Friday, March 23, 2012

Rich Boy, Po' Boy

Tomorrow is the Louisiana primary, and there's a chance Mitt Romney could win his first Southern state.   Will it be The Big Easy or bon rien for Mitt?  Can the good people of Louisiana overlook Mitt's inability to relate to the common folk?
Rich Boy, Po’ Boy
Makes 6 sandwiches
Po'?  HELL NO!  You'll feel like a bazillion-aire when you eat this!

3/4 cup flour
2 Tbsp. Creole seasoning, divided
2 eggs 
1/3 cup each corn meal and masa harina
1 lb. medium-size raw shrimp, peeled and deveined
Hot oil for frying
1 (8 oz.) French baguette, cut in half 3/4 through crosswise and then cut lengthwise into 6 equal pieces (see note below)
1/2 cup mayonnaise
6 Tbsp. Creole mustard (see note below)
2 plum tomatoes, thinly sliced
1-1/2 cups shredded lettuce
12 pickle slices

In a medium bowl combine flour with 1 Tbsp. Creole seasoning.  In a separate bowl beat eggs with 2 Tbsp. water.  In a third bowl combine remaining Creole seasoning with corn meal and masa harina.

Dredge shrimp in flour mixture.  Dip in egg and then coat with corn meal mixtue.  Fry shrimp in batches in hot oil until just golden brown (about 2 minutes in 350-375°F oil).  Transfer shrimp to paper-towel lined baking sheet and keep warm in 180°F oven until all shrimp have been fried.

Fill each bread piece evenly with mayonnaise, mustard, tomatoes, lettuce, pickles and shrimp.

Disclaimer alert:  There was no good, fresh French bread available when I shopped to prepare this recipe.  I substituted bolillo rolls.  French bread has to be fresh when you’re making a Po’ Boy.

If you can’t find Creole mustard (Zatarain’s has a good one), you can make your own by combining 1/3 cup Dijon mustard with 1 Tbsp. Worcestershire sauce and a dash of hot sauce.

Look for a good local brew to enjoy with this sandwich.  I've never actually tried the Abita Saint Gleason Imperial Red Ale, but it sounds like a perfect Lenten compliment to this "fish on Friday" meal.  The Abita Amber is another good choice.

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