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Shrimp Po'Boys with Remoulade Sauce

With its tangy remoulade sauce, a cornmeal-crusted shrimp po'boy is a taste right out of Louisiana's French Quarter.

  • Yield: Makes 4

Source: Martha Stewart Living, June 2004

Ingredients

For the shrimp:

  • 1 pound large shrimp (18 to 22), peeled and deveined
  • Coarse salt and freshly ground pepper
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon cayenne pepper
  • 1 large egg
  • 3/4 cup yellow cornmeal
  • 7 cups peanut or vegetable oil

For the remoulade:

  • 2 large egg yolks
  • 1/4 cup fresh lemon juice
  • 1/2 cup cornichons, finely chopped
  • 2 tablespoons drained capers, coarsely chopped
  • 2 tablespoons coarsely chopped fresh flat-leaf parsley
  • 3/4 teaspoon coarsely chopped fresh tarragon
  • 1 anchovy fillet, finely chopped
  • Coarse salt and freshly ground pepper
  • 1 1/4 cups vegetable oil

For the sandwiches:

  • 1 baguette, halved lengthwise and cut into 4
  • 1 head Boston lettuce, leaves separated

Directions

  1. Make shrimp: Season shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside. Whisk together flour and cayenne in a small bowl; season with salt and pepper. Whisk together egg and 2 tablespoons water in a second small bowl. Put the cornmeal in a third small bowl. Set aside.

  2. Pour peanut oil into a medium saucepan to a depth of about 3 inches. Heat over medium heat until a deep-fry thermometer registers 365 degrees. Working in small batches, dredge shrimp in flour mixture and then egg wash; lightly dip in cornmeal to cover completely.

  3. In small batches, fry dredged shrimp, turning once, until golden, about 3 minutes total. Transfer with a slotted spoon to paper towels to drain. (Adjust heat between batches as necessary to keep oil at a steady temperature.)

  4. Make remoulade: Blend yolks, lemon juice, cornichons, capers, herbs, anchovy fillet, 1/4 teaspoon salt, and pepper to taste in a blender until smooth. With blender running, pour in vegetable oil in a slow, steady stream; blend until emulsified.

  5. Make sandwiches: Spread some of the remoulade on inside of baguette pieces. Line with lettuce, and fill with shrimp.

Cook's Notes

Use any leftover remoulade -- a classic French mayonnaise -- as a cold sauce for seafood or meat dishes. Note: Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.

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