Few things scream New Orleans like a classic po’boy. Turn up the heat with simple Ground Cayenne Pepper in aioli form. Put this spicy condiment in a squeeze bottle and use before and after, as liberally as desired.
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients
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1 Cup Mayonnaise
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2 Teaspoons Ground Cayenne Pepper
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1 Teaspoon Garlic Powder
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1 Egg
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1/2 Cup Milk
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1 1/2 Kosher Sea Salt Flakes
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1 1/2 Dashes Ground Black Peppercorns Dustless
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1/2 Cup All-Purpose Flour
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3/4 Cup Yellow Cornmeal
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18 Medium Raw Shrimp, shelled and de-veined
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2 1/2 Cups Vegetable Oil
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1 Loaf Of French Or Italian Bread
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1 Iceberg Lettuce Head, shaved, as much as desired
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1 Large Ripe Tomato, sliced or diced
Directions
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Mix mayonnaise and Ground Cayenne Pepper thoroughly, set aside.
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Preheat oven to 350°F.
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Whisk together egg, milk, 1/2 teaspoon salt and 1 teaspoon black pepper in bowl. Combine flour, 1/4 teaspoon salt, and remaining black pepper in shallow dish. Whisk together cornmeal, remaining salt and cayenne in second shallow dish.
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Drag each shrimp first through flour, then milk, and finally in cornmeal. Place coated shrimp on wire rack and repeat with remaining shrimp.
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Pour enough oil to come about 3 inches high in heavy-bottomed pot. Turn heat to medium-high, and bring temperature to 375°F. Adjust heat as needed to maintain this temperature.
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While oil warms, slice bread in half crosswise, then horizontally, resulting in two five-inch sandwich segments. Place tops back onto bottoms, then place in oven until warm, about 3 minutes. When done, remove and set aside.
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Fry shrimp in batches for 2-3 minutes. Drain on inverted rack over paper towels.
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Spread thin layer of aioli onto cut sides of bread, top with lettuce and tomatoes, followed by a few fried shrimp.