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Nutrition Facts
Serving Size 410 g
(Approx. 3 Servings)
Amount Per Serving
Calories 770 Calories From Fat 290
% Daily Value*
Total Fat 33 g 51%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 170 mg 57%
Sodium 1850 mg 77%
Total Carbohydrate 81 g 27%
Dietary Fiber 3 g 12%
Sugars 7 g
Protein 29 g
Vitamin A 10% • Iron 25%
Vitamin C 10% • Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Texas Shrimp Po' Boy

Prep Time
10 minutes
Cook Time
5 minutes
Total Time
15 minutes
Serves
3  People

Ingredients

Recipe makes 3 Servings

2/3 cup(s) H-E-B Shrimp & Oyster Fry Mix, unprepared
1/2 cup(s) Shiner Bock Beer
1 Qt vegetable oil, for frying
1 Lb large peeled gulf shrimp 31/50, cleaned
1/3 cup(s) mayo
1 1/4 Tbsp H-E-B Pickle Me Relish Dill Relish
1 1/2 Tsp H-E-B Worcestershire Sauce
1/2 lemon, juiced
1 large tomato, sliced
1 cup(s) head of iceburg lettuce, chopped
3 H-E-B Bakery Submarine Rolls, sliced and toasted
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Instructions

1
Set out two bowls, one for wet and one for dry. In one bowl, add 1/3 cup fry mix and beer. Add remaining mix to second bowl.
2
Heat 1 quart of oil over medium on stove in a small pot.
3
While oil heats up, dredge shrimp in wet batter, then dry and set aside careful not to let shrimp touch.
4
Fry shrimp in batches, 3 to 4 depending on the size of the pot, 2 to 3 minutes or until golden brown.
5
While shrimp fry, combine mayo, relish, Worcestershire sauce and lemon juice in a small bowl. Whisk to combine and season with salt and pepper to taste. Set aside.
6
To build po' boy, spoon mayo sauce on both sides of roll then top with lettuce, slices of tomato and a mound of fried shrimp.
7
Chef's Note: Try frying battered jalapeño or pickle slices to add a spicy bite to sandwich.
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