Shrimp Po'Boys

One of my all time favorite meals to have when I get back home to Louisiana is a Shrimp Po’Boy. Done right, they are amazing and pretty much worth the “weight.”
My recipe is very simple so I’m just going to explain it rather than give a technical recipe.

Try to find medium size Gulf shrimp with the head off and shells on.
Peel the shrimp and dip them in yellow mustard.
(This is my secret. I guess I’m not very good at keeping secrets these days; I just willy-nilly give out my recipes.)
Roll the mustard covered shrimp in Zatarian’s Fish Fri. I like the seasoned kind. There are other brands that are just as good. Try to find one made in Louisiana.
Fry them in about one inch vegetable oil heated to around 350 degrees on medium heat until light golden brown. Drain on paper towels.
To assemble your Po’Boy, simply cut your French bread, spread on mayo and add thinly sliced tomato and shredded lettuce or garnish to taste.
That’s pretty much it!
Mama Karen