Coast Cooking

Coast Cooking: How to make a great po-boy

A vast list of ingredients can be placed inside a loaf of French bread and turned into a po-boy.

Roast beef is messy and wonderful, when not overcooked. An oyster po-boy is sent from heaven, but my all-time favorite is a fully dressed shrimp po-boy.

When dealing with seafood there are a few things to remember. First, always use fresh seafood. If you are not sure, smell it. Seafood should always smell only of the salty sea, never fishy or strong in any way.

Second is, do not overcook the seafood. Shrimp and oysters cook in fewer than two minutes, and for every second you continue to cook it the texture suffers and the flavor is destroyed.

Lastly, consider the freshness of the rest of the ingredients; bread, tomatoes, lettuce and the quality of the mayonnaise you use. Every step counts, and every short cut you use diminishes the results.

SHRIMP PO-BOY

1 po-boy loaf per person

12 medium size shrimp per po-boy

Tempura powder

Panko bread crumbs

1-2 cups milk

Thinly sliced fresh tomato

Lettuce

Mayo

Salt and pepper

Season the tempura aggressively. Toast the bread in the oven. Toss the shrimp in the milk, then in the tempura, back in the milk, then into the panko. Fry in a shallow, heavy bottom pan for not more than 2 minutes, 1- 1/2 is more like it. Remove, drain and set aside. Slather the mayonnaise on the toasted bread, add the shrimp, then the lettuce and tomato. Serve at once with an ice cold Barqs Root Beer in a glass bottle. 

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