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New Orleans-Style Shrimp Po' Boy Sandwich

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Experience the flavors of New Orleans with this authentic Shrimp Po' Boy Sandwich. Crispy, golden shrimp nestled in a soft French roll, topped with a tangy remoulade sauce, crisp lettuce, and ripe tomatoes. This sandwich brings the spirit of Louisiana straight to your kitchen, making it perfect for a casual yet flavorful meal.

Close-Up Shrimp Po' Boy: A hyper-realistic close-up of a Shrimp Po' Boy sandwich, showcasing golden-fried shrimp piled high on a crusty, lightly toasted baguette. The shrimp should be crispy, with a slightly golden brown color, and their texture should be emphasized. The sandwich is topped with fresh, finely shredded green lettuce, and juicy, ripe tomato slices. A generous dollop of creamy remoulade sauce drips slightly down the sides of the shrimp, adding a rich, appetizing contrast. On the side of the sandwich, place a few tangy, sliced pickles, glistening with moisture. The background should be slightly blurred to keep the focus on the sandwich, with warm lighting that enhances the textures and colors of the ingredients.


Key Information:

  • Preparation time: 20 minutes
  • Cooking time: 10 minutes
  • Total time: 30 minutes
  • Number of servings: 4
  • Serving size: 1 sandwich

Nutritional Information (per serving):

  • Calories: 600 kcal
  • Protein: 24 g
  • Carbohydrates: 55 g
  • Fat: 30 g
  • Fiber: 4 g
  • Sodium: 1250 mg

Ingredients:

For the shrimp:

  • 500 g (1 lb) large shrimp, peeled and deveined
  • 120 g (1 cup) all-purpose flour
  • 120 g (1 cup) cornmeal
  • 2 large eggs, beaten
  • 120 ml (1/2 cup) milk
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 500 ml (2 cups) vegetable oil, for frying

For the remoulade sauce:

  • 240 ml (1 cup) mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp whole-grain mustard
  • 1 tbsp hot sauce
  • 1 tbsp lemon juice
  • 1 tbsp capers, finely chopped
  • 1 small garlic clove, minced
  • 1 tsp paprika
  • 1 tsp prepared horseradish
  • 1/2 tsp salt
  • 1/4 tsp black pepper

For assembly:

  • 4 French rolls or baguettes, sliced lengthwise
  • 120 g (4 oz) lettuce, shredded
  • 2 ripe tomatoes, thinly sliced
  • 1 small red onion, thinly sliced (optional)
  • Pickles (optional)

Method of Preparation:

  1. Prepare the remoulade sauce: In a small bowl, whisk together the mayonnaise, Dijon mustard, whole-grain mustard, hot sauce, lemon juice, capers, minced garlic, paprika, horseradish, salt, and black pepper. Cover and refrigerate until ready to use.
  2. Bread the shrimp: In one bowl, mix the flour, cornmeal, garlic powder, smoked paprika, cayenne pepper, salt, and black pepper. In a separate bowl, beat the eggs and milk together. Dip each shrimp into the egg mixture, then coat with the flour mixture, pressing gently to ensure an even coating.
  3. Fry the shrimp: Heat the vegetable oil in a deep skillet or Dutch oven to 180°C (350°F). Fry the shrimp in batches, cooking for 2-3 minutes per side until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
  4. Assemble the sandwiches: Spread a generous layer of remoulade sauce on the cut sides of each French roll. Layer the bottom half with shredded lettuce, tomato slices, and optional red onion and pickles. Pile the fried shrimp on top, then close the sandwich with the top half of the roll.
  5. Serve immediately: Enjoy your Shrimp Po' Boy with extra remoulade sauce on the side and a squeeze of fresh lemon, if desired.

Tips for Culinary Success:

  1. Use fresh shrimp: The fresher the shrimp, the better the flavor. Look for shrimp with firm texture and a mild, ocean-like scent.
  2. Double-fry for extra crispiness: Fry the shrimp a second time for an even crunchier texture.
  3. Adjust the spice: If you prefer a milder sandwich, reduce the cayenne pepper in the shrimp breading and remoulade sauce.
  4. Warm the rolls: Lightly toast or warm the French rolls before assembly for a perfect balance of crispiness and softness.
  5. Customize the toppings: Add avocado slices, coleslaw, or even bacon for a personalized twist on the classic Po' Boy.

Frequently Asked Questions (FAQs):

  1. Can I use frozen shrimp? Yes, just make sure to thaw them completely and pat them dry before breading.
  2. What can I substitute for French rolls? A soft baguette or hoagie roll works well as a substitute.
  3. Is there a gluten-free option? Use gluten-free flour and cornmeal for breading, and choose a gluten-free roll or bread.
  4. Can I bake the shrimp instead of frying? Yes, bake the breaded shrimp at 200°C (400°F) for 10-12 minutes, flipping halfway through.
  5. How do I store leftovers? Store the fried shrimp and sauce separately in airtight containers in the fridge for up to 2 days. Reheat the shrimp in an oven or air fryer to retain crispiness.


A Shrimp Po' Boy Sandwich is more than just a meal; it's a taste of New Orleans culture, bursting with vibrant flavors and textures. Whether enjoyed at a summer picnic or a casual dinner at home, this sandwich is sure to transport you straight to the heart of Louisiana. Pair it with a cold beer or a side of crispy fries for the ultimate experience.

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