SHRIMP PO BOYS w/OLD BAY MAYONNAISE

By BobD

Ingredients

• 4 SERVINGS
• 4 (6-inch-long) pieces soft baguette, halved lengthwise
• 1/2 cup mayonnaise
• 2 teaspoons fresh lemon juice
• 5 teaspoons Old Bay seasoning, divided
• 1 large egg
• 2 tablespoons milk
• 1/4 cup all-purpose flour
• 1/4 cup cornmeal
• 1 cup vegetable oil
• 16 peeled large shrimp (about 3/4 lb)
• ACCOMPANIMENTS: sliced tomato; lettuce; sweet pickle (or relish)

Details

Servings 4
Adapted from gourmet.com

Preparation

Step 1

Preheat oven to 350F with rack in middle.

Bake baguette, cut sides down, on a baking sheet until slightly crisp but not golden, about 10 minutes.

Meanwhile, stir together mayonnaise, lemon juice, and 3 teaspoons Old Bay seasoning.

Whisk together egg and milk in a shallow bowl. Shake together flour, cornmeal, remaining 2 teaspoons Old Bay seasoning, and 1/2 teaspoon each of salt and pepper in a paper or sealable bag.

Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers.

While oil heats, coat shrimp in egg mixture, letting excess drip off, then transfer to cornmeal mixture and shake to coat.

Fry shrimp, turning once, until golden brown and just cooked through, 3 to 4 minutes total. Transfer to paper towels to drain.

Spread cut sides of bread with Old Bay mayonnaise, then make sandwiches with shrimp and accompaniments.