Moscow-Pullman Daily News Blogs

As readers know, I am not a football fan, but I did get caught up in the excitement of the New Orleans team’s exciting victory in Sunday’s Super Bowl.  New Orleans just happens to be one of my favorite cities in the country!

Watching reports of interviews with people in the Big Easy reminded me of a cookbook I’d gotten there several years ago.  Titled “And Still I Cook,” the publication by Leah Chase is a delight.  She is the longtime operator and chef extraordinaire at the popular Dooky Chase Restaurant in New Orleans.  Her cookbook is full of recipes reminiscent of the city I love so much.

The recipe I share today is for a shrimp sandwich in the style so popular in New Orleans.  Although shrimp is a bit pricey, this sandwich is worth it if you want to give yourself a special treat.

Fried Shrimp Sandwich

• 1/2 pound shrimp, peeled and deveined

• salt and pepper to taste

• 2 cups vegetable oil

• 1/4 cup evaporated milk

• 1 teaspoon catsup

• 1/4 teaspoon Tabasco sauce

• 1 cup yellow cornmeal

• French bun or any crusty bread, split lengthwise

• 1 tablespoon butter

• mayonnaise

Wash shrimp and season with salt and pepper.  Heat oil to 375 degrees over a high fire in a skillet.

Mix milk, catsup and Tabasco.  Pour over shrimp and mix well.  Take shrimp from milk and shake in cornmeal, coating shrimp well.  Fry shrimp until done, about 5 minutes.

Toast bread halves.  Spread butter on bottom half and place shrimp on it.  Spread mayonnaise on the other half.  Place this half on the shrimp to make a delicious sandwich.

Serves 1.