • 1 1/4 pounds large shrimp, shelled

  • 1/3 cup flour

  • 2 cups shredded romaine or iceberg lettuce

  • 1 tomato, cut into thin slices


  1. Heat the oven to 350°. Remove the soft centers of the baguette, leaving a 1/2-inch shell. Put the bread, cut-side up, on a baking sheet and brush with the butter. In a small bowl, combine the mayonnaise, mustard, and Tabasco sauce.

  2. Heat about 3 inches of oil in a medium saucepan until it reaches approximately 360°. In a medium bowl, combine the milk and the egg. In another bowl, combine the bread crumbs with the salt, black pepper, and cayenne. Dip the shrimp into the flour, then into the egg mixture, and then into the bread crumbs.

  3. Put about a third of the breaded shrimp into the oil and fry, turning, until golden on the outside and just done in the center, 2 to 3 minutes. Drain on paper towels. Repeat with the remaining two batches of shrimp.

  4. Meanwhile, bake the pieces of baguette until crisp, about 5 minutes. Spread the sauce on both sides of the bread. Sandwich the lettuce, tomato, and fried shrimp between the bread.

Suggested Pairing

Choose a cold beer rather than wine. It's the best choice for washing down these spicy sandwiches.

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