My last few days as a single man were spent at Mardi Gras with my buddies, celebrating my bachelorhood. Sure the bead tossing and booze in the streets were great, but some of the best moments of the trip were 3:00 a.m. po’ boy sandwiches at hole-in-the-wall sammy shops. What a brilliant idea—fried fresh seafood on fresh bread with crispy veggies and mayo.How can you go wrong? This recipe features really easy lightly-fried shrimp, some liquid heat and fresh veggies.
– 2 cups (475 ml) canola oil.
– 1 cup (125 g) all-purpose flour.
– 1 cup (170 g) cornmeal.
– Pinch of salt.
– Pinch of cracked black pepper.
– 2 cups shrimp, peeled, deveined.
– 1 cup (85 g) coleslaw mix (veggies only!).
– 2 tsp (10 ml) hot sauce, such as Frank’s RedHot.
– 1 dill pickle, diced small.
– 1 tsp (7 ml) honey.
– 2 tbsp (28 ml) mayo.
– 1 bakery-fresh French roll.
– 1 tsp (2 g) Cajun seasoning.
Step 2: Put your slaw mix in a medium-size bowl (you could empty and wash your flour bowl—efficiency!). Add the hot sauce, diced pickle, honey, and 1 tablespoon (14 ml) of the mayo. Mix the slaw thoroughly.
Step 3: Cut the roll open, leaving it hinged. Open the roll on a plate so that it lays almost flat. Mix the remaining tablespoon (14 ml) of mayo and the Cajun seasoning together in a small bowl, and spread across both sides of the roll. Next heap the slaw over the bread. Finally, put the shrimp on top. This is probably more of a fork and knife meal than a sandwich. So snap a pic and get to work!