2000s Recipes + Menus

Shrimp Po’ Boys with Old Bay Mayonnaise

  • Active time:20 min
  • Start to finish:30 min
May 2008
Though it’s the consummate Chesapeake Bay seasoning, Old Bay could just as easily have been born a ragin’ Cajun. An ample dose jazzes up creamy mayo before getting slathered all over the quintessential New Orleans sandwich.
  • 4 (6-inch-long) pieces soft baguette, halved lengthwise
  • 1/2 cup mayonnaise
  • 2 teaspoons fresh lemon juice
  • 5 teaspoons Old Bay seasoning, divided
  • 1 large egg
  • 2 tablespoons milk
  • 1/4 cup all-purpose flour
  • 1/4 cup cornmeal
  • 1 cup vegetable oil
  • 16 peeled large shrimp (about 3/4 lb)
  • Accompaniments:

    sliced tomato; lettuce; sweet pickle (or relish)
  • Preheat oven to 350°F with rack in middle.
  • Bake baguette, cut sides down, on a baking sheet until slightly crisp but not golden, about 10 minutes.
  • Meanwhile, stir together mayonnaise, lemon juice, and 3 teaspoons Old Bay seasoning.
  • Whisk together egg and milk in a shallow bowl. Shake together flour, cornmeal, remaining 2 teaspoons Old Bay seasoning, and 1/2 teaspoon each of salt and pepper in a paper or sealable bag.
  • Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers.
  • While oil heats, coat shrimp in egg mixture, letting excess drip off, then transfer to cornmeal mixture and shake to coat.
  • Fry shrimp, turning once, until golden brown and just cooked through, 3 to 4 minutes total. Transfer to paper towels to drain.
  • Spread cut sides of bread with Old Bay mayonnaise, then make sandwiches with shrimp and accompaniments.
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