New Orleans Shrimp Po‘Boys
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
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.
Nutrition
Calories: 889kcalCarbohydrates: 107gProtein: 63gFat: 20gSaturated Fat: 6gCholesterol: 595mgSodium: 2311mgPotassium: 655mgFiber: 7gSugar: 11gVitamin A: 1875IUVitamin C: 20.3mgCalcium: 425mgIron: 19.2mg
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