Easy Shrimp Po' Boy ("dressed")

Po' boys are supposed to be easy. I tried this at home and it comes pretty close to what I tasted on Decatur Street in the "Big Easy"

• Ready In: 30 mins
• Serves: 4
• Yields: 4 Po' Boys

Ingredients

• 1  lb  peeled and deveined shrimp, 26-30/lb
• 1⁄2 cup flour, in a gallon size baggie
• 2  eggs, beaten with a fork
• 3⁄4-1  cup  cracker meal, enough to coat the shrimp
•  shredded lettuce, ... enough for 4 ten inch sandwiches (like very course cole slaw)
• 2  tomatoes, thin sliced (12 slices total)
• 4  small  wide French baguettes, about 10-inch long
• 1⁄4 cup mayonnaise
•  vegetable oil, to fry (or use a deep fryer)

Directions

1. Rinse shrimp and shake off excess water.
2. In small batches (7-8 at a time), shake shrimp in flour.
3. Wash in beaten eggs, remove excess.
4. Coat in cracker crumbs.
5. Heat oil (1/2" deep) in skillet to hot -- about 350 degrees.
6. Fry shrimp until medium brown -- about 8-10 minutes, turning once halfway. In a deep fryer, cut the time in half.
7. While shrimp are frying, spread 1 tbs mayo on both sides of the baguettes.
8. Drain shrimp on paper towels.
9. Assemble sandwich as follows:
10. On bottom of baguettes, arrange 7 shrimp.
11. Cover with lettuce.
12. Add 3 slices of tomato.
13. Put on the top part of the baguettes and slice in half.
14. Serves 4 -- including your 3 new best friends. Enjoy.
15. Note about the bread -- Ciabattas LOOK right, but they are too dry. Find a bakery that has subtantial, non-wimpy French baguettes -- about 3" across. Better yet, if you are a baker, make them yourself with square ends. If all you can find is "skinny" baguettes, just make more sandwiches with fewer shrimp.
16. Note on Roumalade sauce -- many recipes will call for Roumalade sauce instead of mayo. This is a trendy affectation that ignores the humble beginnings of the po' boy (a free sandwich for striking New Orleans transit workers). If you need a "kick" just add a tablepoon of cayenne (or less) to the flour.