Shrimp Po Boy Sandwich

Recently returned from a Louisiana trip where he enjoyed many a po boy, Hank put these together for us for lunch. So good! ~Elise

What’s not to love about the classic Louisiana po boy sandwich? Most are dead simple, and rely heavily on high-quality ingredients: Super-fresh, local seafood, Creole tomatoes, homemade remoulade sauce, and surpassing bread.

Po boy sandwiches are typically either seafood or roast beef (although I had a roast duck po boy near Grand Isle, Louisiana recently), and the best ones use remoulade, a Cajun version of the classic French mayo-mustard sauce.

But the bread is the real star in a po boy. Do your utmost to find really good bread, with a crackling crust and soft interior. Ideally you would use a French sandwich loaf, like a baguette, but wider and about a foot long. Without good bread, a po boy is pretty po’.

Shrimp po boys are served everywhere in Louisiana, but you can also do the same things with crawfish tails, catfish fillets or oysters—all are common in the Sportsman’s Paradise. Most are fried, but I’ve seen grilled seafood occasionally.

A word on the peanut oil: It is a very common cooking oil in Louisiana, and adds a flavor that will make your shrimp taste more of the Bayou. Personally, if I could not get peanut oil, I’d use lard. But that’s just me. Any vegetable oil will work just fine.

Shrimp Po Boy Sandwich Recipe

  • Prep time: 20 minutes
  • Cook time: 15 minutes
  • Yield: Makes 4 large sandwiches.

If you cant get peanut oil, use any other vegetable oil or lard. And if you don't feel like making remoulade, smear the top of the bread with mayo and the bottom with mustard.

Yum

Ingredients

  • 1 pound medium shrimp, shelled, deveined and with tails removed
  • 3/4 cup fine cornmeal
  • 3/4 cup flour
  • 1 Tbsp Cajun seasoning
  • 1 teaspoon salt
  • 2 eggs, beaten
  • Peanut oil for frying
  • 1/2 head iceberg lettuce, shredded
  • 2-3 tomatoes, sliced about 1/4 inch thick
  • 4 small French sandwich rolls

Remoulade

  • 1/4 cup mustard, preferably Creole mustard
  • 1 1/4 cups mayo
  • 2 teaspoons prepared horseradish
  • 1 teaspoon pickle juice or vinegar
  • 1 teaspoon hot sauce (Crystal, Tabasco, etc)
  • 1 large garlic clove, minced and smashed
  • 1 Tbsp sweet paprika
  • 1-2 teaspoons Cajun seasoning

Method

1 If you are making your own remoulade, mix all the ingredients together in a bowl and set aside for 30 minutes or so; you don't have to wait that long, but the sauce will be better over time.

2 Pour enough peanut oil in a large frying pan to come up about 1/4 inch, and set the pan over medium-high heat until a small amount of flour sizzles immediately when you drop some in.

shrimp-po-boy-1.jpg shrimp-po-boy-2.jpg

3 Mix the cornmeal, flour, Cajun seasoning and salt in a large bowl. Working with a few at a time, dredge the shrimp in the egg, then in the cornmeal-flour mixture. Shake off any excess and fry until golden on both sides, about 2 minutes total. Set the fried shrimp aside on paper towels to drain.

4 To assemble the sandwich, slice the sandwich loaves almost all the way through and smear remoulade on both the top and bottom. Lay down a layer of shredded lettuce on the bottom of the sandwich, then arrange the shrimp on top. Lay 3-4 slices of tomato on the shrimp and press the top of the bread down on the bottom, compressing the sandwich a little. Serve at once with hot sauce and a beer.

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Links:

Grilled Shrimp Po Boy - from Ezra Pound Cake

Oyster Po Boy Sandwich - from Seduction Meals

Catfish Po Boy - from Cast Sugar

Showing 4 of 36 Comments

  • matt

    Mmm, Looks fantastic.

  • Blog is the New Black

    The fiance would LOVE this!

  • Michele

    Your posts are so inspirational – and oh, so timely. We are at the beach this week and happen to have all the ingredients listed above (may have to improvise a little on the bread). Guess what we will be having today…
    xoxo michele

  • Don

    Hi Elise and Hank,

    I am a long time reader but I am just now getting around to commenting. Firstly, thank you for saving dinner and parties soooo many times for me, my wife and I have loved just about every recipe we have tried so far.

    One note on the po boys. Being a Cajun I can say that you have not put enough importance on the French bread that is used. It will absolutely will make or break the sandwich! It must be of the highest quality you can find and as fresh as can be had.

    Thanks for all you do.

    Thanks, Don! And I absolutely agree about the bread. We tried so hard to find the perfect bread for this sandwich, and just could get that perfect French style sandwich bread. What we used was good, but not perfect. C’est la vie. ~Hank

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