No visit to the Gulf Coast would be complete without a po'boy. These humble sandwiches, filled with meat or fried seafood, have evolved from a workingman's lunch to signature local cuisine. Between trips, it's a cinch to bring the bayou to your own kitchen.
- Total Time:
- Servings: 4
Source: Everyday Food, June 2012
- 1/2 cup mayonnaise
- 6 tablespoons chopped cornichons or dill pickles
- 3/4 to 1 teaspoon cayenne pepper, divided
- 1 cup cornmeal
- 2 teaspoons coarse salt
- 1 1/2 cups vegetable oil
- 1 pound medium shrimp, peeled and deveined
- 4 hoagie rolls, split
- 1 medium tomato, sliced
- 8 leaves butter lettuce, such as Bibb or Boston
Stir together mayonnaise, cornichons, and 1/4 to 1/2 teaspoon cayenne. On a plate, combine 1/2 teaspoon cayenne, cornmeal, and salt. In a medium skillet, heat oil over medium-high until it registers 350 degrees on a deep-fat thermometer. Coat shrimp in cornmeal mixture, shake off excess, and carefully add to hot oil in batches. Cook until golden, 2 to 3 minutes. Remove shrimp with a slotted spoon and transfer to paper towels to drain.
Spread sauce in rolls and fill with tomato, lettuce, and shrimp.