Weekend Indulgence – Shrimp Po’ Boys

 

By Kerry Shelby

 

I try to eat light, healthy dishes during the week, but on weekends I lift all restrictions. I believe, to paraphrase Oscar Wilde, that everything should be taken in moderation, including moderation! Weekends are the perfect time to make dishes that may not fit into your weeknight schedule or calorie goals. Indulge a little! I often use my weekend pass on one of my favorite sandwiches, a fried shrimp po’ boy. Lots of bread and fried food, but hey, it’s the weekend!

 

 

The “po’ boy” moniker seems to have originated in New Orleans during a streetcar driver strike just before the Depression, when sympathetic restaurant owners would offer the out-of-work drivers free or discounted food. Whenever he saw one of the striking drivers coming, one restaurateur coined the phrase “Here comes another poor boy.” “Poor boy” became “po’ boy” in a typical New Orleans drawl.

 

 

Wherever it came from, it is a tasty little package of good stuff. Lightly-breaded fried shrimp team up with a flavorful remoulade sauce and a bit of greens on a fat roll. Tradition calls for crusty French bread and iceberg lettuce, but I often use a soft Philly-style hoagie roll and I sometimes use watercress or arugula instead of iceberg. Choose any combination that suits you. Letting the shrimp sit in a mayonnaise slurry similar to the remoulade that will come later adds a layer of depth to the sandwiches.

 

 

Shrimp Po’ Boys

 

First, make the remoulade. Combine ¾ cup good mayonnaise (either homemade or Hellman’s Light is perfect) with the juice from 1 lemon, 1 tablespoon Dijon mustard, 1 tablespoon sweet pickle relish, 1 teaspoon chopped fresh parsley, ½ teaspoon chopped fresh tarragon and a good splash of Tabasco. Mix well and chill.

 

 

In a large casserole dish, mix ½ cup mayonnaise with the juice of one lemon, a dash of Tabasco and a pinch of salt. Peel 1 ½ pounds of 16-20 count Key West pink shrimp, add to the casserole dish and toss in the mayonnaise slurry to coat. Arrange in a single layer and let stand at least 15 minutes.

 

 

Heat about 2 inches of canola oil in a cast iron pot. Turn burner to high and bring the oil to 350 degrees (if you have a candy thermometer) or until a sprinkle of flour sizzles when it hits the surface (if you don’t!). On a plate, mix 1 cup flour and 1 cup fine corn meal. Dredge shrimp in the flour mixture, carefully drop into the hot oil and fry until golden (it won’t take long, so watch closely!) Remove the shrimp to a paper towel.

 

 

Toast 4 Philly-style hoagie rolls and spread a generous amount of remoulade on each side. Layer iceberg or watercress leaves on the bottom half, add shrimp and the top half of the roll. Serve with roasted new potatoes or chips along with a tangy cole slaw.

 

 

Serves 4

 

Drink pairing: Ice cold beer, like the Bahamian beer Kalik, or a fruity white wine, like a Torrontes.

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