Originating in Louisiana, the Po' Boy is the south's answer to a submarine sandwich. Classically consisting of fried meat or seafood served atop a soft steamed baguette, it's a rare sandwich that satisfies even the heartiest of eaters.
Ingredients:
Vegetable oil, for frying
1 pound medium shrimp, peeled and deveined
½ cup all-purpose flour
½ cup cornmeal
2 tablespoons Creole seasoning
½ teaspoon salt
¼ teaspoon cayenne
12-inches French bread, halved horizontally
¼ cup mayonnaise
2 tablespoons spicy mustard
1 cup shredded lettuce
½ cup sliced tomatoes
Directions:
1. Heat enough oil in a large saucepan to come up 1-inch, about 2 cups total, over medium-high.
2. Place flour, cornmeal, 1 tablespoon Creole seasoning, salt, and cayenne in a medium bowl; whisk to combine. Dip shrimp into flour mixture, tossing to fully coat.
3. When oil is hot, carefully transfer shrimp into saucepan and fry until light golden. Remove with a slotted spoon and drain on a plate lined with paper towels.
4. Spread mayonnaise along bottom half of sliced bread; spread mustard along top half. Arrange cooked shrimp atop bottom half of bread, top with lettuce and tomatoes, and replace top half of bread. Enjoy warm.