Cornmeal Shrimp Po' Boy
- Prep Time 0:15
- Cook Time 0:05
- 10 Comments
I figured I really couldn’t have a blog about cheap food without including the Louisiana classic po’ boy sandwich. Though these ingredients make just 2 sandwiches, if you can part with just a few more bucks for a full pound of shrimp, you can easily feed four with the ingredients below.
I also tried spicing up the mayonnaise with a bit of Sriracha. Highly recommended.
- canola or vegetable oil, for frying Pantry
- 2/3 cup medium-grind cornmeal $2 for 14 oz.
- 1/2 lb raw medium shrimp, peeled, deveined, tails removed $6.50
- salt and pepper to taste Pantry
- 1/2 baguette, sliced lengthwise and into 2 6-inch lengths (for 2 sandwiches) $2 for a whole baguette
- 4 tbsp mayonnaise Pantry
- 1/2 ripe tomato, sliced $0.50 for a whole tomato
- 2 pickles, sliced $2 for a 12-oz. jar
- 3-4 Romaine lettuce leaves, torn $1.50 for a head
Total Cost of Ingredients $12.50
Heat about 1” oil in a large frying pan over medium-high heat, until a drop of water sizzles when dropped in.
Place the cornmeal in a bowl and set it and the shrimp next to the stove. dredge the shrimp, a few at a time, in the cornmeal, making sure they are completely covered, then drop into the hot oil. Cook for 1-2 minutes on each side, until the shrimp curl up and are golden-brown on the outside.
Drain the cooked shrimp on paper towels and sprinkle immediately with salt and pepper.
To assemble the sandwiches, spread the bread with the mayonnaise and layer with the cooked shrimp, tomato, pickles, Romaine and more salt and pepper to taste if desired.