New Orleans Shrimp Po'Boy recipe
Originating in Louisiana, the Po' Boy is the south's answer to a submarine sandwich. Classically consisting of fried meat or seafood served atop a soft steamed baguette, it's a rare sandwich that satisfies even the heartiest of eaters.
Ingredients:
Vegetable oil, for frying
1 pound medium shrimp, peeled and deveined
½ cup all-purpose flour
½ cup cornmeal
2 tablespoons Creole seasoning
½ teaspoon salt
¼ teaspoon cayenne
12-inches French bread, halved horizontally
¼ cup mayonnaise
2 tablespoons spicy mustard
1 cup shredded lettuce
½ cup sliced tomatoes
Directions:
1. Heat enough oil in a large saucepan to come up 1-inch, about 2 cups total, over medium-high.
2. Place flour, cornmeal, 1 tablespoon Creole seasoning, salt, and cayenne in a medium bowl; whisk to combine. Dip shrimp into flour mixture, tossing to fully coat.
3. When oil is hot, carefully transfer shrimp into saucepan and fry until light golden. Remove with a slotted spoon and drain on a plate lined with paper towels.
4. Spread mayonnaise along bottom half of sliced bread; spread mustard along top half. Arrange cooked shrimp atop bottom half of bread, top with lettuce and tomatoes, and replace top half of bread. Enjoy warm.
Back to the Sandwich Recipe home page.
- View a free printer-friendly PDF version of this recipe.
- Email a link to this recipe to a friend.
- Created your own sandwich recipe? Submit it to this site and our food and drink network.
