I've been loving shrimp lately. Being that it is Lent, I find that is a good thing. While in Florida I had a great Shrimp Po Boy from a local mom and pop seafood restaurant. The sandwich was so incredibly good that I have been craving it ever since. My sandwich turned out great and was a hit with the hubster!
Shrimp Po Boy Sandwich
Makes 4 sandwiches
1 pound medium shrimp, shelled, deveined and with tails removed
3/4 cup fine cornmeal
3/4 cup flour
1 Tbsp Cajun seasoning
1 teaspoon salt
2 eggs, beaten
1/2 head iceberg lettuce, shredded
2-3 tomatoes, sliced about 1/4 inch thick
4 French sandwich rolls
Pour enough oil in a large skillet to come up about 1/4 inch, and set the pan over medium-high heat until a small amount of flour sizzles immediately when you drop some in.
Mix the cornmeal, flour, Cajun seasoning and salt in a large bowl. Dredge the shrimp in the egg, then in the cornmeal-flour mixture. Shake off any excess and fry until golden on both sides, about 2 minutes total. Set the fried shrimp aside on paper towels to drain.
To assemble the sandwich, slice the sandwich loaves almost all the way through and spread the remoulade sauce on both the top and bottom. Lay down a layer of shredded lettuce on the bottom of the sandwich, then arrange the shrimp on top. Lay 3-4 slices of tomato on the shrimp and press the top of the bread down on the bottom, compressing the sandwich a little. Serve with fresh lemon and hot sauce, if desired. Enjoy!
For the remoulade sauce
1/2 cup mayo (I used light)
1 tbsp horseradish
1 tsp pickle relish
1 tsp minced garlic
1/2 tsp cayenne pepper
Mix all ingredients together until well blended. Spread evenly onto the sandwich rolls.