The Kitchn: A new take on a classic southern favorite
Whenever I see a seafood po'boy on a restaurant menu, I'm usually tempted to order it because I'm such a fan of the combination of crispy fried seafood, cool lettuce and creamy mayo on a soft roll. A deep-fried po'boy is not usually something I'd attempt in my own kitchen, but this version of it -- with quickly sauteed shrimp -- is easy enough to throw together on a busy weeknight.
To make sure there's still plenty of flavor in the shrimp, I sprinkle it with classic Old Bay Seasoning before sauteing it on the stovetop. Take care to buy really good-quality shrimp, as this usually means the shrimp are juicy and stay nice and firm. I've found that lower-quality shrimp tend to be very waterlogged and mushy when cooked.
Opt for a soft French sandwich roll -- crusty bread is just a tad too crunchy for this sandwich. And while of course there's the requisite schmear of mayonnaise, this po'boy rebels a little bit by also having a creamy avocado spread flavored with tangy hot sauce. I didn't dare omit the shredded iceberg lettuce, though, as I feel its clean crispness is a key ingredient in po'boys.
Serve this sandwich as a hearty lunch or an easy dinner when paired with some salty potato chips and an ice-cold beer.
Sauteed Shrimp Po'boys
Makes 4 sandwiches
1 medium avocado
1 1/2 teaspoons Dijon mustard
1 teaspoon Tabasco or Crystal hot sauce, plus more for serving
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