Shrimp Po' Boys with Chipotle Mayo
makes 6 to 8 sandwiches
2 lbs large frozen shrimp; defrosted, peeled, cleaned, and tails removed
1 TBSP Salt
2 TBSP Old Bay or Cajun seasoning
1 cup cornmeal
Oil for frying
4 Crusty french flutes cut in half and then split and lightly toasted in the oven
1 cup mayonnaise
2 TBSP minced chipotle peppers packed in adobo sauce or 2 TBSP Smoky Tabasco
Juice from 1/2 lime
Sliced spicy pickled peppers
In a colander, toss shrimp with salt and allow to sit for about 5 minutes. Rinse and drain throughly, then toss with 1 TBSP seasoning of choice and allow to marinate for 15 minutes. Stir remaining seasoning into cornmeal and toss marinated shrimp to coat, shaking off excess dredge. Add oil to a large skillet so that it comes about halfway up the sides. Heat oil until a dusting of cornmeal added to the skillet begins to sizzle. Add shrimp in batches, being sure to not over crowd the pan and fry for about 2 minutes. Flip the shrimp and fry on the other side for another 2 minutes. Move to a paper towel covered plate to drain.
To make the chipotle mayo, stir together the mayo, chipotles, and lime juice, season with a pinch of salt and pepper.
To assemble sandwiches, spread the bread with a generous amount of chipotle mayo, fill with a portion of fried shrimp, dress with lettuce, tomato, peppers and pickles as desired.