Recipe: Shrimp and Avocado Po’ Boys

Whenever I see a seafood po’ boy on a restaurant menu, I’m usually tempted to order it because I’m such a fan of the combination of crispy fried seafood, cool lettuce, and creamy mayo on a soft roll. A deep-fried po’ boy is not usually something I’d attempt in my own kitchen, but this version of it — with quickly sautéed shrimp — is easy enough to throw together on a busy weeknight.

To make sure there’s still plenty of flavor in the shrimp, I sprinkle it with classic Old Bay Seasoning before sautéing it on the stovetop. Take care to buy really good-quality shrimp, as this usually means the shrimp are juicy and stay nice and firm. I’ve found that lower-quality shrimp tend to be very waterlogged and mushy when cooked.

Opt for a soft French sandwich roll — any really crusty bread is just a tad too crunchy for this sandwich. And while of course there’s the requisite schmear of mayonnaise, this po’ boy rebels a little bit by also having a creamy avocado spread flavored with tangy hot sauce. I didn’t dare omit the shredded iceberg lettuce, though, as I feel its clean crispness is a key ingredient in po’ boys.

Serve this sandwich as a hearty lunch or an easy dinner when paired with some salty potato chips and an ice-cold beer!