What's for dinner? Shrimp Po Boys, Cole Slaw & a refreshing Lemon Sorbet drink

4-6 sandwiches

Vegetable or Peanut oil for frying
1 1/2 lb large shrimp, peeled & deveined (butcher will do it for you)
3 T Cajun or Creole seasoning
1 1/2 t salt
3/4 t cayenne
1 1/2 C flour
1 1/2 C cornmeal
French or Artisan bread
4 T melted butter
1 large tomato, thinly sliced
Sliced dill pickles
Hot sauce (optional)

Heat oil in a large sauce pan or preheat deep fryer to 360 degrees. Season shrimp with 1 T seasoning, 1/2 t salt & 1/4 t cayenne. In a medium mixing bowl combine flour, cornmeal, 2 T seasoning, 1 t salt & 1/2 t cayenne. Dredge shrimp in seasoned flour, coating completely.

Fry shrimp in hot oil in batches until golden brown stirring constantly if in a skillet or if using a fry daddy, occasionally with a slotted metal spoon. Fry 4-7 minutes. Remove from oil & drain on paper towel lined plate. Season with salt.

Split bread loaves in half and brush both cut sides with melted butter. Grill or brown in skillet until toasted.

Arrange bread on plate. Layer tomatoes, pickles, cole slaw & fried shrimp on toasted bread. Serve immediately.

Serves 6

1/2 - 1 finely shredded cabbage
1/2 - 1 large finely chopped onion
1/2 T black pepper
1/2 T celery salt
3 T sugar
3/4 - 1 C mayonnaise

Add all ingredients together and mix well. Chill.

serves 4

1 pint lemon sorbet
1 bottle sweet sparkling white wine (I used Martini & Rossi: Asti)

Scoop 1/4 C sorbet into each glass. Top each with 1/2 C wine. Serve immediately.


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