If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Shrimp PO Boy Taco
...in your mind.
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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.
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
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
Directions
Set up your dredging station in 2 bowls: cornstarch, flour & Old Bay in one, and the eggs in the other
Mix the flour business together, beat the eggs then stir 1/2 cup of the flour stuff into the eggs
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
While they rest, combine all remoulade ingredients in a small bowl and mix well - set aside
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
While they cook, heat the tortillas on a flat top until just getting a little color, and add some remoulade, lettuce & tomato
When the shrimp are done, add them on top of the tomato, sprinkle with a touch more Old Bay and serve
