2000s Recipes + Menus
Shrimp Po’ Boys with Old Bay Mayonnaise
Serves4
- 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)
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Accompaniments:
sliced tomato; lettuce; sweet pickle (or relish)
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Preheat oven to 350°F with rack in middle.
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Bake baguette, cut sides down, on a baking sheet until slightly crisp but not golden, about 10 minutes.
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Meanwhile, stir together mayonnaise, lemon juice, and 3 teaspoons Old Bay seasoning.
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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.
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Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers.
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While oil heats, coat shrimp in egg mixture, letting excess drip off, then transfer to cornmeal mixture and shake to coat.
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Fry shrimp, turning once, until golden brown and just cooked through, 3 to 4 minutes total. Transfer to paper towels to drain.
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Spread cut sides of bread with Old Bay mayonnaise, then make sandwiches with shrimp and accompaniments.
- Keywords
- andrea albin,
- sandwiches,
- southern u.s.,
- web-exclusive recipes,
- seafood
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