Shrimp Po' Boy with Spicy Mayonnaise (Louisiana)

A po' boy (also poor boy) is a traditional submarine sandwich from Louisiana. It almost always consists of meat, usually roast beef, or fried seafood. The meat is served on baguette-like New Orleans French bread, known for its crisp crust and fluffy center. In the late 1800s fried oyster sandwiches on French loaves were known in New Orleans and San Francisco as "oyster loaves", a term still in use. The sandwich was alternately called a "peacemaker" or "La Mediatrice". There are countless stories as to the origin of the term "po' boy". A popular local theory claims that "po' boy", as specifically referring to a type of sandwich, was coined in a New Orleans restaurant owned by Benny and Clovis Martin (originally from Raceland, Louisiana), former streetcar conductors. In 1929, during a four-month strike against the streetcar company, the Martin brothers served their former colleagues free sandwiches. The Martins' restaurant workers jokingly referred to the strikers as "poor boys", and soon the sandwiches themselves took on the name. In Louisiana dialect, this is naturally shortened to "po' boy."

vegetable oil, for frying
1½ lbs large shrimp, peeled and deveined
3 Tbsp. Emeril's Essence Creole Seasoning (Bayou Blast)
1½ tsp. sea salt
¾ tsp. ground cayenne
1½ cups all-purpose flour, unbleached
1½ cups yellow cornmeal
2 small French bread loaves (baguettes), each about 10" long
4 Tbsp. butter, melted
¼ cup Hellmann's mayonnaise
red pepper sauce
1 cup lettuce, shredded
1 large ripe beefsteak tomato, thinly sliced
dill pickles, sliced (optional)

To Serve:
hot sauce
potato chips

Heat the oil in a large sauce pan or preheat a deep fryer to 360°F.

Season the shrimp with 1 Tbsp. of the Essence, ½ tsp. of the salt and ¼ tsp. of the cayenne. In a medium mixing bowl combine the flour and cornmeal and season with the remaining 2 Tbsp. of the Essence, 1 tsp. salt and ½ tsp. cayenne. Dredge the shrimp in the seasoned flour mixture, coating the shrimp completely.

Fry the shrimp in the hot oil, in batches if necessary, until golden brown, stirring constantly, about 4 minutes. Remove from the oil and drain on a paper-lined plate. Season with salt and hot sauce.

Split the French bread loaves in half and brush both cut sides of the bread with some of the melted butter. Using a spatula, spread the mayonnaise on both sides of the bread, then sprinkle with hot sauce.

Divide the shrimp evenly between the 2 sandwiches and garnish with the lettuce, tomato slices, sliced pickles and hot sauce, if desired.

Serve with potato chips.

Makes 2 servings.