Fried Shrimp Po'boys

• 1 pound uncooked large shrimp, peeled, deveined
• 1/2 cup dry Italian breadcrumbs
• 1 large egg
• 1 large egg yolk
• 2 tablespoons chopped fresh parsley
• 2 tablespoons fine cracker meal
• 1 garlic clove, minced
• 1/8 teaspoon cayenne pepper
• Additional cracker meal
• Vegetable oil (for frying)
• 8 French rolls, split, toasted
• Purchased tartar sauce
• Shredded lettuce
• Sliced tomato
• Hot pepper sauce

1. Combine shrimp, breadcrumbs, egg, egg yolk, parsley, cracker meal, garlic, and cayenne pepper in processor.
2. Using on/off turns, process until shrimp are finely chopped but not pasty.
3. Form mixture into 24 balls, using 2 tablespoonfuls for each.
4. Roll balls in cracker meal.
5. Pour vegetable oil to depth of 3 inches in heavy large pot.
6. Heat oil to 325F.
7. Working in batches, fry shrimp balls until golden brown, turning occasionally, about 5 minutes.
8. Using slotted spoon, transfer shrimp balls to paper towels and drain.
9. Place 3 shrimp balls on bottom half of each roll.
10. Top with tartar sauce, lettuce, and tomato, then roll tops.
11. Serve immediately, passing hot sauce separately.

shrimp, italian breadcrumbs, egg, egg yolk, parsley, fine cracker meal, garlic, cayenne pepper, additional cracker meal, vegetable oil, rolls, tartar sauce, tomato, pepper sauce

Taken from www.epicurious.com/recipes/food/views/fried-shrimp-poboys-105352 (may not work)