I asked Chef Michael Pryor at Michel-Schlumberger, certainly one of my favorite Dry Creek wineries, to help the Chardonnay lovers out with the perfect pairing. Bring wine country home and make this at home!
My first choice for this po’ boy would be the 2011 Chardonnay “La Brume”. With its bright acidy, fresh stone fruit and citrus flavors, creaminess, and light oak profile, the chardonnay is a spot-on match with the rich, succulent fried shrimp, tangy lemons, and the creamy mayo.
For the herby mayo:
- ¾ cup prepared mayonnaise
- 1 tablespoon chopped parsley
- 1 tablespoon chopped chives
- 1 teaspoon chopped tarragon
- 1 tablespoon creole or spicy brown mustard
- dash of Tabasco or other hot pepper sauce
- a few twists of the peppermill
To make the herby mayo:
Combine all the ingredients and whisk until well blended. Chill until ready to assemble the po’ boys.
For the rock shrimp and lemon po’ boys:
- Vegetable oil, for frying
- 2 pounds rock shrimp
- 1 small lemon, very thinly sliced and seeded
- 3 tablespoons Creole or seafood seasoning
- Pinch of cayenne
- 3 cups all-purpose flour
- 3 cups cornmeal
- Kosher salt
- 4 soft French or Italian rolls, or a soft loaf cut into 6-7 inch lengths
- 1 recipe herby mayo (above)
- 1 cup shredded lettuce
- 1 large tomato, thinly sliced
- Dill pickles and potato chips, optional
To make the po’ boys:
Heat the oil in a large sauce pan using a candy or deep fryer thermometer, or preheat a deep fryer to 365 degrees. In a bowl, season the shrimp with 1 tablespoon of the Creole seasoning and the cayenne. Mix to coat evenly and then add the lemons to the bowl. In another bowl, combine the remaining 2 tablespoons of the Creole seasoning with the flour and cornmeal and mix well. Add the shrimp and lemons and dredge in the flour until evenly coated. Shake off excess flour and fry the shrimp and lemons (in batches if necessary) in the hot oil until golden brown, about 3-4 minutes. Drain on a paper lined plate. Taste a shrimp and season with salt if necessary.
While the shrimp and lemons are frying, split the rolls or bread and using a spatula, generously spread both sides of the roll with the herby mayo. Divide the lettuce and tomato between the 4 rolls and then add the shrimp and lemons, dividing evenly.
Garnish the po’ boys with dill pickles and potato chips, if desired. Serves four.