Easy Shrimp Po' Boy ("dressed")

• lb peeled and deveined shrimp, 26-30/lb↗1
• cup flour, in a gallon size baggie↗1⁄2
• eggs, beaten with a fork↗2
• cup cracker meal, enough to coat the shrimp↗3⁄4 - 1
• shredded lettuce, ... enough for 4 ten inch sandwiches (like very course cole slaw)
• tomatoes, thin sliced (12 slices total)↗2
• small wide French baguettes, about 10-inch long↗4
• cup mayonnaise↗1⁄4
• vegetable oil, to fry (or use a deep fryer)↗

Step-by-step instructions

1. 1

   Rinse shrimp and shake off excess water.

2. 2

   In small batches (7-8 at a time), shake shrimp in flour.

3. 3

   Wash in beaten eggs, remove excess.

4. 4

   Coat in cracker crumbs.

5. 5

   Heat oil (1/2" deep) in skillet to hot -- about 350 degrees.

6. 6

   Fry shrimp until medium brown -- about 8-10 minutes, turning once halfway. In a deep fryer, cut the time in half.

7. 7

   While shrimp are frying, spread 1 tbs mayo on both sides of the baguettes.

8. 8

   Drain shrimp on paper towels.

9. 9

   On bottom of baguettes, arrange 7 shrimp.

10. 10

    Cover with lettuce.

11. 11

    Add 3 slices of tomato.

12. 12

    Put on the top part of the baguettes and slice in half.

13. 13

    Serves 4 -- including your 3 new best friends. Enjoy.

14. 14

    Note about the bread -- Ciabattas LOOK right, but they are too dry. Find a bakery that has subtantial, non-wimpy French baguettes -- about 3" across. Better yet, if you are a baker, make them yourself with square ends. If all you can find is "skinny" baguettes, just make more sandwiches with fewer shrimp.

15. 15

    Note on Roumalade sauce -- many recipes will call for Roumalade sauce instead of mayo. This is a trendy affectation that ignores the humble beginnings of the po' boy (a free sandwich for striking New Orleans transit workers). If you need a "kick" just add a tablepoon of cayenne (or less) to the flour.