Po’ boys are the ubiquitous sandwich of New Orleans, and when I took a weekend trip there, I had more than my fair share!
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Po’ boys are the ubiquitous sandwich of New Orleans, and when I took a weekend trip there, I had more than my fair share! I fry my shrimp in a mixture of cornmeal and flour for a light, crispy crust piled into fluffy French rolls with lettuce, tomato, remoulade and pickles. I recommend taking some of the filling out of the bread so that the fried shrimp nestle inside without falling out.
Similar to a sub or hoagie sandwich, the po’ boy sandwich is filled with anything from seafood like fried catfish, oysters or shrimp to roast beef.
What is on a traditional po boy?
They’re served on French rolls with:
Shredded lettuce
Tomatoes
Pickles
Remoulade sauce or mayo
The Louisiana favorite, Crystal Hot Sauce.
Why is it called a “po’ boy”?
The term “po’ boy” is short for “poor boy” and the generally accepted history of the sandwich traces back to New Orleans in 1929 during the Great Depression. The streetcar conductors went on strike and the owners of a grocery stand, who were former conductors themselves, said they would feed any of the poor boys that came by. The term then ended up getting shortened to po’ boy and thus the classic sandwich was born.
Key Ingredients in This Recipe
Shrimp – The terms “jumbo” and “extra jumbo” and “colossal” aren’t standardized terms within the industry. Instead look at the numbers – they estimate approximately how many shrimp are in 1 pound. The shrimp should be peeled and deveined before beginning the recipe.
Buttermilk – The typical American buttermilk is low-fat. It also has a rich, tangy flavor and a texture more similar to sour cream or yogurt than cream or milk. It helps to bind the coating to the shrimp as well as tenderize it.
Cornmeal – Rather than coating the shrimp in a flour mixture I use cornmeal mixed with cajun seasoning for added texture and crunch.
French rolls – The French rolls used to make po’ boys are not to be mistaken with French baguettes. They are flakey and with a thin crust but not crunchy or hard to eat. They should be fluffy – closer to Italian rolls than baguettes.
Tomato – I use sliced beefsteak tomatoes in this recipe. They are one of the largest varieties of tomato, perfect size for the sandwiches. They also have numerous small seed compartments distributed throughout the tomato making them juicy but not watery.
How to Make a Fried Shrimp Po’ Boy
Make the cajun remoulade. In a small bowl, whisk together the mayonnaise, ketchup, parsley, scallion, cornichons, capers, paprika, Dijon mustard and cayenne until thoroughly combined.
Season the remoulade. Taste the sauce and season to taste with salt and pepper, as needed. Cover and refrigerate until ready to use. Can be made up to a week in advance.
Prep the dredge for the shrimp. Add the buttermilk to one medium mixing bowl and add the shrimp. In another medium mixing bowl whisk together the cornmeal, flour, paprika, cayenne, garlic powder and pepper.
Heat oil. Fill a large cast iron pan or dutch oven with enough vegetable oil to reach 1” up the side. Heat the oil to 350ºF (180ºC).
Fry the shrimp. Working in batches a few shrimp at a time, toss the shrimp in the cornstarch mixture and toss to coat then add to the oil and fry until golden brown on both sides, about 3 minutes total. Remove to a paper towel-lined plate to drain. Continue with the remaining shrimp.
Remove some of the inside of the bread. Use your fingers to scoop out some of the inside of the bottom half of the rolls and discard or save for breadcrumbs.
Assemble and serve. Fill each roll with the fried shrimp then top with shredded iceberg lettuce, tomato, pickles and remoulade. Close the sandwich and cut in half. Serve with hot sauce on the side.
Other Recipes to Try
If you enjoy this shrimp po’boy recipe, I recommend checking out some of these:
In a small bowl, whisk together the mayonnaise, ketchup, parsley, scallion, cornichons, capers, paprika, Dijon mustard and cayenne until thoroughly combined.
Taste the sauce and season to taste with salt and pepper, as needed. Cover and refrigerate until ready to use. Can be made up to a week in advance.
For the shrimp:
Add the buttermilk to one medium mixing bowl and add the shrimp. In another medium mixing bowl whisk together the cornmeal, flour, paprika, cayenne, garlic powder and pepper.
Fill a large cast iron pan or dutch oven with enough vegetable oil to reach 1” up the side. Heat the oil to 350ºF (180ºC).
Working a few shrimp at a time, toss the shrimp in the cornstarch mixture and toss to coat then add to the oil and fry until golden brown on both sides, about 3 minutes total. Remove to a paper towel-lined plate to drain. Continue with the remaining shrimp.
For serving:
Use your fingers to scoop out some of the inside of the bottom half of the rolls and discard or save for breadcrumbs.
Fill each roll with the fried shrimp then top with shredded iceberg lettuce, tomato, pickles and remoulade. Close the sandwich and cut in half. Serve with hot sauce on the side.
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@cookingwithcocktailrings
Loved it.. send me some poboys.