|New Orleans Shrimp Po’ Boys|
The other night, Mr. B and I were in bed with Anthony Bourdain–well, Anthony Bourdain wasn’t in bed with us (that would have been awkward), but one of his shows was on TV and it was all about his wanderings through New Orleans.
Gosh. It made us homesick.
Some of the places that he went were places that were our stomping grounds, but then, the beautiful thing about New Orleans is that there are so many little neighborhoods and so many little neighborhood joints that everyone has their favorite. Mr. B and I started talking about our favorites. You know, favorite place to get a roast beef po’ boy, favorite place to get a shrimp po’ boy, favorite bar, best place to eat oysters, favorite place to people watch. It was a long conversation, and when I finally dozed off, I dreamt of little fried shrimp jumping over bottles of Tabasco™ sauce and landing smack on long loaves of French bread.
In the morning, when I saw that I had gnawed away part of my pillow, I headed to the grocery for some shrimp. Evidently, I needed a shrimp po’boy.
I think you do, too.
Shrimp Po’ Boys
2lbs. Shrimp, peeled, deveined, and butterflied
Zatarain’s™ Shrimp Fry with lemon (reduced sodium)
Mayo, shredded lettuce, sliced tomato, sliced pickles
1. Put shrimp, in a single layer, into a baking dish. Liberally sprinkle with the Tabasco™ sauce. Drizzle with milk and stir to coat the shrimp. Let sit for 20 minutes.
2. In a shallow dish, combine corn flour and Zatarain’s™ Shrimp Fry.
3. Drain shrimp in a colander in the sink.
4. Toss a handful of shrimp into the corn flour mixture and dredge. Set off to the side while you dredge the remainder of the shrimp.
5. Heat about 2 inches of canola oil in a cast-iron skillet over medium-high heat until oil reaches 350º.
6. Fry shrimp in a single layer, in batches, until cooked through and golden brown. Keep warm on a rack in an oven heated to 250º.
7. Slice the baguette into 6 inch pieces. Slice each piece horizontally into halves. Pull out as much of the inner crumb as possible, leaving a little pocket in each piece.
8. Slather both pieces of the bread with Mayo (or tartar sauce, if you prefer) on the top half, layer sliced tomatoes, shredded lettuce and pickle slices.
9. Take the shrimp from the oven and pile the fried shrimp onto the bottom piece of prepared bread. Generously douse with Tabasco™ and a squeeze of lemon.
10. Put the two pieces together, grab a handful of napkins and a cold beer. Enjoy.