Nashville Hot Shrimp Po Boy Sliders
A New Orleans Classic made Mini! These Mini Nashville Hot Shrimp Po Boys are breaded in Buttermilk and fried until golden brown. Served on a mini bun with Mayo and Honky Tonk Hot Sauce topped with pickles, these sure are ones to enjoy!
Nashville Hot Shrimp Po Boy Sliders
PS Seasoning
6-Apr
15 minutes
American
Seafood
A New Orleans Classic made Mini! These Mini Nashville Hot Shrimp Po Boys are breaded in Buttermilk and fried until golden brown. Served on a mini bun with Mayo and Honky Tonk Hot Sauce topped with pickles, these sure are ones to enjoy!
Ingredients
40/50 size Shrimp (Peeled and Deveined)
1 C – Buttermilk
3 C – Flour
2 T – Honky Tonk Nashville Hot Chicken Rub
8 – Mini Sub Rolls
1 C – Shredded Lettuce
Slices – Roma Tomatoes
1 C – Pickles, chopped or julienned
1 C – Mayo
1/3 C – Honky Tonk Nashville Hot Sauce
Directions
Preheat fryer to 350 degrees.
Set up a breading station. In one container combine the flour and the Honky Tonk Hot Chicken Rub. In another, pour the buttermilk.
To bread the shrimp, toss 5-6 pieces in flour. Shake off excess flour before placing them in the buttermilk.
Coat the shrimp well in buttermilk. Allow excess buttermilk to drip off before returning them to the flour to coat again.
Fry the shrimp for 4-5 minutes until breading is golden brown and crispy.
Make the sauce by combining the mayo and Honky Tonk Hot Sauce.
Build the mini po boys by adding a pinch on lettuce and a sliced tomato to a bun.
Add shrimp and then top with chopped pickles and a drizzle of the sauce.
