Shrimp Po' Boys

I love a good Po' Boy. Who knew it would be so easy to make Shrimp Po' Boys at home.

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

Lettuce

Tomato

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.