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.
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Brunch, Main Course, Snack
Cuisine: Mardi Gras, New Orleans, Southern
Servings: 2 New Orleans Shrimp Po 'Boys
Calories: 889kcal
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)
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.
- 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.
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