Domilise's Off-the-Menu Special

Name: Domilise's Off-the-Menu Special
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT2H50M0.000S
Yield: 1 serving
Ingredients: 1 gallon beef broth; 2 tablespoons Italian seasoning; 2 tablespoons steak seasoning; Vegetable oil, for frying; 10 ounces extra-small Louisiana wild-caught shrimp (size 61/70); 6 ounces store-bought fish batter mix; 16 ounces fish fry cornmeal coating; 11 inches French bread, such as Leidenheimer Baking Company; 2 to 3 tablespoons mayonnaise; 1 cup shredded iceberg lettuce; 2 to 3 tablespoons ketchup; 3 pickle slices; Hot sauce; 3 slices Swiss cheese

Getting reviews...

Level: Intermediate

Total: 2 hr 50 min (includes marinating time)
Active: 30 min

Yield: 1 serving

Level: Intermediate

Total: 2 hr 50 min (includes marinating time)
Active: 30 min

Yield: 1 serving

Ingredients

Domilise's Roast Beef Gravy:

1 gallon beef broth

2 tablespoons Italian seasoning

2 tablespoons steak seasoning

Domilise's Off-the-Menu Special:

Vegetable oil, for frying

10 ounces extra-small Louisiana wild-caught shrimp (size 61/70)

6 ounces store-bought fish batter mix

16 ounces fish fry cornmeal coating

11 inches French bread, such as Leidenheimer Baking Company

2 to 3 tablespoons mayonnaise

1 cup shredded iceberg lettuce

2 to 3 tablespoons ketchup

3 pickle slices

Hot sauce

3 slices Swiss cheese

Directions

For the gravy: Add the beef broth, Italian seasoning and steak seasoning to a large stockpot; mix well. Bring to a boil, then reduce the heat to a simmer and continue cooking, uncovered, until reduced by half, about 1 hour 30 minutes.
For the sandwich: Prepare the fish batter mix according to package directions and coat the shrimp in the batter. Marinate the shrimp for up to 1 hour in the refrigerator.
Preheat the oil in a deep fryer to 365 degrees F. Alternatively, fill a cast-iron pot halfway with vegetable oil and heat until a deep-frying thermometer inserted in the oil reaches 365 degrees F.
Dredge the shrimp in the cornmeal coating. Shake off any excess cornmeal and fry until light golden brown and crispy, 3 to 4 minutes.
Halve the bread lengthwise. Spread the mayonnaise on the top half of the bread, then add the lettuce, ketchup, pickle slices and some hot sauce. On the bottom half of the bread, layer the cheese and fried shrimp, and then pour 1/4 cup of the hot gravy over the shrimp. Close the two bread halves and slice the sandwich in half to serve.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Domilise's Po-Boy & Bar, New Orleans, LA