Shrimp Po' Boys with Old Bay Mayonnaise: 2000s Recipes + Menus : gourmet.com

2000s Recipes + Menus

Serves4

Active time:20 min
Start to finish:30 min

May 2008

Though it’s the consummate Chesapeake Bay seasoning, Old Bay could just as easily have been born a ragin’ Cajun. An ample dose jazzes up creamy mayo before getting slathered all over the quintessential New Orleans sandwich.

4 (6-inch-long) pieces soft baguette, halved lengthwise
1/2 cup mayonnaise
2 teaspoons fresh lemon juice
5 teaspoons Old Bay seasoning, divided
1 large egg
2 tablespoons milk
1/4 cup all-purpose flour
1/4 cup cornmeal
1 cup vegetable oil
16 peeled large shrimp (about 3/4 lb)

Accompaniments:

sliced tomato; lettuce; sweet pickle (or relish)

Preheat oven to 350°F with rack in middle.
Bake baguette, cut sides down, on a baking sheet until slightly crisp but not golden, about 10 minutes.
Meanwhile, stir together mayonnaise, lemon juice, and 3 teaspoons Old Bay seasoning.
Whisk together egg and milk in a shallow bowl. Shake together flour, cornmeal, remaining 2 teaspoons Old Bay seasoning, and 1/2 teaspoon each of salt and pepper in a paper or sealable bag.
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers.
While oil heats, coat shrimp in egg mixture, letting excess drip off, then transfer to cornmeal mixture and shake to coat.
Fry shrimp, turning once, until golden brown and just cooked through, 3 to 4 minutes total. Transfer to paper towels to drain.
Spread cut sides of bread with Old Bay mayonnaise, then make sandwiches with shrimp and accompaniments.