Shrimp Po’Boy may not be the official sandwich of New Orleans, but the Po’Boy is as much a New Orleans tradition as jambalaya and gumbo. Start with a Po’Boy Roll, add fried shrimp and the “fixin’s”, and you have the perfect New Orleans tradition.
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Why You Should Make This Recipe
- Classic New Orleans Flavor: This recipe features classic New Orleans flavors in a delicious sandwich.
- Customizable: For a delicious variation on the Po’Boy, use fried oysters in place of fried shrimp.
- Perfect for Sharing: The Po’Boy is a great option for a casual gathering with friends or family. You can make a large batch of shrimp and let everyone build their own sandwich with their choice of toppings.
Here’s How to Make the Shrimp
- I started with some fresh shrimp. For the coating, I used buttermilk, all-purpose flour, cornmeal and Creole seasoning.
- I combined the Creole seasoning with the flour and cornmeal in a bowl.
- Then, I combined the peeled and deveined shrimp with the buttermilk in a small bowl.
- 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.
- 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.
Here’s How I Built the Shrimp Po’Boys
Once the shrimp were done, it was time to build the Po’Boys.
- I started with my New Orleans Po’Boy Rolls that I had split. I brushed the bottom with melted butter.
- Next, I added shredded lettuce and sliced tomatoes.
- Finally, I finished the Po’Boy off with the fried shrimp topped with my tartar sauce.
The New Orleans Shrimp Po’Boys were incredible! Actually, I could have just eaten the fried shrimp. Anyway, laizzez les bons temps rouler – Yum!
Frequently Asked Questions
Medium to large shrimp work best in this recipe.
If you are unable to get fresh shrimp, you can substitute frozen shrimp in this recipe. Thaw the frozen shrimp and proceed with coating and frying them.
While New Orleans-style Po’Boy rolls are traditional for Po’Boys, you can use other types of bread, such as a French baguette, a soft hoagie roll, or a crusty Italian roll. The key is to use bread that’s sturdy enough to hold the ingredients without falling apart.
It’s best to assemble the Po’Boys right before serving to keep the bread and shrimp crispy. However, you can prepare the individual components in advance and store them separately in the refrigerator.
Recipe Tips and Tricks
- Use a thermometer: To keep the shrimp from becoming greasy, use a thermometer. to monitor the oil temperature. The ideal frying temperature for shrimp is 350°F. At this temperature, the shrimp cook evenly without burning or becoming greasy.
- Don’t overcrowd the pan: Fry the shrimp in small batches to prevent overcrowding, which can cause the oil temperature to drop and result in greasy, unevenly cooked shrimp. Give the shrimp enough space to cook evenly.
- Serve immediately: To ensure the best texture and taste, serve the shrimp Po’Boy immediately after assembling. This will keep the bread crispy and the shrimp warm and crunchy.
Other New Orleans-Themed Shrimp Recipes
New Orleans is known for its unique cuisine. Here are some other New Orleans-themed favorites that use shrimp:
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Recipe
New Orleans Shrimp Po‘Boys
Ingredients
Shrimp
- 1 pound (16 to 20) peeled and deveined shrimp
- ½ cup buttermilk
- 1 Tablespoon Creole seasoning (See Tip 1)
- 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 (See Tip 2)
Instructions
Shrimp
- Combine Creole seasoning, flour, and cornmeal in a bowl; set aside. Combine shrimp and buttermilk in another 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 the bottom. Add shredded lettuce and tomato. Add shrimp and spoon on tartar sauce.
- Yield: 2 New Orleans Shrimp Po'Boys.
Tips/Notes
- My go-to recipe for Creole seasoning is Emeril’s Essence. I always have a jar of this delicious seasoning ready-made.
- I use my Homemade Tartar Sauce in this recipe. I’ve been making this tartar sauce for as long as I can remember.
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