Teresa's Recipes
Classic New Orleans Shrimp Po' Boys
An authentic taste of the Big Easy, the classic New Orleans Shrimp Po' Boy. This delectable sandwich features succulent, crispy, golden-fried shrimp nestled in a soft, fluffy baguette. Packed with fresh, crunchy lettuce, ripe, juicy tomatoes, and a delicious, tangy remoulade sauce that strikes the perfect balance between creaminess and zest. The Po' Boy is a culinary icon that originated in the 1920s, from the Martin Brothers' French Market Restaurant and Coffee Stand in New Orleans, during a streetcar strike. The brothers served the 'poor boys' who were on strike, which eventually got shortened to 'Po' Boy'. This sandwich is a flavorful journey to the heart of New Orleans cuisine.
Ingredients
- 1 pound, peeled and deveined Shrimp
- 1 cup Buttermilk
- 1/2 cup Cornmeal
- 1/2 cup All-purpose flour
- 1 tablespoon Cajun seasoning
- 1 teaspoon Salt
- For frying Vegetable oil
- 1 whole, cut into 4 equal parts, and split horizontally Baguette
- 4 leaves Lettuce
- 1 large, sliced Tomato
- 1 cup Remoulade sauce
- For the Remoulade Sauce
- 1 cup Mayonnaise
- 1 tablespoon Dijon Mustard
- 1 teaspoon Cajun seasoning
- 1 tablespoon Lemon Juice
- 1 teaspoon Hot Sauce
- 2 cloves Garlic, minced
- 1 tablespoon Pickle juice
Dietary Notes
- Servings: 4
- Dish Type: Main
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Calories: 650
- Fat: 35g
- Carbs: 65g
- Protein: 25g
- Sodium: 1500mg
- Sugar: 5g
Instructions
- Begin by marinating the shrimp in buttermilk for 10 minutes.
- While the shrimp is marinating, prepare the remoulade sauce. Combine mayonnaise, Dijon mustard, Cajun seasoning, lemon juice, hot sauce, minced garlic, and pickle juice in a bowl. Stir until well combined and set aside.
- In a separate bowl, mix together the cornmeal, flour, Cajun seasoning, and salt.
- Heat vegetable oil in a deep skillet or fryer to 350°F.
- Remove the shrimp from the buttermilk, allowing any excess to drip off.
- Dredge the shrimp in the cornmeal mixture, pressing gently to adhere.
- Fry the shrimp in batches until golden brown and crispy, about 2-3 minutes per batch.
- Transfer the fried shrimp to a paper towel-lined plate to drain excess oil.
- Spread remoulade sauce on the cut sides of the baguette.
- Layer lettuce, tomato slices, and fried shrimp on the bottom half of the baguette.
- Close the sandwich with the top half of the baguette.
- Serve the shrimp po' boys immediately and enjoy!
Tips
- For a healthier twist, try baking the shrimp instead of frying.
- Add a dash of hot sauce to the remoulade for an extra kick.
- Crispy pickles or coleslaw would make a great side for the sandwich.