Shrimp Po Boys
Crisp fried shrimp are stuffed into a hollowed-out baguette that?s been buttered, toasted, and spread with a zesty sauce. Use more Tabasco in the sauce to suit your taste, or pass the bottle at the table.
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|4 6"baguettes; split|
|2 tablespoonsbutter; at room temperature|
|2 1/2 tablespoonsDijon mustard|
|1/4 teaspoonTabasco sauce; more to taste|
|1/2 cupWhole milk|
|1 egg; beaten to mix|
|3/4 cupDry bread crumbs|
|1/4 teaspoonFresh ground black pepper|
|1/4 teaspoonCayenne pepper|
|1 1/4 poundslarge shrimp; shelled|
|2 cupsromaine lettuce; shredded (or iceberg)|
|1 tomato; cut into thin slices|
Shrimp Po Boys Preparation
Heat the oven to 350 degrees. Remove the soft centers of the baguette, leaving a 1/2-inch shell. Put the bread, cut-side up, on a baking sheet and brush with the butter. In a small bowl, combine the mayonnaise, mustard, and Tabasco sauce.
Heat about 3 inches of oil in a medium saucepan until it reaches approximately 360 degrees . In a medium bowl, combine the milk and the egg. In another bowl, combine the bread crumbs with the salt, black pepper, and cayenne. Dip the shrimp into the flour, then into the egg mixture, and then into the bread crumbs.
Put about a third of the breaded shrimp into the oil and fry, turning, until golden on the outside and just done in the center, 2 to 3 minutes. Drain on paper towels. Repeat with the remaining two batches of shrimp.
Meanwhile, bake the pieces of baguette until crisp, about 5 minutes. Spread the sauce on both sides of the bread. Sandwich the lettuce, tomato, and fried shrimp between the bread.
Tips Wine Recommendation: Choose a cold beer rather than wine. It?s the best choice for washing down these spicy sandwiches.
Excellent, true-New Orleans flavor! If you are in a rush, use boxed fried shrimp (tail-off) and bake them. The sauce in this recipe makes it authentic tasting. Add pickles!
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