My husband used to fix me shrimp po’ boys when we ate meat. They were best in the summer, juicy tomato slices and sub rolls slathered in mayo. Yum. I can remember him frying up the shrimp in our tiny kitchen when we lived together in Brooklyn. The one-bedroom apartment would smell like fried shrimp until the next day.
I miss those po’ boys, and even though these aren’t exactly the same, they’re a damn good replacement for a vegan. My mother-in-law who has dramatically cut back on animal products but still indulges in some things like cheese loved this po’ boy, so it also passes the non-vegan test.
2 cups Bob’s Red Mill gluten-free all-purpose flour
2 tablespoons baking powder
4 tablespoons Old Bay seasoning
1 16 ounces bottle gluten-free beer
2 1 pound packages of tempeh, cut into ¾ inch strips
2 cups rice milk
3 tablespoons creole seasoning
oil for frying
4 gluten-free rolls
3 cups lettuce, shredded
3 tomatoes, sliced
1 cup Vegenaise
Frank’s Hot Sauce, to taste
Directions for the tempeh shrimp:
1. Whisk the flour, baking powder and 2 tablespoons Old Bay seasoning in a large bowl. Slowly whisk in the beer. Place in the fridge during the next step.
2. In a steamer, steam the tempeh for about 6-7 minutes to remove any bitterness. Allow to cool for a few minutes.
3. In a medium bowl, combine the rice milk, remaining Old Bay seasoning, and 2 tablespoons of the creole seasoning together. Add the cooled tempeh and allow to marinate for 10-15 minutes.
4. Heat the oil over medium heat (350 degrees). Dip the marinated tempeh in the beer batter, and place directly into the oil. Fry in batches, placing the finished tempeh on a paper towel when they’re finished. The tempeh should be golden brown (about 5-6 minutes per piece).
Directions for the creole mayo:
1. In a small bowl, combine the remaining creole seasoning and Vegenaise.
2. Allow to sit in the fridge until needed.
To assemble the Po’ Boys:
1. Slather the creole mayo on both sides of the bread.
2. Put the lettuce and tomato on the sandwich.
3. Top with the tempeh shrimp, and add as much hot sauce as you’d like. Enjoy!