I think I've been on a bit of a sandwich kick lately. Or should I say, a bit of a fancy sandwich kick. I like tuna salad on toast and grilled cheese and much as the next person, but there's something special about making the kind of fancy sandwiches usually only enjoyed at a restaurant in the comfort of your own kitchen. But just what makes a fancy sandwich fancy you ask? It can be lots of different things. Special bread, for instance, like brioche or a baguette or a homemade biscuit can make an ordinary sandwich extraordinary. Who doesn't like a croque monsieur or a pulled pork biscuit? Creative sauces, condiments and toppings can totally elevate your classic turkey or roast beef sandwich. Think of the adornments on a club sandwich or a French dip. But the most important factor in fancying up a sandwich is the filling. And what's fancier than filling a sandwich with seafood? Not much, actually. From lobster rolls to grouper sandwiches to seared Ahi, I'll take a fresh seafood sandwich over any other kind any day of the week and twice on Sunday. And with tropical storm Cristobal looming in the Gulf of Mexico, my mind has wandered to thoughts of the best seafood sandwiches Louisiana has to offer - shrimp po' boys. That's why I had to make these. Even if you've never had one, and think it is crazy to put fried shrimp on a sandwich, I hope this post will change your mind and encourage you to make your very own homemade shrimp po' boy.
You don't have to enjoy this with a beer, but I recommend it (and Abita Amber is perfect).
I went to college in New Orleans about (gulp) 25 years ago. As soon as my mom dropped me off, we started tracking hurricane Andrew, which was steadily making its way across the Gulf right towards us. Before we got the orders to evacuate or shelter in place (as a college freshman with no car and no where to go, I rode it out in the hallway of 5 North with the ladies who would become my sorority sisters), a girl I'd just met from down the hall who grew up in Louisiana said we should get some po' boys. I looked at her like she was nuts, because had no idea what that was. She enlightened me. Apparently, po' boys are sub sandwiches so named because they fed the "poor boys" out of work during the streetcar strike of 1929. I hadn't ever had one and didn't know what to pick, but she assured me fried shrimp, "dressed" (meaning it would have lettuce, tomato, pickles and mayonnaise - so fancy, right?) would be the right choice for just such an occasion. She said it was even better with ketchup and hot sauce. So I reluctantly agreed to this unconventional sandwich, and my Lord, it was the beginning of two beautiful friendships: one with my new friend, and one with shrimp po' boys.
Crystal Hot Sauce and Duke's (or Blue Plate) Mayonnaise are a must
You'll notice from the photos that these are not the beer-battered fried shrimp I posted about back in March. These are southern fried shrimp, soaked in hot-sauce spiked buttermilk and coated with a dry mix of cornmeal, flour and seasonings. On their own, these fried shrimp are worth making. Pair them with a little remoulade sauce and a side of fries and you've got a fantastic meal. But using them to make a po' boy really lets them reach their ultimate potential. There's just something about the crisp French bread, creamy mayonnaise. spicy hot sauce and crunchy shrimp that work perfectly in harmony. If you don't have French bread, you can sub Italian bread, or even a good hoagie roll. You can even make it on a burger bun, but then you've made "shrimp on a bun", not a shrimp po' boy. Different, but equally as delicious for a smaller appetite.
I pray our friends along the Gulf coast in Louisiana, Mississippi, Alabama and Florida (and I guess Texas too, because you never can tell where these storms will end up) will all be spared and that Cristobal just fizzles out, as these storms often do. We all need some more good stuff right now. Like fancy sandwiches. Share one with a friend.
Shrimp Po' Boys (makes 4 loaded 6 inch sandwiches)
Ingredients:
1 lb large (26-30 per pound) shrimp, peeled and deveined, tails off
1 cup buttermilk
1 tbsp Louisiana style hot sauce (Crystal preferred)
1 cup AP flour
3/4 cup yellow cornmeal
1 tsp kosher salt
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp black pepper
Canola or vegetable oil for frying
2 (12 inch) French baguettes, cut in half then down the middle
mayonnaise (Duke's or Blue Plate preferred)
ketchup
shredded leaf or ice burg lettuce
sliced tomatoes
dill pickle chips
hot sauce, to taste
Method:
Heat about 1 inch of oil in a cast iron skillet (or other heavy bottom, deep sided large skillet) over medium heat. Mix hot sauce with buttermilk and add shrimp to coat completely.
Mix flour, corn meal, salt, pepper, paprika and garlic powder in a large bowl. When oil is ready (350 degrees or when a little flour dropped in starts to bubble), remove shrimp one at a time from the buttermilk and dredge in the flour mixture. Coat completely.
Carefully drop shrimp, one at a time, into the oil. Be sure not to overcrowd the pan - I put about 8 at a time. Cook for about a minute on each side. Carefully remove cooked shrimp with tongs and drain on paper towels. Sprinkle lightly with kosher salt while hot.
To build the sandwiches, spread mayo and ketchup on the bottom of each piece of bread. Add pickles, tomatoes and lettuce. Add shrimp - about 6 or 7 will fit on each sandwich. It's fine if they fall off, that's part of the fun. Shake on a little (or a lot) of hot sauce and add top of bread. Serve warm.
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