Seasonal gulf shrimp is a natural for this classic New Orleans sandwich. Oysters are another traditional ingredient and often the locals’ choice.
1 (12-ounce) French bread baguette (16 inches long)
1/4 cup canola mayonnaise
1 1/2 tablespoons chopped fresh flat-leaf parsley
1 1/2 tablespoons fresh lemon juice
1 tablespoon capers, chopped
2 teaspoons whole-grain Dijon mustard
1 teaspoon minced garlic
1/4 cup cornstarch
1/4 cup cornmeal
1 1/4 pounds large shrimp, peeled and deveined
4 teaspoons canola oil
3 romaine lettuce leaves
1/4 cup thinly sliced red onion
How to Make It
Cut baguette in half horizontally. Hollow out top and bottom halves of bread, leaving a 1/2-inch-thick shell; reserve torn bread for another use. Combine mayonnaise and next 5 ingredients (through garlic) in a small bowl; stir well. Spread mayonnaise mixture evenly over cut sides of bread.
Combine cornstarch and cornmeal in a shallow dish. Dredge shrimp in cornmeal mixture; shake off excess cornmeal mixture.
Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add shrimp; cook 3 minutes on each side or until done.
Arrange lettuce, shrimp, and onion on bottom half of baguette; cover with top half of baguette. Cut loaf into 4 pieces. Serve immediately.