Shrimp Po' Boy

Preparation

1. Step 1

   In a medium bowl, combine ½ cup of flour, 1½ teaspoons Creole seasoning, ½ teaspoon salt and ¼ teaspoon pepper. Whisk to combine and set aside.

2. Step 2

   In another medium bowl, combine remaining ½ cup flour and 1½ teaspoons Creole seasoning with the cornmeal, ½ teaspoon salt and ¼ teaspoon pepper. Whisk to combine and set aside. 

3. Step 3

   Add the eggs to a small bowl and whisk well. 

4. Step 4

   Create an assembly line of the flour mixture, the whisked eggs, the cornmeal mixture and a large plate. Dip the shrimp in flour mixture; shake off excess. Dip in egg mixture, and let excess drip off. Dredge in cornmeal mixture and set aside on the plate, repeating until all of the shrimp are double dredged.  

5. Step 5

   Heat 1½ inches of oil in a heavy-bottomed saucepan to 325 to 350 degrees. Once sufficiently hot, add the shrimp in two to three batches, cooking until they are golden brown and cooked through, 3 to 4 minutes total. Remove the fried shrimp with a slotted spoon or spider, and transfer to a paper towel-lined plate and skim any stray bits of loosened coating with a small strainer or slotted spoon in between batches. 

6. Step 6

   For “dressed” po’ boys, slice the French bread in half and generously spread mayonnaise inside. Add lettuce, pickle chips and tomato slices. Divide shrimp among each sandwich. Squeeze fresh lemon juice onto shrimp and drizzle lightly with hot sauce.