|Mr. B’s Shrimp Toasts|
One of my favorite ways to eat a fried shrimp sandwich is on plain buttered toast with a side of tartar sauce and a cold beer. When most people think of a classic New Orleans sandwich, they think about the po’ boy–a sandwich I’d never turn down–but in many an old school New Orleans restaurant it’s just as popular to get your fried shrimp and oysters on buttered toast with tartar sauce and a squeeze of lemon.
Don’t tell Mr. B I said this, but he’s a real pushover whenever I ask him to fry me up a plate of shrimp and I’d gladly ask him everyday if I thought there was enough elastic in my yoga pants, but since there isn’t, I can’t push my luck.
But, it’s spring and I love fried shrimp and cold beer. Especially on a Friday evening when the weekend is just around the bend. So, I’ve pressed on with my luck and asked Mr. B to make another batch of his famous fried shrimp and I’ve promised to make Aunt Judy’s tartar sauce and open the beers.
4 slices bread
Aunt Judy’s Tartar Sauce
1 six pack ice cold Abita Amber™
1. In a large, flat baking dish, mix together milk, eggs, 2-3 generous squeezes of yellow mustard and 5-6 shakes of Tabasco™ sauce until combined.
2. Put shrimp into the mixture and toss to coat; cover and let marinate at room temperature for 30 minutes.
3. Sit down at the table and drink an Abita Amber™ and have a good conversation.
4. Pour 1 1/2 inches of canola oil into a cast iron frying pan and bring up to 325º.
5. Drain shrimp in a colander.
6. Put a good pile of corn flour in a pie plate.
7. One at a time, dredge the shrimp in the corn flour.
8. Fry shrimp until golden brown; then transfer to a wire rack lined with paper towels, sprinkle with salt and keep warm in the oven.
9. Fry the remaining shrimp, adding more oil as needed (make sure to bring your oil back up to temperature before adding the shrimp).
10. Toast the bread and butter.
11. To serve, place one piece of toast on the each plate and pile the shrimp up; serve with tartar sauce and lemon wedges and ice cold Abita Amber™ beers.
* I like to eat my shrimp down to a manageable pile, remove the tails from the remaining shrimp, cover them in tartar sauce, a squeeze of lemon and a few dashes of hot sauce and then top with a second piece of bread.
Aunt Judy’s Tartar Sauce
2 cups of Blue Plate™ Mayo**
3/4 cup dill pickle relish
3 tablespoons of lemon juice
1. Mix together; refrigerate until firm, then stir and serve.
**There’s no substitute for Blue Plate™ mayo, but since I’ve had to make an adjustment to life outside of New Orleans, I use either Best Foods™ or Hellman’s™–same mayo, just different names depending on which side of the Mississippi River you live on.