In the spirit of Labor Day I am taking this weekend to do absolutely no work. That’s not true, actually, but I am doing significantly less work than I do on a normal weekend and I have spent the past two days at the beach, floating in the waves, working on my
tan sunburn. It has been glorious. I am in heaven.
Earlier this week the mornings were crisp and the days had a real sense of fall about them. When the heat and mugginess returned on Friday everyone complained, but I was thrilled. Mugginess = summer and I am not ready for summer to end. I will relish all the heat and humidity the world wants to throw my way for the next month because I know all too soon I’ll be floating in a down jacket instead of in the marsh. So with that, I give you a summer sandwich I never want to stop eating for the summer days I never want to end. Po’ boys and 110% humidity forever.
Shrimp Po’ Boys
from my cookbook, The American Cookbook
2 loaves French bread
One ripe red tomato
8 pieces of bib lettuce
2 dozen shrimp
1 cup/ 130g flour
1 tsp paprika
½ tsp cayenne
½ tsp salt
1 cup panko/ 70g or breadcrumbs
Peanut oil for frying
1 cup/ 220g mayonnaise
¼ cup/ 125g mustard
Juice from ½ lemon
1 oz pickle brine or apple cider vinegar
1 tsp paprika
1 tbsp creamed horseradish
Heat oil to 375F. Mix together flour, paprika, cayenne, salt, and breadcrumbs.
Rinse and peel shrimp. Dip shrimp in breading and fry for 3-4 minutes or until golden brown. Let cool on rack.
Combine mayonnaise, mustard, brine, paprika, horseradish, and lemon juice. Smear French bread with remoulade and layer sliced tomatoes, lettuce, and fried shrimp.