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    Home » Recipes » Fish and Seafood

    Home » Recipes » Fish and Seafood

    Shrimp Po ‘Boy

    By Chula King · January 21, 2018 · Updated February 20, 2022 Leave a Comment

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    New Orleans Shrimp Po 'Boy

    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.

    New Orleans Shrimp Po'Boy.
    Contents show
    1 How I Made the Shrimp
    2 Here’s How I Built the Shrimp Po ‘Boy
    3 New Orleans Shrimp Po ‘Boy
    3.1 Ingredients
    3.1.1 Shrimp
    3.1.2 Po ‘Boys
    3.2 Instructions
    3.2.1 Shrimp
    3.2.2 Po 'Boys
    3.3 Nutrition

    How I Made the Shrimp

    1. I started with some fresh shrimp. For the coating, I used buttermilk, all-purpose flour, cornmeal and Creole seasoning.
    Ingredients for fried shrimp.
    1. I combined the Creole seasoning with the flour and cornmeal in a bowl.
    Whisking flour, cornmeal and creole seasoning.
    1. Then, I combined the peeled and deveined shrimp with the buttermilk in a small bowl.
    Adding buttermilk to the shrimp.
    1. Next, I removed the shrimp from the buttermilk. I coated the shrimp in the flour/cornmeal mixture and placed it on a wax paper lined baking sheet.
    Coated shrimp on wax paper lined baking sheet.
    1. I heated 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.
    Cooking shrimp in Dutch oven.

    Here’s How I Built the 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.

    Once the shrimp were golden crispy brown, it was time to build the Po ‘Boys.

    1. I started with my New Orleans Po ‘Boy Rolls that I had split. I brushed the bottom with melted butter.
    Brushing Po 'Boy rolls with butter.
    1. Next, I added shredded lettuce and sliced tomatoes.
    Addling shredded lettuce and sliced tomatoes to Po 'Boy rolls.
    1. Finally, I finished the Po ‘Boy off with the fried shrimp topped with my tartar sauce.
    Adding tartar sauce to the Po 'Boy.

    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!

    Shrimp Po 'Boy
    Shrimp Po Boy

    New Orleans Shrimp Po ‘Boy

    It 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 Shrimp Po ‘Boy. 
    4.72 from 7 votes
    Print Pin Rate
    Course: Brunch, Main Course, Snack
    Cuisine: Mardi Gras, New Orleans, Southern
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Servings: 2 New Orleans Shrimp Po ‘Boys
    Calories: 889kcal
    Author: Chula King

    Ingredients

    Shrimp

    • 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

    Po ‘Boys

    • 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

    Instructions

    Shrimp

    • Combine Creole seasoning, flour, and cornmeal in a bowl; set aside. Combine shrimp and buttermilk in a bowl and 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.

    Po 'Boys

    • 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.

    Nutrition

    Calories: 889kcal | Carbohydrates: 107g | Protein: 63g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 595mg | Sodium: 2311mg | Potassium: 655mg | Fiber: 7g | Sugar: 11g | Vitamin A: 1875IU | Vitamin C: 20.3mg | Calcium: 425mg | Iron: 19.2mg
    Tried this recipe?Please leave a comment below and/or give this recipe a rating. On Instagram? Take a picture and tag @pudgefactor or #pudgefactor.

    Filed Under: Breads, Fish and Seafood, Mardi Gras, Sandwiches, Southern

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