Classic Panini: Shrimp Po’boy

Name: Classic Panini: Shrimp Po’boy
Yield: Serves 2
Cuisine: American
Ingredients: canola oil for frying; shredded iceberg lettuce ½ cup (½ oz/15 g); rémoulade sauce preferably homemade, about 4 tbsp; canola oil 1 tbsp; cayenne pepper ⅛ tsp; salt ¼ tsp; yellow cornmeal ¼ cup (1¼ oz/35 g); medium shrimp ½ lb (250 g); submarine rolls 2, split

Preparation info

Serves
2

Difficulty
Easy

Appears in

Perfect Panini

By Jodi Liano

Published 2013

About

Slathered with creamy rémoulade sauce, heaped with sweet fried shrimp, and topped off with crunchy iceberg lettuce, this traditional New Orleans submarine sandwich is nothing short of divine. To add spice, drizzle it with hot-pepper sauce.

Ingredients

submarine rolls 2, split
canola oil 1 tbsp
yellow cornmeal ¼

Americas
Europe
United States
Italy
Sandwich
Louisiana
Street Food
New Orleans
Mediterranean

Method

Preheat the oven to 200°F (95°C). Stir together the cornmeal, salt, and cayenne on a plate. Peel and devein the shrimp, then place them on the plate, half at a time, and turn to coat with the cornmeal.
In a deep frying pan or saucepan, heat