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

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

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

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

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