Transport yourself to the vibrant streets of New Orleans with our Shrimp Po-Boys recipe. This iconic Louisiana sandwich is a delectable combination of crispy fried shrimp, zesty remoulade sauce, and fresh toppings, all served on a soft baguette. With its rich history and bold flavors, the Shrimp Po-Boy has become a beloved symbol of Louisiana’s culinary heritage. Join us as we explore the origins, techniques, and step-by-step instructions to create this mouthwatering and satisfying Shrimp Po-Boy.

The history of the Po-Boy sandwich dates back to the late 1920s in New Orleans. Legend has it that the name “Po-Boy” originated from the “poor boy” sandwiches served to striking streetcar workers. The sandwich quickly gained popularity and became a local favorite due to its affordable and filling nature.

Originally, Po-Boys were made with simple ingredients such as fried oysters or roast beef, served on French bread. Over time, variations emerged, including the shrimp version, which has become one of the most beloved Po-Boys.

PREP: 30 MIN.

COOK: 15 MIN.

MAKES: 8 SERVINGS

INGREDIENTS

FOR THE FRIED SHRIMP:

• 1 pound large shrimp, peeled and deveined
• 1 cup all-purpose flour
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• Salt and black pepper to taste
• Vegetable oil for frying

FOR THE REMOULADE SAUCE:

• 1/2 cup mayonnaise
• 2 tablespoons Creole or Dijon mustard
• 1 tablespoon hot sauce
• 1 tablespoon pickle relish
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• 1 teaspoon paprika
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon Cajun seasoning

FOR THE Po’BOYS:

• 4 French baguette rolls
• Lettuce leaves
• Sliced tomatoes
• Sliced pickles
• Sliced red onion (optional)

INSTRUCTIONS

FOR THE FRIED SHRIMP:

1. In a shallow dish, combine the all-purpose flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix well to create a seasoned coating for the shrimp.
2. Heat vegetable oil in a deep skillet or Dutch oven to approximately 350°F (175°C).
3. Dredge the peeled and deveined shrimp in the seasoned flour mixture, ensuring they are well coated.
4. Carefully place the coated shrimp in the hot oil, frying them in batches to avoid overcrowding the skillet. Cook for about 2-3 minutes per side or until golden brown and crispy.
5. Once cooked, remove the fried shrimp from the oil using a slotted spoon or tongs. Place them on a paper towel-lined plate to drain excess oil.

FOR THE REMOULADE SAUCE:

1. In a small bowl, combine the mayonnaise, Creole or Dijon mustard, hot sauce, pickle relish, lemon juice, minced garlic, paprika, Worcestershire sauce, and Cajun seasoning. Stir well to thoroughly combine all the ingredients.
2. Taste the remoulade sauce and adjust the seasoning or heat level according to your preference. Add more hot sauce for extra spiciness, or a pinch of salt and pepper if desired.
3. Cover the remoulade sauce and refrigerate it for at least 30 minutes to allow the flavors to meld together.

TO ASSEMBLY THE Po’BOYS:

1. Slice the French baguette rolls horizontally, leaving one side attached to create a hinge.
2. Spread a generous amount of the remoulade sauce on the inside of each roll.
3. Layer lettuce leaves, sliced tomatoes, pickles, and optional sliced red onions on one side of the roll.
4. Arrange the crispy fried shrimp on the other side of the roll, creating a delicious filling.
5. Close the Po-Boys by pressing the two halves together gently.
6. Serve the Shrimp Po-Boys immediately, allowing the flavors to meld together and the bread to absorb some of the sauce.

NOTES:

• Indulge in the flavorful and satisfying Shrimp Po-Boys, a culinary masterpiece that captures the essence of Louisiana cuisine. This sandwich brings together the crispy texture of fried shrimp, the tangy kick of remoulade sauce, and the freshness of the accompanying toppings. Share this mouthwatering dish with family and friends, and experience the true taste of New Orleans in every bite.