Under 30 Minutes

Shrimp Po'boys

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.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, June 2012

Ingredients

  • 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

Directions

  1. 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.

  2. Spread sauce in rolls and fill with tomato, lettuce, and shrimp.

Cook's Notes

Deep-frying at home is easy -- and no special equipment is needed. If you don't have a thermometer, dip a wooden spoon's handle in the oil. If it bubbles steadily, it's ready.

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