Shrimp Po ‘Boy may not be the official sandwich of New Orleans, but the Po ‘Boy is as much a New Orleans tradition as is jambalaya and gumbo. Start with a Po ‘Boy Roll, add fried shrimp and the “fixin’s”, and you have the perfect New Orleans tradition.
I used the following ingredients: Creole seasoning, all-purpose flour, cornmeal, fresh shrimp, buttermilk, and peanut oil.
Making the Fried Shrimp:
First, I combined the Creole seasoning with the flour and cornmeal in a bowl.
Then, I combined peeled and deveined shrimp with the buttermilk in a small bowl.
Next, I removed the shrimp from the buttermilk, coated it in the flour/cornmeal mixture, and placed it on a wax paper lined baking sheet.
I heated the peanut oil in a Dutch oven to 350° F, and cooked the shrimp in batches. When the shrimp were golden brown, I removed them from the oil, and drained them on paper towels.
Building the New Orleans Shrimp Po ‘Boy:
Once the shrimp were done, it was time to build the Po ‘Boys. I started with New Orleans Po ‘Boy Rolls that I had split. I brushed the bottom with melted butter. Then, I added shredded lettuce, and sliced tomatoes. Next, I placed the fried shrimp on the tomatoes, and finished it off with some tartar sauce.
The New Orleans Shrimp Po ‘Boys were incredible! Actually, I could have just eaten the fried shrimp by themselves. Anyway, laizzez les bons temps rouler – Yum!
New Orleans Shrimp Po ‘Boy
- 1 pound 16 to 20 peeled and deveined shrimp
- ½ cup buttermilk
- 1 Tablespoon Creole seasoning
- ¾ cup all-purpose flour
- ½ cup yellow cornmeal
- 4 cups Peanut oil
- 2 Po 'Boy Rolls
- 1 Tablespoon unsalted butter melted
- 1-½ cups shredded iceberg lettuce
- 1 medium to large tomato sliced
- ¼ cup tartar sauce
- Shrimp: Combine shrimp and buttermilk in a bowl; set aside. Combine Creole seasoning, flour, and cornmeal in a bowl; set aside.
- Remove shrimp from buttermilk, allowing excess to drip off. Coat in flour/cornmeal mixture and place on wax paper lined baking sheet.
- Heat oil in a Dutch oven to 350° F. Add shrimp in batches; fry until golden brown, 3 to 4 minutes. Drain on paper towels. Repeat with remaining shrimp.
- Slice Po 'Boy Rolls, keeping one long end intact. Brush melted butter on bottom. Add shredded lettuce, and tomato. Add shrimp and spoon on tartar sauce.
- Yield: 2 New Orleans Shrimp Po 'Boys.