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Shrimp po' boys

Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
by Simon Rimmer

From Something for the Weekend

Method


  1. For the shrimps, beat the egg and milk together in a bowl. Season the prawns and shrimps with salt and freshly ground black pepper.

  2. In a separate bowl, mix together the polenta, Creole seasoning and flour.

  3. Dip the prawns and shrimps into the egg mixture, then into the polenta mixture, to coat.

  4. Heat the oil in a pan and fry the prawns and shrimps for six minutes, turning once or twice, until crisp and golden-brown.

  5. To serve, cut the rolls in half and fill with the lettuce, gherkins, tomatoes and mustard.

  6. Top with the prawns and shrimps and drizzle with Jamaican pepper sauce, if using, and a squeeze of lemon juice.

Ingredients

For the shrimps

  • 1 free-range egg
  • 200ml/7fl oz milk
  • 450g/1lb raw king prawns, peeled and cleaned
  • 200g/7oz raw brown shrimps, peeled and cleaned
  • salt and freshly ground black pepper
  • 200g/7oz polenta
  • 30g/1oz Creole seasoning (either buy ready-made or make a batch using 2 tbsp each onion powder, garlic powder, dried oregano, dried basil and hot paprika, and 1 tbsp each dried thyme, black pepper, white pepper and celery salt - what you don't use for thi
  • 200g/7oz plain flour
  • vegetable oil, for frying

To serve

  • 4 soft Vienna or torpedo bread rolls
  • Little Gem lettuce, chopped
  • 6 pickled gherkins, chopped
  • 2 beef tomatoes, sliced
  • 3 tbsp wholegrain mustard
  • hot Jamaican pepper sauce (optional)
  • squeeze lemon juice

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Shrimp po' boys

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