Easy Shrimp Po' Boy ( dressed ) |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Po' boys are supposed to be easy. I tried this at home and it comes pretty close to what I tasted on Decatur Street in the Big Easy Ingredients:
1 lb peeled and deveined shrimp, 26-30/lb |
1/2 cup flour, in a gallon size baggie |
2 eggs, beaten with a fork |
3/4-1 cup cracker meal, enough to coat the shrimp |
shredded lettuce, ... enough for 4 ten inch sandwiches (like very course cole slaw) |
2 tomatoes, thin sliced (12 slices total) |
4 small wide french baguettes, about 10-inch long |
1/4 cup mayonnaise |
vegetable oil, to fry (or use a deep fryer) |
Directions:
1. Rinse shrimp and shake off excess water.
2. In small batches (7-8 at a time), shake shrimp in flour.
3. Wash in beaten eggs, remove excess.
4. Coat in cracker crumbs.
5. Heat oil (1/2 deep) in skillet to hot - about 350 degrees.
6. Fry shrimp until medium brown - about 8-10 minutes, turning once halfway. In a deep fryer, cut the time in half.
7. While shrimp are frying, spread 1 tbs mayo on both sides of the baguettes.
8. Drain shrimp on paper towels.
9. Assemble sandwich as follows:.
10. On bottom of baguettes, arrange 7 shrimp.
11. Cover with lettuce.
12. Add 3 slices of tomato.
13. Put on the top part of the baguettes and slice in half.
14. Serves 4 - including your 3 new best friends. Enjoy.
15. Note about the bread - Ciabattas LOOK right, but they are too dry. Find a bakery that has subtantial, non-wimpy French baguettes - about 3 across. Better yet, if you are a baker, make them yourself with square ends. If all you can find is skinny baguettes, just make more sandwiches with fewer shrimp.
16. Note on Roumalade sauce - many recipes will call for Roumalade sauce instead of mayo. This is a trendy affectation that ignores the humble beginnings of the po' boy (a free sandwich for striking New Orleans transit workers). If you need a kick just add a tablepoon of cayenne (or less) to the flour.
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