Shrimp Po'boys - Martha Stewart Living

By á-46

Ingredients

• 1/2 cup mayonnaise
• 6 tablespoons chopped cornichons or dill pickles
• 3/4 to 1 teaspoon cayenne pepper, divided
• 1 cup cornmeal
• 2 teaspoons coarse salt
• 1 1/2 cups vegetable oil
• 1 pound medium shrimp, peeled and deveined
• 4 hoagie rolls, split
• 1 medium tomato, sliced
• 8 leaves butter lettuce, such as Bibb or Boston

Preparation

Step 1

1.
Stir together mayonnaise, cornichons, and 1/4 to 1/2 teaspoon cayenne. On a plate, combine 1/2 teaspoon cayenne, cornmeal, and salt.


In a medium skillet, heat oil over medium-high until it registers 350 degrees on a deep-fat thermometer.


Coat shrimp in cornmeal mixture, shake off excess, and carefully add to hot oil in batches. Cook until golden, 2 to 3 minutes.

Remove shrimp with a slotted spoon and transfer to paper towels to drain.

2.
Spread sauce in rolls and fill with tomato, lettuce, and shrimp.