Southwest Shrimp Po-Boys

I love a good sandwich. Especially one that involves seafood. Nothing beats a good crabcake sandwich because I am still a Maryland girl at heart, but moving south introduced me to the beauty of a good Po-Boy. So I decided to merge the traditional Cajun po-boy with all the southwest ingredients I have come to love living in Texas.  The traditional remoulade is swapped out for a rich avocado cream sauce and hints of cumin and spice are added to the fried shrimp.  What you get is a perfect shrimp sandwich.  Miss F had her shrimp plain, she doesn't get the seafood sandwich love just yet, but I know one day she will.

Southwest Shrimp Po-Boys

1 egg
½ cup milk
½ cup Panko breadcrumbs
½ cup flour
1 teaspoon cumin
¼ teaspoon cayenne pepper
1 pound shrimp, peeled and de-veined
vegetable oil, for frying

1 avocado, peeled, pitted and mashed
½ cup sour cream
1 tablespoon lime juice
dash of hot sauce

4 Bolilo or small sub rolls
½ cup chopped green leaf lettuce
2 Roma tomatoes, sliced

In a shallow dish, whisk together the egg and milk. In another shallow dish, combine the Panko, flour, cumin and cayenne pepper. Toss the shrimp in the egg and milk mixture and then dredge in the Panko mixture. Refrigerate the shrimp for 15 minutes to set the coating. Heat two inches of oil in a Dutch oven over medium-high heat. Fry the shrimp for 3 to 4 minutes, remove and drain on paper towels.

Stir together the avocado, sour cream, lime juice and hot sauce.

Slice the rolls in half lengthwise, layer the lettuce, tomato and shrimp on the bottom layer. Spread the avocado cream on the top layer and place on the shrimp. Serve, slicing each in two.

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