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. 

Ingredients for the Fried Shrimp for the New Orleans Shrimp Po ‘Boy:

I used the following ingredients for the fried shrimp for the Po ‘Boy: Creole seasoning, all-purpose flour, cornmeal, fresh shrimp, buttermilk, and peanut oil.

Making the Fried Shrimp for the New Orleans Shrimp Po ‘Boy:

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!

4.72 from 7 votes

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New Orleans Shrimp Po ‘Boy

Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins

 

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. 

Course: Brunch, Main Course, Snack

Cuisine: Mardi Gras, New Orleans, Southern

Servings: 2 New Orleans Shrimp Po 'Boys

Calories: 889 kcal

Author: Chula King

Ingredients

Shrimp

• 1 pound 16 to 20 peeled and deveined shrimp
• 1/2 cup buttermilk
• 1 Tablespoon Creole seasoning
• 3/4 cup all-purpose flour
• 1/2 cup yellow cornmeal
• 4 cups Peanut oil

Po 'Boys

• 2 Po 'Boy Rolls
• 1 Tablespoon unsalted butter melted
• 1-1/2 cups shredded iceberg lettuce
• 1 medium to large tomato sliced
• 1/4 cup tartar sauce

Instructions

1. Shrimp: Combine shrimp and buttermilk in a bowl; set aside. Combine Creole seasoning, flour, and cornmeal in a bowl; set aside.
2. Remove shrimp from buttermilk, allowing excess to drip off. Coat in flour/cornmeal mixture and place on wax paper lined baking sheet.
3. 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.
4. 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.
5. Yield: 2 New Orleans Shrimp Po 'Boys.

Nutrition Facts

New Orleans Shrimp Po ‘Boy

Amount Per Serving

Calories 889 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 6g30%

Cholesterol 595mg198%

Sodium 2311mg96%

Potassium 655mg19%

Carbohydrates 107g36%

Fiber 7g28%

Sugar 11g12%

Protein 63g126%

Vitamin A 1875IU38%

Vitamin C 20.3mg25%

Calcium 425mg43%

Iron 19.2mg107%

* Percent Daily Values are based on a 2000 calorie diet.