These sandwiches are so, so good. I don’t usually post dinner recipes; the light is horrible in my kitchen at night, and I rarely plan in advance enough to make things during daylight hours that would be nice to photograph. These sandwiches are the exception, though. They’re way too good not to share. You know that thing, with really, really delicious foods, where you get a bite and it totally transcends anything you’d find in the individual ingredients? To give you a more specific example: I remember one night in particular, when we were out in San Francisco and we’d just left a concert. We were far from sober, which of course, meant that the next stop was Taqueria Cancun on Market Street for burritos. There it was, that magical bite of food. That bite of avocado, melted cheese, rice, beans, fresh salsa, cilantro, all of it — in that one taste. And then the drunken moans about how good burritos are. And then, just a few minutes later, all of us wandering back out into the night, ready for more.
(This sounds like a love note to burritos.)
This is about more than that, though. I want to write something eloquent about street foods here, but the best way to explain it is that every city has some kind of food that you absolutely have to eat when it’s the middle of the night and you’re really intoxicated.
Sure, you don’t have to be intoxicated. It could be two in the afternoon and you could be stone cold sober when you eat these. They will still be delicious. Shrimp po’boys remind me of many happy nights out in New Orleans. I’ve actually also had some pretty good ones in Key West, which isn’t too shabby as a vacation destination either. We haven’t gotten away anywhere in quite awhile now, and, while I’d rather hop on an airplane an get a po’boy in a place where the weather’s a bit warmer, realizing that I should just make some vacation food for us while we’re here at the farm was like a revelation. Whether it’s San Francisco burritos, New Orleans po’boys, New York pizza, or whatever you love: If you can’t make it to where the food is, why not bring the food to where you are. Fried Shrimp Po’Boys
Since I hadn’t actually made these before, the recipe is kind of pieced together from several different sources- Emeril’s Creole Seasoning, Hank Shaw’s remoulade recipe, and my boyfriend’s crazy cooking skills. (After managing a seafood restaurant for many years, he can fry the hell out of a shrimp…)
Cook Time: 40 minutes
For the Fried Shrimp:
- 1 lb. shrimp, 26-30s (mediums) peeled and deveined, tails removed
- 1 can of beer
- 2 1/4 c. all-purpose flour
- 3/4 c. fine ground cornmeal
- 1 tbs. garlic powder
- 1 tbs. onion powder
- 1 tsp. freshly ground black pepper
- 1/2 tsp. salt
- 1/2 tsp. freshly ground pepper
- Canola oil, for frying
- 2 1/2 tbs. smoked paprika
- 2 tbs. garlic powder
- 1 tbs. freshly ground black pepper
- 1 1/2 tsp. salt
- 1 tbs onion powder
- 1 tbs. cayenne
- 1 tbs. poultry seasoning (or really whatever you have with some thyme or oregano in it)
- 1 1/2 c. mayo
- 1/4 c. dijon mustard
- 1 tsp. dill pickle juice
- 1 tsp. tabasco sauce
- 1 tbs. smoked paprika
- 2 tsp. cajun spice
- juice from one wedge of lemon (or to taste)
To Make the Sandwiches:
- 4 sandwich rolls, french bread style
- 2 tomatoes, thinly sliced
- 1/4-1/2 head of iceberg lettuce or green cabbage, shredded
- tabasco, to taste
The summary: Shrimp seasoned with cajun spice get dipped in a beer batter and then rolled in a cornmeal breading, then deep-fried. Then you put ’em on a roll with lots of remoulade, hot sauce, lettuce and tomato. The actual process is quick, if you make sure you set it up right. More specific instructions:
In a small bowl, mix together the ingredients for the remoulade. Set aside. In another small bowl, whisk together the ingredients for the cajun spice. Set this aside too. In yet another bowl, this one medium sized, stir together a beer and 1 1/2 cups of flour. This will be the beer batter. It should be pretty thick, similar to pancake batter. Set it aside. Rinse the shrimp. Put them in a bowl and season them with 2 tsp. cajun spice. Mix well. Set aside. Next, make the dry cornmeal breading by whisking together the rest of the flour (3/4 c.), cornmeal, onion powder, garlic powder, salt and pepper. Put this breading mix in a large, shallow dish. Set up one last big plate or lined cookie sheet to put the breaded shrimp on before the go into the fryer.
Put about an inch of canola oil in a large cast iron skillet and turn the heat on to medium-high. If you have a thermometer, the oil should read around 350 degrees. Make sure the oil is hot before you put in the shrimp. If you don’t have a thermometer, you can put a few drops of water in the oil. You’ll know it’s hot if the water sizzles like crazy.
Dip each shrimp in the beer batter first, then roll it in the dry breading, then set it on a plate. Once all of the shrimp are breaded, they’re ready to be fried.For one pound of shrimp, you’ll probably need to do two batches in the skillet so they’re not too close together. Fry each batch until they’re nice and golden brown. Put the finished shrimp on a cookie sheet lined with paper towels so the breading doesn’t get soggy.
To assemble the sandwich, spread remoulade on each side of the bun. Lay out the lettuce, then the sliced tomato, and then the fried shrimp. Throw a little tabasco on there if you want it to have some extra kick. Then, the most important step of the whole process: press down on the finished sandwich to smoosh everything together. I have no idea why this really matters, but somehow it all just comes together after you do this. It’s magical.
Serve immediately, preferably with a cocktail.
- a splash of grenadine, either a fancy artisanal brand or the usual stuff with the red #5 in it
- sprite, or some kind of fancy organic no high fructose corn syrup equivalent