Recipe courtesy of Domilise's Po-Boy and Bar
Total:
2 hr 50 min
Active:
30 min
Yield:
1 serving
Level:
Intermediate

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.

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