As you may recall from recent posts ( unless your CRS is really bad :-), I brought back some Central Grocery Olive Salad from our trip to Nawlins and I thought I’d impress our visiting son, Rhett, by offering him a muffuletta. When I asked if he liked them, he said they were ok, but for food from that area he’d much rather have a shrimp po boy. Well, it just so happened, we had the stuff on hand for them and since he was planning to eat lunch prior to heading back home, we decided to fix him up.
We used some 16 count farm raised shrimp we had in the freezer and some of the shrimp we brought back from Nawlins – couldn’t pass up the taste test opportunity. We used our normal beer batter, but added some Slap Ya Mama with the Old Bay, then rolled in Panko and deep-fried at 365*. The batter recipe was:
1 cup Flour, self rising
¾ can Beer - add slowly to desired consistency
1 ea Egg
1 tsp Old Bay
1 tsp Slap Ya Mama (subbed it for the salt)
We all agreed some powdered cayenne would have made them better.
I used some smaller loaves of French bread and didn’t cut it clear through – to help keep the shrimp on the sandwich -and dressed it with lettuce, tomato, and mayo.