Shrimp Po’ Boy

Shrimp Po’ Boy by John Aponte
Videography and Production by Nicolas Campana

John Aponte, parent to St. Mary’s University student Nicolas Campana, shares his love for food, and offers advice for anybody wishing to take up cooking.


  • 1 lb shrimp
  • 1 bag Cajun fish batter
  • 2 eggs
  • 1/2 bag shredded Monterrey Jack cheese
  • 1/4 head of lettuce
  • 2 tomatoes
  • 3 baguettes
  • mustard
  • salt


Peel shrimp. Add salt to pot of water and boil. Once boiling, add shrimp to water and wait for white, soapy substance to rise to indicate shrimp are clean. Drain pot and pour shrimp into separate bowl. Mix fish batter with eggs and whisk. Coat shrimp with batter. Coat bottom of a pot with cooking oil. Fill small pot about halfway with vegetable oil. Place about seven shrimp in pot at a time, with space between them to allow for even cooking. Let shrimp fry until golden brown, then place on plate and pat dry to remove excess oil.

Shred 1/4 head of lettuce. Slice tomatoes. Place lettuce, tomatoes, cheese, mustard, and shrimp onto baguettes. Makes three servings.

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