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Shrimp PO Boy Taco
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Shrimp PO Boy Taco

Shrimp PO Boy Taco

A PO Boy can be made of many things including shrimp - but all are usually served in a crispy roll. But these will be tacos, still so damn delicious but with less bread. And you'll love them.

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Makes 5 tacos

Ingredients

Tacos

  • 1 cup all purpose flour
  • 1 cup cornstarch (I know I said 2 cups flour in the video, but it should have been half flour and half cornstarch
  • 1/2 cup cornmeal
  • 2 tablespoons Old Bay seasoning, plus extra for finishing
  • 4 eggs
  • Approximately 3/4 pound 31/40 shrimp, peeled & de-veined, you'll need 5 per taco
  • Oil for frying
  • 5 flour tortillas
  • Shredded iceberg lettuce
  • Sliced tomato

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Remoulade

  • 1/3 cup mayo
  • 2 teaspoons grainy mustard
  • 2 teaspoons Old Bay seasoning,
  • 2 teaspoons prepared horseradish
  • 1 teaspoon smoked paprika
  • 1 tablespoon finely diced dill pickle
  • 1 teaspoon hot sauce, I like Cholula but Tabasco (which I'm not really a fan of) might be more appropriate
  • 1 teaspoon garlic paste, or 1 large clove minced

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Directions

  1. Set up your dredging station in 2 bowls: cornstarch, flour & Old Bay in one, and the eggs in the other
  2. Mix the flour business together, beat the eggs then stir 1/2 cup of the flour stuff into the eggs
  3. Put the shrimp into the flour mixture, then into the eggs, then into the flour again -shake off excess and put on a parchment lined plate. Repeat until they're all done then refrigerate about 30 minutes
  4. While they rest, combine all remoulade ingredients in a small bowl and mix well - set aside
  5. Heat oil to 350, and cook shrimp 3 minutes, then dry on paper towels - but cook them in batches because too many at a time will just bring the oil temp way down and the shrimp will suck
  6. While they cook, heat the tortillas on a flat top until just getting a little color, and add some remoulade, lettuce & tomato
  7. When the shrimp are done, add them on top of the tomato, sprinkle with a touch more Old Bay and serve

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