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.
How I Made 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 ‘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.
- 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 by themselves. Anyway, laizzez les bons temps rouler – Yum!
New Orleans Shrimp Po ‘Boy
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.
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