Easy Shrimp Po' Boy (Dressed)

• 1 lb peeled and deveined shrimp, 26-30/lb
• 1/2 cup flour, in a gallon size baggie
• 2 eggs, beaten with a fork
• 3/4 - 1 cup cracker meal, enough to coat the shrimp
• shredded lettuce, ... enough for 4 ten inch sandwiches (like very course cole slaw)
• 2 tomatoes, thin sliced (12 slices total)
• 4 small wide French baguettes, about 10-inch long
• 1/4 cup mayonnaise
• vegetable oil, to fry (or use a deep fryer)

1. Rinse shrimp and shake off excess water.
2. In small batches (7-8 at a time), shake shrimp in flour.
3. Wash in beaten eggs, remove excess.
4. Coat in cracker crumbs.
5. Heat oil (1/2" deep) in skillet to hot -- about 350 degrees.
6. Fry shrimp until medium brown -- about 8-10 minutes, turning once halfway. In a deep fryer, cut the time in half.
7. While shrimp are frying, spread 1 tbs mayo on both sides of the baguettes.
8. Drain shrimp on paper towels.
9. Assemble sandwich as follows:
10. On bottom of baguettes, arrange 7 shrimp.
11. Cover with lettuce.
12. Add 3 slices of tomato.
13. Put on the top part of the baguettes and slice in half.
14. Serves 4 -- including your 3 new best friends. Enjoy.
15. Note about the bread -- Ciabattas LOOK right, but they are too dry. Find a bakery that has subtantial, non-wimpy French baguettes -- about 3" across. Better yet, if you are a baker, make them yourself with square ends. If all you can find is "skinny" baguettes, just make more sandwiches with fewer shrimp.
16. Note on Roumalade sauce -- many recipes will call for Roumalade sauce instead of mayo. This is a trendy affectation that ignores the humble beginnings of the po' boy (a free sandwich for striking New Orleans transit workers). If you need a "kick" just add a tablepoon of cayenne (or less) to the flour.

shrimp, flour, eggs, meal, shredded lettuce, tomatoes, baguettes, mayonnaise, vegetable oil

Taken from www.food.com/recipe/easy-shrimp-po-boy-dressed-272892 (may not work)