Seasonal gulf shrimp is a natural for this classic New Orleans sandwich. Oysters are another traditional ingredient and often the locals’ choice.
Oxmoor House OCTOBER 2013
1. 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.
2. Combine cornstarch and cornmeal in a shallow dish. Dredge shrimp in cornmeal mixture; shake off excess cornmeal mixture.
3. 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.
4. Arrange lettuce, shrimp, and onion on bottom half of baguette; cover with top half of baguette. Cut loaf into 4 pieces. Serve immediately.
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