Instead of going to any number of restaurants in the greater-Charlotte, NC, area and getting a po’ boy to go, I decided to make one myself. For lunch. Because I sort of have the ingredients.
Shrimp—check. It’s frozen, not fresh, but they’re tiger shrimp and absolutely wonderful. Not like fresh, but still really good.
A hoagie roll? –Um…uncheck. But we did have barbeque a couple of nights ago and I still have a couple of hamburger buns. They’d do in a pinch.
The rest of the ingredients? I had them. I had the lettuce, the tomato.
What didn’t I take into account? It was a Monday. That’s the day when all Hades breaks loose on a semi-regular basis. I was sassy. That was the problem!
Before I continue I want to let y’all know that this po’boy was delish! The breading was what made it so satisfying. I loved it!
But I ran into a few problems.
First of all, I had to defrost that shrimp, y’all. And I wanted that po’boy right then, so I wasn’t about to let it just defrost in the fridge..no way. So I ran it under the cold water to defrost it. Because (and this is a con for giving into a craving) cravings can’t wait.
But while the shrimp were defrosting, I decided to go and heat up the oil for the frying. This was a mistake. The defrosting definitely took some time and I shouldn’t have gotten the oil started. See….cravings make you greedy.
So the corgi starts going WILD! She is completely fired up. What I can’t understand, though? Why she thinks I can’t hear the smoke detector (which is about as loud as a pneumatic drill) but I can hear her hysterical barking. So she’s determined to rescue me, but I’m more worried about whether the shrimp are defrosting in the sink.
Finally, I put the corgi outside. Enough! Enough with the barking! By this time, the corgi believes I’ve completely lost my mind and am about to be consumed by the non-existent flames. She throws her body at the door and whimpers…then barks. I’m pretty convinced by now that the neighbors will be calling the fire department, between the dog and the alarm (and, yes, all my windows are open to let that smoke out.)
I mix. I dip the finally-defrosted shrimp in the milk/egg mixture. I fry the shrimp.
I put it all together in my sandwich.
The smoke detector has finally stopped. The air is clearing. The corgi is snoozing in the sun and the 65 degree temps.
I take a bite of that sandwich, and it’s the best thing I’ve ever put in my mouth! Then…the phone rings. It’s the elementary school. The nurse—reproachful. My daughter has a fever of 102…would I please come get her?
Thankfully, the sandwich was just as good heated up.
Simple Shrimp Po’Boy
- Frying oil
- 1 large egg
- 1 cup milk
- 1 1/2 pounds large shrimp
- 1 cup bread crumbs
- 2-3 T Old Bay
- Sliced tomato
- Mustard (regular or spicy, your preference)
- Tabasco sauce
Preheat 1-inch of oil in a deep pan over medium-med-high heat. Don’t overheat it! :)
Beat the egg and milk together and put the peeled shrimp in to soak. Mix the breadcrumbs and Old Bay in a Ziplock bag.
Put the shrimp in the Ziplock and shake until coated. Fry the breaded shrimp in the oil until the breading is golden and the parts of the shrimp that you can see through the breading are pink and white (about 5 minutes.)
Put shrimp on a bun with lettuce and tomato, squirt with lemon juice to taste and top with mustard.
Delicious and Suspicious (July 6 2010) Riley Adams
Pretty is as Pretty Dies –Elizabeth Spann Craig
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