Shrimp Po-No-Mo Boys!

  • Prep Time: 35 minutes
  • Servings: 4


  • 2 gallons LouAna Peanut Oil
  • 1/2 cup coarse-ground cornmeal
  • 1 cup all-purpose flour
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon cayenne pepper
  • 1 1/2 pounds medium shrimp, peeled, deveined and tails removed
  • 1/3 cup mayonnaise
  • 3 tablespoons grainy mustard
  • 1 tablespoons fresh lemon juice
  • 4 (8-inch) pieces baguette
  • 4 lettuce leaves
  • 4 thin slices red onion
  • 8 (1/4-inch-thick) tomato slices

Pour oil into a large deep fryer; heat to 350 degrees.  Combine cornmeal, flour, 1 1/2 teaspoons salt and pepper in a shallow dish, stirring well.  Dredge shrimp in cornmeal mixture.  Fry shrimp at 350 degrees for 4 minutes or until done.  Remove shrimp and drain well on paper towels.

Combine remaining 1/2 teaspoon salt, mayonnaise, mustard and juice, stirring well.  Spread about 1 tablespoon mayonnaise mixture over cut sides of bread slices.  Place 1 lettuce leaf on the bottom half of each bread slice; top with 1 red onion slice and 2 tomato slices.  Season tomatoes with salt and pepper, if desired.  Divide shrimp evenly among sandwiches; place top halves of bread slices on each.  Serve immediately.

Safety First

There are two options when frying a turkey. You can take the traditional approach and use propane fryers. They should be used outdoors in accordance with the manufacturer’s safety procedures. Never use them on a wooden deck or leave them unattended. Or you can use a Master built Electric Deep Fryer that can be used indoors on kitchen counter tops, tables, inside garages and on covered patios. Be sure to keep children and pets away. But either way you choose, always remember:

  • Wear oven mitts.
  • Avoid use of alcohol and keep a fire extinguisher nearby, as you would with any type of cooking.
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