Shrimp Po’ Boys

Recently, I was looking at a friend’s news feed on Facebook when she visited New Orleans. Oh, how I love the food of that city! The beignets, red beans and rice, and bread pudding with rum sauce are enough to keep me happy for a long time. Throw in some shrimp po’ boys and my life is complete. After visiting the city several years ago, I came home and created this dish. Don’t skip the remoulade sauce – it pushes the sandwich over the top!

Ingredients:

1 lb. medium-size shrimp, peeled and deveined

Po’ Boy seasoned flour (recipe follows)

Vegetable oil, for frying

1 loaf Italian or French bread or individual submarine sandwich rolls

Remoulade sauce (recipe follows)

Lettuce (optional)

Tomato slices (optional)

Po’ Boy seasoned flour Ingredients

Mix the following ingredients together in a large bowl:

1½ cups flour

¾ cup yellow corn meal

¼ cup cornstarch

1 t salt

½ t paprika

½ t garlic powder

½ t onion powder

½ t pepper

Dash allspice

Remoulade Sauce Ingredients:

Mix the following ingredients together in a bowl and place in the refrigerator until needed:

2 T mayonnaise

2 t Dijon mustard

1 t dried parsley

1 t paprika

½ t onion powder

½ t garlic powder

¼ t salt

¼ t pepper

Directions:

Add approximately 1½” of oil to a large skillet (it should completely submerge the shrimp once they are added). Alternately, you can use a deep fryer to fry the shrimp. Heat the oil over medium high heat.

Toss the shrimp in the seasoned flour until well coated. Fry the shrimp in batches in the oil until lightly golden brown. Be careful not to over fry as the shrimp will be tough. Drain shrimp on a paper towel lined plate. Immediately sprinkle with a little salt. Continue with the rest of the shrimp.

Slice the bread and assemble the sandwiches. Spread remoulade sauce on both sides of the bread, then top with a generous amount of shrimp. If desired, add lettuce and tomato slices. Makes about 4 large sandwiches.