Shrimp Po’ Boy
The Shrimp Po’ Boy is a classic sandwich hailing from New Orleans, Louisiana. It has become an iconic staple of the city’s cuisine and is popular across many states in America. The sandwich was created during the Great Depression when working-class citizens needed something inexpensive yet filling to eat on their lunch break. The original version of the sandwich consisted of fried shrimp on French bread, served with lettuce, tomatoes, pickles and remoulade sauce.
Shrimp Po’Boy
Ingredients
- 4 cups of vegetable oil for frying
- 1/2 cup buttermilk
- 1 egg beaten
- 2 tablespoons hot sauce optional
- 2 cups all purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 pounds large shrimp peeled and deveined with tails intact
- For the Remoulade Sauce: -1 cup mayonnaise -1 tablespoon Dijon mustard -2 tablespoons chopped capers -2 tablespoons freshly squeezed lemon juice -1 tablespoon relish or diced pickles -3 tablespoons chopped fresh parsley -Salt and pepper to taste
- For the Po’ Boys: – French Baguette halved lengthwise –Lettuce leaves –Tomato slices –Pickle slices
Instructions
- Heat vegetable oil in a deep fryer or heavy bottomed pot over medium heat until it reaches 375°F. If you don’t have a thermometer, drop a few drops of water into the oil; if it sizzles quickly then it is ready for frying.
- In a shallow bowl mix together buttermilk, egg, and hot sauce (if using). Set aside.
- In another shallow bowl combine flour, garlic powder , paprika , salt & pepper . Mix well
- Dip each shrimp into the buttermilk mixture then coat with seasoned flour mixture evenly on both sides . Gently shake off any excess flour before lowering them carefully into preheated oil one by one so they do not stick together while cooking . Fry shrimp for about 3 minutes until golden brown on both sides turning once during cooking time as needed.. Remove from oil onto paper towel lined plate to drain any excess grease .
- 5 To make remoulade sauce :In small bowl mix mayo , dijon mustard , capers , lemon juice , relish /pickles & parsley together until combined season with salt & pepper to taste set aside in refrigerator till ready to use . 6 To assemble po boy sandwiches : Cut baguette in half length wise spread some remoulade sauce evenly inside each side of bread layer lettuce tomato slice pickle slices fried shrimp down center of sandwich top with additional remoulade serve immediately ! Enjoy !
Notes
Although it originated in New Orleans, this delicious treat can now be found all over America due to its popularity among locals and tourists alike. Variations of this dish have been adapted in different regions according to local preferences; for instance some people may prefer boiled or grilled shrimp instead of fried ones or use tartar sauce as a condiment instead of remoulade sauce. In California, for example, avocado slices are often added to make a more substantial meal out of it.
The Shrimp Po’ Boy makes an excellent snack or light lunch option thanks to its flavourful combination and portability – you can even take it away with you if you’re short on time! This hearty sandwich also pairs nicely with crunchy potato chips or crispy fries as sides dishes making it great for picnics or barbecues at home during summertime. No matter when you enjoy your Shrimp Po’ Boy though – whether it’s for breakfast before work in the morning or late night supper after coming back from town – this beloved American classic will certainly satisfy your hunger cravings!
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