We have sandwiches for dinner often during the summer, sometimes simple ones, and sometimes I’ll make something like this that’s simple enough, but very satisfying.
The seasoned mayo spread makes all the difference, fresh herbs and citrus just make everything taste better.
This started from a Rachel Ray recipe and like usual, quickly became my own version after I finished scribbling my own ideas and ingredients on it. Have fun with your recipes. Don’t be afraid to try your own ideas out. You might come up with a winner like this one!
SHRIMP PO BOYS
For breaded shrimp:
1 cup milk
1 tsp salt
1 1/2 lbs shrimp, deveined and tails removed
1/2 cup flour
1 cup panko breadcrumbs
2 T old bay seasoning
Oil, for frying
1 cup mayonnaise
2 T lemon juice
zest of 1 lemon
1/3 cup fresh basil leaves, finely chopped
2 garlic cloves, minced
1/2 tsp old bay seasoning
Rolls or buns, buttered and toasted in a skillet
Lettuce, in leaves or shredded
First make the seasoned mayo. Mix everything together and keep covered in the refrigerator while you make the rest.
Whisk eggs, milk, and salt together in a large bowl. Add shrimp and let soak while you get the breading ready.
In a medium bowl mix together the flour, panko, and old bay seasoning. Heat one inch of oil in a deep skillet (I live using my wok or deep cast iron skillet) over medium heat.
Working in batches (so you don’t crowd the pan), drop the shrimp in the breading and then carefully into the hot oil. Cook until golden brown, turning once.
I like to put them on a wire rack set over a cookie sheet while I cook the remaining batches.
Pile buns with seasoned mayo, lettuce, and tomato then top with shrimp. Serve with lemon wedges.