Home >Recipes >Shrimp Po’Boys with Angry Mayonnaise

Serves: 12

• 1/2 cup extra-virgin olive oil
• 12 cloves garlic, thinly sliced
• 1 serrano chili pepper, thinly sliced
• 1 cup basil leaves, torn in smaller pieces
• 2 cups mayonnaise
• 1 lemon, juiced
• 1 1/2 tbsp orange zest
• gray salt
• freshly ground black pepper
• 2 cups instant flour (recommended: Wondra)
• 1 tbsp chili powder
• 2 tbsp gray salt
• 2 tsp freshly ground black pepper
• 5 1/2 lbs peeled and de-veined (16 to 20 count) shrimp with the tail removed
• 1/2 cup extra-virgin olive oil
• 12 soft rolls
• 2 head Bibb lettuce, chiffonade
• 8 tomatoes, sliced

Preparation Time: 20 minutes
Cooking Time: 15 minutes

For the mayonnaise: Add 1/2 cup olive oil to a large sauté pan over high heat. Add the garlic and fry until just starting to turn golden brown, add the chili peppers to soften them a bit. Add the basil leaves and stand back, as the basil will crack and pop. Let the basil get crispy and toss in the orange zest for about 30 seconds. Pour the mixture onto a plate and put in the refrigerator to cool. Meanwhile mix the mayonnaise together with the lemon juice. When the basil/chili mixture has cooled, fold it into the mayonnaise Season with gray salt and pepper, to taste, and return mayonnaise to the refrigerator.

To assemble the sandwiches: Mix together the instant flour, chili powder, salt and pepper.

Using a shallow baking dish or large plate dredge the shrimp in the flour mixture. Cook the shrimp in 2 batches. Heat 1/4 cup olive oil in a large sauté pan over high heat. Add half the shrimp in a single layer and cook until golden brown on both sides. Repeat with the second half of shrimp. Remove to a plate lined with paper towels. Split the rolls and spread both sides with the angry mayonnaise, divide the lettuce among the rolls, then the tomato slices seasoned with gray salt and pepper, then the fried shrimp. Eat and enjoy.