Shrimp Po' Boys

When we heard New Orleans was hosting this year’s Super Bowl, we were excited to prepare some Louisiana-born fare. One of New Orleans’ most famous sandwiches is the Po' Boy. The classic sub usually starts with a warm French loaf piled high with zesty fried seafood or dripping sliced roast beef, and some combination of shredded lettuce, tomato, pickles and a creamy topping. While we were not fortunate to have freshly-caught catfish to fry, we opted for shrimp and whipped up a spicy mayonnaise. Admittedly, we were more focused on each bite instead of the game at hand.

Cajun Fried Shrimp Po' Boy

24 medium-sized shrimp, uncooked, de-veined and de-tailed
2 eggs
1 T milk or water
1 c bread crumbs
1/2 c flour
1 T paprika
1 T garlic powder
1/2 t cayenne pepper
Salt and pepper
Vegetable oil
1 large French baguette
1 large beefsteak tomato, sliced in rounds
2 large dill pickles, sliced in rounds
1 1/2 c shredded lettuce

Spicy Mayonnaise 
1/2 c mayonnaise
1 T hot sauce
juice of 1/2 lemon
salt and pepper

In a small bowl, mix together the mayonnaise, hot sauce, lemon juice, salt and pepper and set aside.
 
Preheat oven to 350 degrees Fahrenheit.

Line a baking sheet with parchment or wax paper. Beat the two eggs and milk or water in a shallow bowl. In another shallow bowl, combine the bread crumbs, flour, paprika, garlic powder, cayenne pepper, salt and pepper.

Halve the French bread loaves and place in the oven for 5-7 minutes until slightly toasted and warm throughout. 

Rinse and pat dry the shrimp. One at a time, dip the shrimp in the egg mixture, then lightly press and cover the entire surface in the flour mixture. Set aside on the prepared baking sheet and repeat.

In a deep saucepan, heat 2 inches of vegetable oil on medium high heat. Once the oil is hot (375 degrees Fahrenheit), fry the shrimp, 6 at a time, until dark golden brown. Remove the shrimp with a slotted spoon and place on a paper towel-lined plate and repeat with the remaining shrimp.

With a spatula, spread the Spicy Mayonnaise on both halves of the baguette. Arrange the shrimp evenly on top of the bottom half of the loaf, and top with the sliced tomato, pickles and shredded lettuce.

We suggest sipping a Sazerac or another New Orleans-themed cocktail while enjoying your Po' Boy.