An elevated yet simple preparation of the classic Po’ Boy sandwich made easy with Corkscrew Shrimp
Ingredients
- Corkscrew Shrimp
- New England style hot dog rolls
- Butter
- Sliced Tomatoes
- Shredded Icebeg Lettuce
- Sliced fresh chives
- Wedged lemon for serving
Sauce
- 1/4 cup mayo
- 2 tbsp. seadood seasoning
- 1 tsp. lemon juice
- 1 tsp. cider vinegar
Instructions
- Deep fry Corkscrew Shrimp per instructions. Set aside
- Butter rolls and toast until warm and golden brown.
- Build the rolls with the shredded lettuce and tomato. Top with a generous portion of Corkscrew shrimp, drizzle with seafood sauce and finish wish sliced chive and lemon wedge.