If you can't make it down to New Orleans for an authentic shrimp po'boy, don't worry—this recipe is the next best thing! Piled high with crispy fried shrimp on crusty French bread that'sslathered with a zesty, spicy mayo and dressed to perfection with lettuce, tomato, and pickle chips, it's the ultimatesandwich that's just as deliciousascheeseburgers and hoagies. If you're a fan ofshrimp recipesor are celebrating Mardi Gras from afar,this is definitely one to try!
Why is it called a po'boy?
Shortened from "poor boy," the name po'boy became attached to this delicious sandwich when it rose to fameduring a streetcar conductors' strike in New Orleans in the late 1920s. Originally intended as an inexpensive lunch that jazzed up leftover bread with flavorful toppings, po'boys—especially shrimp po'boys—have grown in popularity since their humble beginnings.
What's on a po'boy?
While oyster po'boys and roast beef po'boys with "debris" (gravy) are delicious, it's hard to beat a po'boy loaded with golden fried shrimp. Aside from the crispy fried shrimp, po'boys are loaded withshredded iceberg lettuce, tomatoes, pickles, and, of course, that special sauce.
What is the best bread for po'boys?
It can be trickyto find authentic po'boy bread outside of New Orleans (pro tip: you can often find asimilar type of bread at Vietnamese grocery stores), but you can substitute French bread (the soft kind, not baguettes) to make a scrumptious po'boy. Hoagie rolls will work, too.
What's in po' boy sauce?
This po'boy sauce is based on a French-Cajun classic, remoulade. It's super easy to make—just spice up your favorite mayonnaise with some Creole seasoning and mustard, along with capers, hot sauce, horseradish, lemon, garlic, and a splash of Worcestershire sauce. Like everything Cajun, it's full of flavor and great with any kind of seafood or for dipping fries.
What do you eat with po'boys?
Sandwiches and potato chips are a match made in heaven, but if you want to step it up, a big bowl of creamy potato salad orpasta salad fresh from the fridge is a delicious balance to the hot, fried shrimp.
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- Yields:
- 6 serving(s)
- Prep Time:
- 20 mins
- Total Time:
- 30 mins
Ingredients
For the Sauce:
- 3/4 c.
mayonnaise
- 2 Tbsp.
coarse grain or Creole mustard
- 1 Tbsp.
capers, drained and chopped
- 1 Tbsp.
hot sauce
- 1 Tbsp.
lemon juice
- 2 tsp.
prepared horseradish
- 1 1/2 tsp.
Creole seasoning
- 1 tsp.
Worcestershire sauce
- 1
garlic clove, grated
For the Sandwich:
Vegetableor peanut oil, for frying
- 1 c.
buttermilk
- 2 c.
yellow cornmeal
- 2 Tbsp.
Creole seasoning
- 2 lb.
medium shrimp, peeled and deveined
Salt, to taste
- 6
hoagie rolls or 6-inch pieces of French bread, split lengthwise
- 3 c.
shredded iceberg lettuce
- 2
tomatoes, thinly sliced
- 1/2 c.
dill pickle chips
Hot sauce, for serving
Directions
- Step1For the sauce: In a medium bowl, stir together the mayonnaise, mustard, capers, hot sauce, lemon juice, horseradish, Creole seasoning, Worcestershire sauce, and garlic until well combined. Set aside.
- Step2For the sandwich: In a large cast-iron skillet, heat 1 inch of oil over medium to 375°F. Place the buttermilk in a shallow bowl. In another shallow bowl, stir together the cornmeal and Creole seasoning. Working in batches, dip the shrimp in the buttermilk, allowing the excess to drip off. Toss the shrimp in the cornmeal, shaking off the excess.
- Step3Working in batches, fry the shrimp until golden brown and crisp, 2 to 3 minutes, turning occasionally. Transfer to a paper towel-lined baking sheet to drain. Season with salt.
- Step4Spread the cut sides of the rolls with the sauce. Top evenly with the lettuce, tomato, pickles, and fried shrimp. Serve with hot sauce and the remaining sauce on the side, if you like.
Tip: Use an instant read thermometer to keep an eye on the oil temperature when frying the shrimp, and adjust the heat as needed.
Recipe bySloane Layton
Sloane Layton is a trained chef, recipe developer and regular contributor to ThePioneerWoman.com. An avid bread baker and pastry connoisseur, when she’s not proofing sourdough, she enjoys traveling, and is always on the hunt for the flakiest croissant.
