Shrimp Po-No-Mo Boys
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The name will make you smile and so will the flavor!
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 lbs. medium shrimp, peeled and deveined, with tails removed
1/3 cup mayonnaise
3 tablespoons grainy mustard
1 tablespoon fresh lemon juice
4 sandwich rolls
4 lettuce leaves
8 (1/4-in.) tomato slices
Pour LouAna Peanut Oil into a large deep fryer; heat to 350°F. 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°F 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 sandwich rolls. Place 1 lettuce leaf on the bottom half of each sandwich roll; top with 2 tomato slices. Season tomatoes with salt and pepper, if desired. Divide shrimp evenly among sandwiches; place top halves of sandwich rolls on each. Serve immediately.
There are two options when frying shrimp. 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. The second option is to use a Masterbuilt® Electric Deep Fryer that can be used indoors on kitchen countertops, tables, inside garages, and on covered patios. Be sure to always 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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