Shrimp and Green Bean Po' Boy

This sandwich is another variation of a New Orleans tradition, made with Creole mustard, garlic mayonnaise, green beans, and chiles. Use enough chiles and seasoning to make it quite spicy.

For six sandwiches

  • 2 eggs, plus 1 egg yolk
  • 1 lemon
  • 4 cloves garlic
  • Creole Mustard, e.g., Zatarain's, to taste
  • 2 cups vegetable oil
  • 1 1/2 pounds green beans
  • 1 or more green chiles, such as serrano
  • 2 medium tomatoes
  • 2 pounds large shrimp
  • Seafood Seasoning, e.g., Old Bay, to taste
  • 1 cup corn meal
  • 1 cup white flour
  • 6 long French sandwich rolls

To make the mayonnaise, mince the garlic and place in the bowl of a food processor with the egg yolk, the juice of half a lemon, and a tablespoon of mustard. Blend for half a minute. With the motor still running, add 3/4 cup of vegetable oil in a thin stream.

Trim the ends from the beans, cut in half lengthwise along the seams (French cut), and cut into two-inch lengths. Cook the beans in boiling water for several minutes, until just tender. Mince the chiles and mix with the beans. Slice and salt the tomatoes.

Peel, butterfly, and devein the shrimp. Mix with a liberal amount of seasoning. Beat the eggs with the milk in a shallow bowl. Mix the corn meal and flour in another. Heat the remaining oil in a wide pan . Dip the shrimp in the eggs and milk, dredge in the dry mixture, and fry in batches over medium heat, five minutes on each side. Drain on paper towels and toss with the juice of the remaining half lemon.

Slice the rolls in half without separating. Spread one side liberally with mayonnaise and the other with mustard. Fill with shrimp and cover with green beans and chiles and a layer of tomato slices.