I admit it. I am addicted to sandwiches. Lately I can’t stop writing about sandwiches, talking about them, eating them or food-styling them either. While it’s a fairly benign fixation, it really is time to move on….
So just one last sandwich post. It is always good to go out on a high note or at least a mile high sandwich note. And this is a glorious one! Meet the Shrimp Po’ Boy:
Technically, this isn’t the sandwich I actually ate for dinner tonight. Because at best, I am a mediocre iphone photographer, but po’ boy can I style one! And my friend, photographer Lillie Louise, sure knows how to shoot one! http://www.lillielouise.com Originally this was something I styled and Lillie shot for Epicure Selections. These are the out takes that didn’t get used on their website.
What I love about this sammie, is the mix and play of textures – and of course, the flavour: crunchy, cornmeal-dusted shrimp, hot out of the frying pan all drippy with splatters of Louisiana Hot Sauce ….. piles of crisp yet slightly wilted-with-the-heat shredded lettuce loosely blended with spoonfuls of Epicure’s Roasted Garlic Aioli sauce…..then mix in slivers of pungent red onion, sour salty pickles and sliced tomatoes….. well, let’s just say, that’s one hedonistic flavour bomb in your mouth.
Thank God for a cold beer to calm things down a bit.
And there you have it….or rather, it has you…addicted.
This is the original recipe. For more details go to<a href=”http://www.epicureselections.com/en/recipe/4587/louisiana-hot-spicy-po-boy-sub” title=”Epicure Selections”>
3/4 cup (180 ml) all-purpose flour
3/4 cup (180 ml) fine cornmeal
2 Tbsp (30 ml) Epicure’s Louisiana Hot and Spicy Dip Mix
11/2 lbs (0.7 kg) uncooked shrimp, deveined and tails removed
2 eggs, lightly beaten
1/2 recipe prepared Epicure’s Roasted Garlic Aioli
6 crusty sub buns, preferably whole-wheat
2 tomatoes, sliced
2 cups (500 ml) shredded lettuce
Sliced pickles (optional)
1 recipe Epicure’s Cajun Oven Fries
1. In a bowl, stir flour with cornmeal and Louisiana Hot and Spicy Dip Mix.
2. In another bowl, toss shrimp with eggs. Be sure to evenly coat.
3. Pour enough oil into Epicure’s Chef Eclipse® Coated Professional Frying Pan to cover one quarter of the pan. Heat over medium-high until warm.
4. Working with 1 shrimp at a time, dredge shrimp through cornmeal mixture to evenly coat. Shake off excess, then carefully place shrimp in oil. Repeat with a few more shrimp. Work in batches, being careful to not crowd the pan.
5. Fry until shrimp are deep golden and cooked through, 3 to 4 minutes. Adjust heat as necessary so shrimp don’t burn. Place cooked shrimp on a towel-lined plate to absorb excess oil.
6. Split buns lengthwise. Spread both halves with Aioli. Place tomatoes, lettuce, and pickles on bottom halves. Divide warm shrimp overtop and cover with top bread. Dish up with Cajun Oven Fries.