Shrimp Po Boy
Embark on a culinary journey through the heart of the American South with a beloved classic: the Shrimp Po' Boy. Originating from the vibrant city of New Orleans, this iconic sandwich is a celebration of bold flavors, hearty ingredients, and Southern hospitality. Join us as we explore the history, ingredients, and preparation of this mouthwatering masterpiece.
Servings: 3 people
Equipment
- 1 Spider Strainer
- 1 Wire Rack
- 1 Deep Fryer or Frying Pan
Ingredients
Seafood
- XL shrimp
Bread
- Hoagie roll
Produce
- Lettuce and seasoned tomatoes
Sauces/Condiments
- ½ cup mayo
- ¼ cup relish
- 1 teaspoon hot sauce
- ½ teaspoon worcestershire
- AP seasoned flour
- Lemon bae seasoning
- Cajun seasoning
- Lemon juice
- 2 tbsps ketchup
Dairy
- Buttermilk
Instructions
- Clean and devein shrimp if you bought them fresh. If you bought them frozen, be sure to thaw them out in some cold water.
Homemade Remoulade Sauce
- For a homemade remoulade sauce, I like to keep it simple with mayo, sweet relish, hot sauce, cajun seasoning, garlic, lemon juice, and a pinch of sugar. Mix to combine and add to your sandwich.
- Bread your shrimp in seasoned flour with a little cornstarch and fry at 350 degrees for 3-4 minutes or until the shrimp is golden brown, crispy, and 145 degrees internal temp.
- Get your bun and homemade remoulade sauce (or preferred sauce), add your breaded shrimp and whatever toppings you want to include. I'm going with lettuce and tomato.
- Serve and Enjoy!
Nutrition
Calories: 283kcal | Carbohydrates: 8g | Protein: 1g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 598mg | Potassium: 61mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 112IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 0.4mg
