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Shrimp Po’Boy Sandwiches

February 12, 2010

If you guessed that the convergence of the Saints’ Super Bowl win on Sunday and Mardi Gras next Tuesday put me in a N’Awlins kind of mood, you were right.  It gives me the perfect opportunity to tell people up here all about New Orleans and spread a little Southern goodness.  For some reason, they don’t include Mardi Gras in the education curriculum up here.

The skill I learned with this meal with frying shrimp. It wasn’t too hard, but the cornmeal caused quite a stir in the oil.  The little shrimps were kickin’.

I ended up making my own ad hoc sauce, using mayo, cayenne and salt and pepper. The one thing I would change about it is that I don’t think I included enough spice. There wasn’t as much kick in it as I wanted, because I’m a bit of a wimp when it comes to spice.  Don’t be afraid to Emeril Lagasse-it (kick it up a notch!).

Patiently waiting for the shrimps

Shrimp Po’Boy Sandwiches
Makes 6


1 to 1 1/2 pounds medium boiled shrimp (from 6 to 10 shrimp for each roll, depending on size)
2 cups milk
1 egg
cornmeal or fine bread crumbs
1/8 teaspoon salt
dash pepper
6 sub rolls, split, with the insides taken out
1 tomato, sliced
lettuce leaves


Heat oil to 375F.

Mix milk with egg and add shrimp. Let stand until you’r ready to start frying.

Mix equal parts flour and cornmeal with salt, pepper and cayenne and whisk together.

Coat shrimp with cornmeal mixture and start frying. Be sure to flip the shrimp around a bit and fry until golden brown.

Mix up your mayo with cayenne or hot sauce or leave it plain if you want.

Place the shrimp in the loaves and top with tomato and lettuce.  Spread the mayo and enjoy!

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