Beer Batter Shrimp Po'boy

By mamacasma

You'll know what's for dinner in a flash with this irresistible, homey recipe from Mark Bittman' s new cookbook, Kitchen Express. You don't have to go to the South to have po'boys anymore. Try Bittman's simple recipe for a warm, comforting sandwich right in your own kitchen.

Ingredients

• 12 ounces beer
• 1/2 cups cornmeal
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 1 pound large peeled, deveined shrimp
• 4 loaves crusty Italian or French bread
• Lettuce, for serving
• Tomato slices, for serving
• Mayonnaise, for serving
• Lemons, for serving
• Hot sauce, for serving

Preparation

Step 1

1. In a medium pot, heat canola oil to 350°F.
2. In a large bowl, mix together beer, cornmeal, salt, black pepper, and paprika. Coat shrimp in the cornmeal mixture and fry in batches until golden, about 2 minutes. Serve on split crusty Italian or French loaves with lettuce, tomato slices, mayonnaise, lemons, and hot sauce.