How To Make Poor Boy Sandwiches? - L'Espresso Bar Mercurio

What is a Pooh Boy sandwich?

A po’boy sandwich may consist of roast beef. A po’boy is known as a hoagie or sub outside of New Orleans. New Orleans is famous for its po’boy sandwiches. A “dressed” po-boy typically includes mayonnaise and other toppings.

What makes a sandwich a poor boy?

A po’ boy (also po-boy, po boy) is a traditional sandwich from Louisiana. It almost always consists of meat, which is usually roast beef or fried seafood, often shrimp, crawfish, fish, oysters or crab. The meat is served on New Orleans French bread, known for its crisp crust and fluffy center.

What goes on a traditional po-boy sandwich?

This Louisiana staple varies depending on the restaurant and town, but typically, a classic poboy includes toasted French bread stuffed with some type of fried meat, and the sandwich is “dressed” with tomatoes, romaine lettuce, pickles, mayonnaise and a generous spread of hot sauce for a Creole “kick.”

Why is it called a Poboy?

The crispy bread was the perfect vessel for a large sandwich to feed the hungry strikers. When a striker came buy to get a sandwich, they would call out, “here comes another poor boy,” as the striker approached. That’s how this New Orleans classic became known as the “poor boy” and was abridged to “po-boy”.

What kind of bread is used for Poboys?

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’.

Why is it called a hoagie?

The name likely comes from the Philadelphia area where, during World War I, Italian immigrants who worked at the Hog Island shipyard began making sandwiches; they were originally called “hoggies” before the name hoagie took hold. “hoagie”.

Does Popeyes have shrimp Poboys?

Popeyes also has served Po’boy sandwiches, but the fried shrimp sandwiches are no longer on the menu. The chicken chain serves signature fried chicken, chicken tenders, popcorn shrimp and seven different sides.

What is a po-boy at Popeyes?

Popeyes’ Chicken Po’ Boy consists of two chicken tenders (spicy or mild, I chose spicy), shredded lettuce, pickles, and mayo on a French baguette. A shrimp version is also available. The simple combination of fried chicken, mayo, and lettuce on bread is a common one, but was executed very nicely here.

Is a grinder a sub?

A submarine sandwich, commonly known as a sub (North American English), hoagie (Philadelphia metropolitan area and Western Pennsylvania English), hero (New York City English), Italian sandwich (Maine English) or grinder (New England English), is a type of cold or hot sandwich made from a cylindrical bread roll split

What is a po-boy person?

Po-boy meaning Poor-boy. noun. A traditional sandwich from Louisiana, consisting usually of meat or seafood, and always in a French-style baguette. noun.

What is a peacemaker po-boy?

The modern Magazine Street po’ boy shop is well-known for its Peacemaker, about a foot long and stuffed with bacon and cheddar cheese in addition to all those oysters. Acme Oyster Bar. A classic New Orleans oyster joint whose Peacemaker boasts oysters and shrimp, plus a spicy Tabasco mayo that binds it all together.

Why is New Orleans French bread so good?

The reason this can happen is: They are loaded with butter and sugar, which act as a tenderizer and preservative and make them keep well for several days. New Orleans-style French bread is the opposite. It has very little or no fat or sugar and no preservatives. French bread is fresh for a finite amount of time.

Classic Shrimp Po Boy Sandwich Recipe

Who doesn’t enjoy a good old-fashioned Louisiana poboy sandwich? Most are really straightforward, and they rely largely on high-quality ingredients: A delectable combination of super-fresh local fish and Creole tomatoes, handmade remoulade sauce, and outstanding bread

What’s a Po Boy?

Po boy sandwiches are normally made with seafood or roast beef (but I just had a roast duck po boy in Grand Isle, Louisiana), and the greatest ones are made with remoulade, a Cajun variant of the classic French mayonnaise-mustard sauce that is popular across the world. The bread, on the other hand, is the actual star of a po boy. Make every effort to get truly excellent bread with a cracking crust and a soft inside texture. Ideal would be to use a French sandwich loaf, similar to a baguette but wider and around one foot in length.

The Best Shrimp Sandwich

If you’re looking for a different take on the classic shrimp po boy, try it with crawfish tails, catfish fillets, or oysters, all of which are plentiful in the Sportsman’s Paradise. The majority of the seafood is fried, but I’ve seen grilled fish on occasion. A word about the peanut oil: It is a fairly common cooking oil in Louisiana, and it imparts a flavor to the shrimp that will make them taste more like they came straight from the Bayou. Personally, if I couldn’t get my hands on peanut oil, I’d turn to lard instead.

Any vegetable oil will suffice in this recipe.

Watch This Classic Shrimp Po Boy Sandwich Recipe

If you are unable to obtain peanut oil, you can substitute any other vegetable oil or lard. If you don’t want to bother with remoulade, you may just spread mayonnaise on the top of the bread and mustard on the bottom.

A one-pound medium shrimp that has been shelled, deveined, and with the tails removed
A cup of fine cornmeal, a cup of flour, 1 teaspoon Cajun spice, 1 teaspoon salt, and 2 eggs, beaten For frying, peanut oil is used. 2 to 3 tomatoes, cut approximately 1/4 inch thick
4 tiny French sandwich buns
1/2 head iceberg lettuce, shredded

1/4 cupmustard, preferably Creole mustard
1 1/4 cups mayonnaise
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 to 2 teaspoonsCajun seasoning
1 to 2 teaspoonshot sauce (Crystal, Tabasco, etc.)
1 to 2 teaspoonsCa

Prepare the remoulade sauce: If you are creating your own remoulade, combine all of the ingredients in a mixing bowl and leave aside for 30 minutes or so
You are not have to wait that long, but the sauce will improve with time. Heat the oil in a pan as follows: Cook over medium-high heat until a little amount of flour sizzles quickly when you put it in a big frying pan filled with enough peanut oil to come up approximately 1/4 inch above the bottom of the pan. Shrimp dredged in sand: In a large mixing basin, combine the cornmeal, flour, Cajun spice, and salt. Toss the shrimp in the egg, then in the cornmeal-flour mixture, working with a few at a time, to coat completely. Elise Bauer is a woman who works in the fashion industry. Fry shrimp in a skillet: After squeezing off any extra breading, cook the shrimp until they are golden brown on both sides, about 2 minutes total. Place the fried shrimp on a plate lined with paper towels to drain. Elise Bauer is a woman who works in the fashion industry. Elise Bauer is a woman who works in the fashion industry. Assemble the sandwiches as follows: Assemble the sandwiches by slicing the sandwich loaves nearly completely through and spreading remoulade on both the top and bottom of the sandwiches. Place a layer of shredded lettuce on the bottom of the sandwich, and then put the shrimp on top of that layer. Place 3-4 slices of tomato on top of the shrimp and push the top of the bread down on the bottom of the sandwich, slightly squeezing it to make it more compact. Serve immediately with spicy sauce and a cold drink

Cooking Resources:Grilled Shrimp Po Boy- from Ezra Pound Cake Seduction Meals’ Oyster Po Boy Sandwich is a delicious sandwich made with oysters. Cast Sugar’s Catfish Po Boy is a delicious dish.

Nutrition Facts(per serving)
881	Calories
43g	Fat
82g	Carbs
42g	Protein

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Nutrition Facts
Servings: 4
Amount per serving
Calories	881
% Daily Value*
Total Fat43g	55%
Saturated Fat 8g	39%
Cholesterol344mg	115%
Sodium3286mg	143%
Total Carbohydrate82g	30%
Dietary Fiber 9g	30%
Total Sugars 8g
Protein42g
Vitamin C 26mg	128%
Calcium 232mg	18%
Iron 6mg	32%
Potassium 994mg	21%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

The nutritional information has been estimated using an ingredient database and should be regarded as an educated guess at best. When there are numerous ingredient alternatives mentioned, the first one listed is used to compute the nutritional value. There are no garnishes or extra ingredients listed in this recipe.

Original Po Boy Sandwich

AFFILIATE LINKS MAY BE INCLUDED IN THIS POST. FOR MORE INFORMATION, PLEASE REFER TO MY FULLDISCLOSURE POLICY. In my capacity as an Amazon Associate, I EARN FROM QUALIFYING BUYS. Easy Po Boy Sandwich, also known as a Poor Boy sandwich, is a scrumptious sandwich that mixes ham and Swiss cheese with shredded lettuce, tomatoes, and pickles on soft french bread smeared with a simple three-ingredient mayonnaise. This version of the unfortunate guy comes quite close to the original. I just made a couple of minor, yet delectable, changes to the recipe.

It was during a streetcar strike in 1922 that the Poor Boy Sandwich first made its appearance at the French Market.

Locals flocked to the coffee stand in droves to purchase the sandwich.

As a result, the sandwich is known as a Po Boy Sandwich. Easy to make and very tasty, this sandwich is perfect for lunch or dinner.

How do you make the original Po Boy Sandwich?

To begin, combine the mayonnaise, mustard, and sriracha in a small bowl and put aside. After that, cut a small loaf of soft French bread in half lengthways. Place on a baking sheet with the sliced side facing up. Thin ham slices are layered on the bottom side, while cheese slices are layered on top. More cheese slices should be placed on top, and the dish should be baked for several minutes until the cheese has melted and the ham is heated. Turn on the broiler for the last few minutes of baking to lightly brown the cheese on top of the bread.

Sandwich the two halves of the sandwich together and cut into desired lengths from there.

Recipe notes and helpful tips

Make use of high-quality soft French bread. Make a point of visiting your local bakery
Sriracha may be obtained in the Asian department of your local grocery store
It truly does make a difference! It provides a touch of heat, so if you are sensitive to heat, leave it out and replace it with 1/2 teaspoon of honey to make a sweeter dish
In your local grocery shop, you may get pepperoncinis, which are fairly mild peppers that can be found in the pickle area. They are available in jars and may be purchased pre-sliced or whole
Although they were not included in the original po boy, feel free to use other toppings such as sliced black olives, jalapenos, or banana peppers.

It is now referred to as a grinder, a bomber, or a sub, among other things. Whatever you want to call it, it all began with the Po-Boy, and boy, is it good! Prepare an amazing sandwich for your family by placing the items on your shopping list right now!

More sandwiches you will love!

Among the sandwiches available are the Rachel Sandwich, the Broiled Tomato Sandwich, the Cucumber Sandwich, the Classic Club Sandwich, the Reuben Sandwich, and the Italian Beef Sandwich.

On July 11, 2015, this post was initially published, then it was reposted on September 9, 2019, with updated content. Print

Po Boy Sandwich

The original exquisite Po Boy Sandwich, made with ham, Swiss cheese, tomato, pickle, and onions on soft french bread, is still a favorite today.

Prep time: 5 minutes
Cooking time: 7 minutes
Total time: 12 minutes
Yield: 4 servings1 x
Category: sandwich
Method: bake
Cuisine: southern
Time: 12 minutes

3 tablespoons mayonnaise
1 1/2 tablespoons mustard
1 teaspoon sriracha
1/2 pound deli ham of top grade
2 cups shredded lettuce, 1 big tomato cut, Dill pickle slices, red onion thinly sliced, pepperoncinis, 1 short loaf french bread, 4 – 6 pieces baby swiss cheese

Preheat the oven to 375 degrees
In a small dish, combine the mayonnaise, mustard, and sriracha
Put aside. French bread should be sliced lengthwise. Place on a baking sheet with the sliced side facing up. Swiss cheese is layered on top of ham slices on the bottom side. To finish, sprinkle the top with extra Swiss cheese and bake for several minutes, or until the cheese is completely melted and the ham is heated. Turn on the broiler for the last few minutes of baking to lightly brown the cheese and finish baking
When done, top with shredded lettuce, tomato slices, pickles, red onion, peperoncinis, and mayonnaise sauce before placing back in the oven. Sandwich the two halves of the sandwich together and cut into desired lengths from there. Serve the sandwich as soon as possible while it is still warm and gooey.

Poor boys, how to create a po boy sandwich, what is a po boy sandwich are some of the keywords to keep in mind. Are you looking for more delectable recipes? Follow Small Town Woman on social media platforms such as Facebook, Pinterest, and Instagram.

Shrimp Po’ Boy Recipe {with remoulade sauce}

It’s a classic Louisiana Po Boy Sandwich, with golden fried shrimp, crisp shredded lettuce, sweet tomatoes, acidic pickles, and house-made remoulade sauce heaped on top. It’s a great lunch or supper option. It’s extremely delicious! Serving suggestions: Serve with Pea Salad on the side and Southern Style Sweet Tea to wash it down. Is there anyone who doesn’t enjoy a good Po Boy Sandwich? So easy, yet mouth-watering and filling, and it can easily be served for lunch or dinner on the go.

What is a Shrimp Po Boy?

Shrimp Po’ Boys are a classic Louisiana sandwich that can’t be found anywhere else. It arose in the southern United States in the 1920s when a local restaurant gave away complimentary fried shrimp sandwiches to striking employees, referring to the men as “poor lads,” and the term stuck. Po Boy sandwiches are normally constructed with fried shrimp that has been seasoned with cajun seasoning, shredded lettuce, tomatoes, and pickles, and they are served on a baguette that has been smeared with tangy remoulade sauce.

However, the typical method to serve them is heaped high with crispy, golden fried shrimp.

Shrimp Po Boy Recipe

You will need the following ingredients to make this shrimp sandwich: (For further information, see the downloadable recipe card at the bottom of this page.)

A fried shrimp sandwich made with battered shrimp and Remoulade sauce, shreds of iceberg lettuce, slices of tomato, slices of dill pickle rounds, and French baguettes.

Shrimp Po Boy Sauce

A po boy just isn’t a po boy until it’s served with remoulade sauce. Remoulade is a traditional mayonnaise-based sauce that is creamy, acidic, spicy, and absolutely delicious! While it was invented in France, Louisiana is credited with popularizing it, and you will not find many culinary establishments in New Orleans that serve this fried shrimp sandwich without the accompanying sauce. In addition to mayonnaise, mustard, lemon juice, pickle juice, and horseradish, creole (or cajun) spices are used to provide a kick of spice and flavor to the sandwich.

Recipe Tips

Oil:Peanut oil is commonly used in Louisiana cooking, and it imparts a distinct Bayou taste to the dish. If you want to make it as genuine as possible, fried the shrimp in peanut oil before serving. Because of allergies, we avoid using peanut goods and instead use vegetable or canola oil, which is totally satisfactory. Bread: Although the shrimp and remoulade sauce are the main attractions of this sandwich, the bread is also noteworthy. It is best to use a French-style roll, which is similar to a baguette but broader and about a foot long. If you don’t have one, an ordinary hoagie roll will suffice. The crust of the bread should be crisp, and the middle should be soft. If the interior of the sandwich is particularly dense, you can scoop out a significant amount of it, making it simpler to assemble and consume without everything falling out
Sauce: As previously said, remoulade sauce is the preferred choice. It’s finally over. HA. If you are unable to attend, you can cover both sides of the bread with mayonnaise and a spicy mustard instead. It won’t be quite as wonderful as a fresh sandwich, but it will be far superior to a dry sandwich.

How to Make a Shrimp Po Boy

Are you prepared to eat the finest fried shrimp sandwich you’ve ever had? Yep, that’s us as well. Remoulade sauce should be prepared the day before and stored in the refrigerator until needed. Prepare the lettuce by shredding it, slicing the tomatoes and pickles, then breading and frying the shrimp. Assemble your ingredients and dig in! Despite its simplicity, this sandwich packs a powerful punch in terms of flavor. (If you want to create this po boy dish, follow the steps listed below, which are also included in the printable recipe card).

Shrimp Po Boy Video

We really appreciate this sandwich when it is served with a side of Pea Salador. Macaroni Salad, along with Sweet Tea or Strawberry Sweet Tea, is a delicious meal. Frozen green tomatoes are sometimes substituted for plain tomatoes in our sandwiches when we truly want to splurge on a tasty treat. It’s to die for!

Other Southern Favorites

Fries green tomatoes, jambalaya, sweet tea, and a Mint Julep are among of the options.

I hope you enjoy this tasty and simple meal – please rate it in the comments section below! Do not forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube for the latest updates!

Shrimp Po’ Boy Sandwiches

It’s a classic Louisiana Po Boy Sandwich, with golden fried shrimp, crisp shredded lettuce, sweet tomatoes, acidic pickles, and house-made remoulade sauce heaped on top. It’s extremely delicious! Preparation time: 20 minutes 15 minutes to prepare Time allotted: 35 minutes Servings:4

For the Remoulade Sauce

A 1/4 cup mayonnaise, 2 1/2 teaspoons spicy brown mustard, 1 teaspoon paprika, 1 teaspoon finely chopped fresh parsley, 2 teaspoons prepared horseradish, 2 teaspoons lemon juice, 1 teaspoon Creole seasoning, 1 teaspoon pickle juice (dill or sweet), 1 teaspoon hot sauce, 1 clove grated garlic, and a grind of black pepper

For the Fried Shrimp

1 1/2 teaspoons kosher salt
1 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 pound raw medium shrimp, peeled and deveined, tail removed, and patted dry
3/4 cup all-purpose flour
1/2 cup fine cornmeal
1/2 cup buttermilk
1 teaspoon hot sauce
Canola or vegetable oil for frying

For Assembly

4 French breads (each 8 inches in diameter), divided horizontally
A half head of iceberg lettuce, shredded 2-3 tomatoes, quarter-inch thickly cut
3-4 big dill pickle rounds, cut into rounds
3-4 large cucumber rounds, split into circles

For the Remoulade Sauce

Combine all of the ingredients in a large mixing bowl and set aside in the refrigerator until ready to use

For the Fried Shrimp

Blend salt, paprika, garlic powder, black pepper, and cayenne pepper in a medium-sized mixing bowl until well combined. division of the spice mixture into two halves
In a large mixing basin, combine the shrimp and half of the spice mixture
Toss to coat. To make the flour, cornmeal, and the remaining half of the spice combination, whisk them together in a separate basin. The buttermilk and spicy sauce should be whisked together in a third mixing dish. Shake off any extra flour mixture once you’ve dipped your seasoned shrimp in it. Pour oil into a deep, wide pot until it reaches a depth of 2 inches. Preheat the oil to 350 degrees Fahrenheit. Fry shrimp in batches until golden brown, roughly 2-3 minutes each batch, working in small quantities. Drain on paper towels after transferring to them.

To Assemble the Po’ Boys

Assemble the sandwiches by slicing the bread loaves almost all the way through and slathering them with the remoulade sauce on both the top and bottom
On the bottom of the sandwich, place shredded lettuce, followed by tomato slices and pickles, then close the sandwich. The shrimp should be placed on top. In order to slightly compress the sandwich, push the top of the bread down into the bottom of the sandwich. Enjoy

For those of you who place a high value on these figures, I propose that you calculate them yourself.

Other Notes

The Main Course is the first course in the sequence. Cuisine:American Shrimp Po Boy, Shrimp Po Boy recipe, Shrimp Po Boy Sandwich, Shrimp Po Boy Sandwich

Authentic New Orleans Shrimp Po’ Boy with Creole Remoulade Sauce

This Authentic New Orleans Shrimp Po’ Boy with Creole Remoulade Sauce will leave you with a smile on your face! Crispy cajun fried shrimp are heaped high on a french baguette and topped with a creamy remoulade sauce inspired by Creole cuisine, resulting in the most delicious and genuine po’boy you’ll ever have outside of New Orleans, guaranteed! Served alongside my New Orleans Beignets, Jambalaya Skillet, Seafood Gumbo, or Shrimp Etouffee for a really creole-inspired feast. Thank you very much to Demetra of Sweet Savant for sharing this fantastic dish with us!

What was it about that sandwich that made it so delicious?

It may have been the freshly baked New Orleans French bread, which was delivered to the restaurant shortly after morning by a local baker from his shop.

I guess what made it so memorable was that I was having an actual shrimp po’boy in New Orleans for the first time with my husband and children, and that I was sharing the exquisite experience with teenagers who would be heading off to college in just a few short years from now.

I was absorbing the moment, as well as that great lunch.

What is a Po’Boy?

From roast beef and gravy to fried catfish, you can get just about any filling for your po’boy on the menu. Sandwiches like this one were invented in the early 1900s to provide food for striking streetcar employees, and they were most likely loaded with fried potatoes and beef gravy. Fried oysters are another popular option for a sandwich filler. A “peacemaker,” which is a po’boy with half-fried shrimp and half-fried oysters, is referred to as such (and one of them would surely keep me quiet for quite some time!) While you are not need to dress up in order to enjoy a po’boy (most of the sandwich cafes are casual establishments), you may have your sandwich “dressed.” Po’boys are served with lettuce, tomatoes, sliced dill pickle rounds, and mayonnaise on top of a “dressed” bun.

To learn more about each of the components of a shrimp po’boy sandwich, let us look a bit deeper.

What Kind of Shrimp Should You Buy?

You’re looking for plump shrimp that can be eaten in one mouthful. If your shrimp are too large, they will make it difficult to consume your sandwich; if they are too little, they will simply not provide you with that pleasant bite. Look for shrimp that are size 16/20, which means that there are around sixteen to twenty shrimp per pound. If possible, get shrimp that have been peeled and deveined but have not had their tails removed; you don’t want any shells interfering with your dining experience.

Unless you reside in a coastal location, it’s likely that these “fresh” shrimp were formerly frozen and then thawed before being sold.

How to DRESS Your Shrimp Po’Boy

If you’re looking for the cold, crisp crunch that a true po’boy calls for, iceberg lettuce is the only option. There’s no need for elegant, flowery lettuce in this case. Iceberg lettuce should be shredded thin and piled on top. There are no gourmet tomatoes, either. If you can find one, use a beefsteak tomato that is plump, ripe, juicy, and from a local farm. Because they don’t have to travel across a nation or two to get to your plate, tomatoes cultivated locally tend to mature on the vine for a longer period of time than those grown elsewhere.

What’s The Best Bread for a Po’Boy

The bread that is used to make a shrimp po’boy sandwich is almost as crucial as the shrimp itself. Because French bread does not travel well, it will be difficult to locate the loaves that were used in New Orleans’s French Quarter. French bread loaves with thin, crunchy crusts and fluffy innards are ideal for making French toast. Split the bread down the middle and stuff it with shrimpy deliciousness to make a delicious sandwich!

Best Shrimp Po’Boy Sauce: Remoulade Sauce!

Plain mayonnaise is the traditional condiment for a shrimp po’boy, but if you want to take your sandwich to the next level, make a batch of remoulade sauce and serve it on the side. A remoulade sauce is a mayonnaise that has been spiced up to provide a bit extra heat and spice to the party. The mayonnaise is the starting point, and then spicy sauce, a squeeze of lemon juice, and some Creole mustard are added (you can substitute Dijon mustard in a pinch).

Add salt, crushed garlic, and Worcestershire sauce to taste to the remoulade sauce before serving. Spread the remoulade on the cut side of the bread and then begin assembling your sandwich from the bottom up.

How Do I Cook The Shrimp for the Po’boy

When it comes to fried shrimp, I prefer a little covering of breading. You don’t want to cover up the delicate flavor of the shrimp with a thick coating, because it would ruin the dish. Toss the shrimp in a mixture of buttermilk and a splash of spicy sauce until they are well covered. Then gently dredge them in a mixture of seasoned flour and cornmeal to coat them completely. If you want a more substantial cornmeal coating on your shrimp, you may double dredge them in cornmeal twice. Allow the shrimp to rest in the refrigerator for 20 minutes before frying them in hot oil.

This will prevent all of your lovely, crispy coating from slipping off the shrimp while they are being fried.

Everything should be ready while you’re waiting for the shrimp to come.

For the Remoulade Sauce

When it comes to fried shrimp, I prefer a thin covering of breading. You don’t want to cover up the delicate flavor of the shrimp with a thick coating, because it would ruin the experience. Using a small amount of spicy sauce, bathe the shrimp in buttermilk. Lightly coat them with a mixture of flour and cornmeal that has been season with salt and pepper. If you want a more substantial cornmeal coating on your shrimp, you may twice dredge them in it. Allow the shrimp to rest for 20 minutes in the refrigerator before frying them. This aids in the coating’s ability to adhere to the shrimp more effectively and efficiently. This will prevent all of your lovely, crispy coating from slipping off the shrimp when they are being fried in hot oil or butter. Just before you’re ready to serve the sandwiches, fry the shrimp in a little vegetable oil. Ideally, all of your fixings should be ready while you wait for the shrimp.

For the Fried Shrimp

On the fried shrimp, I prefer a little covering of breading. You don’t want to cover up the delicate flavor of the shrimp with a thick coating, because it would defeat the purpose. Buttermilk and a splash of spicy sauce should be used to bathe the shrimp. Then gently dredge them in a mixture of seasoned flour and cornmeal until they are coated. If you want a more substantial cornmeal coating on your shrimp, you may twice dredge them. Refrigerate the prawns for 20 minutes before frying them. This aids in the coating’s adhesion to the shrimp. This will prevent all of your lovely, crispy coating from slipping off the shrimp while you are frying them. Just before you’re ready to serve the sandwiches, fry the shrimp in a little olive oil. All of your fixings should be ready and waiting for the arrival of the shrimp.

For the Po’Boy Assembly

I enjoy a little covering of breading on my fried shrimp. You don’t want to cover up the delicate flavor of the shrimp with a heavy coating. Toss the shrimp in a bowl of buttermilk combined with a splash of spicy sauce. After that, gently dredge them in a mixture of seasoned flour and cornmeal. If you want a more substantial cornmeal coating on your shrimp, you may double-dredge them. Allow the shrimp to rest in the refrigerator for 20 minutes before frying them. This aids in the coating’s ability to adhere to the shrimp more effectively. You don’t want all of your lovely, crispy coating to come off the shrimp when you’re frying them. Fry the shrimp right before you’re ready to serve the sandwiches. All of your fixings should be ready while you’re waiting for the shrimp to arrive.

For the Remoulade Sauce

Combine all of the ingredients and place them in the refrigerator until you are finished frying the shrimp
Or

For the Fried Shrimp

Combine the salt, paprika, garlic powder, cayenne pepper, and black pepper in a large mixing bowl, and then divide the spice mixture in half, as shown in the picture. Half of the spice combination should be used to season the shrimp. In a large mixing basin, combine the flour, cornmeal, and the remainder of the spice combination
In a small dish, whisk together the buttermilk and spicy sauce until smooth. Dip the seasoned shrimp into the buttermilk, then coat them with the flour mixture, brushing off any excess flour mixture. If you like a thicker covering, you can repeat this procedure. Refrigerate the shrimp for 20 minutes to allow the flavors to blend. Pour the oil into a large, deep pot with a wide opening to a depth of approximately 2 inches. 350 degrees Fahrenheit is the temperature of the oil. Fry shrimp in batches until golden brown, about 3-4 minutes each batch, working in batches. Drain on paper towels after transferring to them.

To Assemble Po’Boy

Combine the salt, paprika, garlic powder, cayenne pepper, and black pepper in a large mixing bowl, and then split the spice mixture in half, as shown in the photo. Half of the spice mixture should be applied to the shrimp. Put all of the dry ingredients in a large mixing bowl and mix well. Add the wet ingredients and mix well. Buttermilk and spicy sauce should be combined in a separate bowl. Dip the seasoned shrimp in the buttermilk, then coat them with the flour mixture, brushing off any excess flour mixture. For a thicker covering, continue the process until satisfied. Refrigerate the shrimp for 20 minutes before serving. Using an appropriate measuring cup, fill a deep, wide pot with oil until it reaches a depth of around 2 inches. 350 degrees Fahrenheit for the oil
Fried shrimp should be fried in batches for 3-4 minutes per batch until golden brown. Drain the liquid onto paper towels.

Fried Shrimp Po’ Boy Sandwiches

Nutrition Facts(per serving)
476	Calories
21g	Fat
37g	Carbs
34g	Protein

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Nutrition Facts
Servings: 6
Amount per serving
Calories	476
% Daily Value*
Total Fat21g	27%
Saturated Fat 5g	23%
Cholesterol275mg	92%
Sodium1630mg	71%
Total Carbohydrate37g	14%
Dietary Fiber 4g	14%
Protein34g
Calcium 263mg	20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is generated using an ingredient database and should be regarded as an educated guess at this time. The po’ boy sandwich, a staple of New Orleans cuisine that dates back to the 1920s, is said to have been named after the men who were on strike from the railroad firms at the time, known as the “poor boys.” Sandwiches are often made with some form of meat, though the variety might range from roast beef to fried fish to sausage, and they’re served on French bread, typically a crusty baguette with a soft interior.

Click Play to See This Classic Fried Shrimp Po Boy Sandwich Recipe Come Together

1.5 pounds medium shrimp (about 6 to 10 shrimp per roll, depending on size)
1 1/2 cups vegetable oil
1 1/2 cups milk
Half cup hot sauce
One egg
One cup all-purpose flour
One cup cornmeal
One teaspoon baking powder
One teaspoon Cajun seasoning (or Creole seasoning)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 pounds medium shrimp (about 6 to 10 shrimp per roll, depending on size)
4 small loaves of French bread (or 2 larger loaves, half)
1/2 cup mayonnaise
1 big tomato (sliced)
2 cups lettuce (shredded)
1 cup dill pickle chips
4 small loaves of French bread (or 2 larger loaves, divided)

Gather all of the necessary components. The Spruce Eats / Diana Chistruga
Peel the shrimp, but leave the tails on if you want them to seem more natural. According to Diana Chistruga’s book, The Spruce Eats, start by making a shallow incision along the length of the back of the shrimp with your sharp knife. Remove the black vein by pulling it out or scraping it out with a knife. Then repeat the process with the remaining shrimp. To prepare the shrimp, rinse them under cold running water and pat them dry. Source: The Spruce Eats / Diana Chistruga In a deep, heavy saucepan or deep fryer, heat the oil to 375 degrees Fahrenheit according to the directions on the package. Prepare a baking sheet or pan by lining it with two layers of paper towels. Adapted from Diana Chistruga’s The Spruce Eats. In a large mixing bowl whisk together the milk, spicy sauce, and egg until well combined. Add the shrimp to the mixture and let aside for 3 to 4 minutes, according to Diana Chistruga’s The Spruce Eats blog. According to Diana Chistruga of The Spruce Eats, in a separate bowl, whisk together the flour and cornmeal with the baking powder, Cajun or Creole spice, salt, and pepper. Take the shrimp out of the milk and egg mixture and roll them in the flour and cornmeal mixture, according to Diana Chistruga’s recipe on The Spruce Eats. Thoroughly coat the shrimp with the sauce. Drop several breaded shrimp into the hot oil and fry until golden brown, about 2 to 3 minutes, according to Diana Chistruga’s The Spruce Eats. Overcrowding the shrimp will cause the oil to take longer to come to temperature, as well as the coating absorbing an excessive amount of oil. With a slotted metal spoon, move the cooked shrimp to the paper towel-lined pan and repeat with the remaining shrimp. Source: The Spruce Eats / Diana Chistruga Diana Chistruga’s The Spruce Eats recipe calls for slicing the baguettes into serving lengths and splitting them. According to Diana Chistruga of The Spruce Eats, spread the bread with mayonnaise and lay the fried shrimp on top of it, followed by tomato slices and shredded lettuce. The Spruce Eats / Diana Chistruga
The Spruce Eats / Diana Chistruga
Serve with a side of dill pickle chips and have pleasure in it! The Spruce Eats / Diana Chistruga

Tips

Dress your po’ boy with the standard toppings of lettuce, tomatoes, pickles, and mayonnaise to complete the look. Hot sauce is optional
Instead of using conventional mayonnaise to dress the po’ boy, prepare a remoulade to go with it. In a food processor or blender, pulse together 2/3 cup mayonnaise, 1/3 cup parsley, 2 teaspoons mustard, 1 teaspoon hot sauce, the juice of one lemon, and two chopped green onions until well combined. Pulse until a smooth consistency is achieved, then season generously with salt and pepper to taste

Recipe Variations

Oyster Po’ Boy:Instead of the shrimp, use approximately 16 medium-sized oysters that have been shucked and the liquid conserved. In a separate bowl, whisk together the milk, spicy sauce, and egg combination. Bread the oysters with the milk mixture, flour, cornmeal, and spice blend, and bake them until golden brown. Po’ Boy with Andouille Sausage:Instead of the fried shrimp, use 1 pound of andouille sausage sliced into half-inch rounds. Instead of mayonnaise, use Creole-style or whole-grain mustard to dress the salad.

The oyster po’ boy may be made by substituting around 16 medium-sized oysters that have been shucked and the liquid conserved. Combine the milk, spicy sauce, and egg combination with the liquid. Bread the oysters with the milk mixture, flour, cornmeal, and spice blend, and bake them until they are golden brown. In lieu of the fried shrimp, use a pound of andouille sausage sliced into half-inch rounds to make a sausage po’ boy (see recipe below). Use Creole-style or whole-grain mustard instead of mayonnaise to dress the dish.

22 Best Poboy Sandwiches in Baton Rouge

The poboy is one of the foods that best expresses the essence of Louisiana. The origins of this iconic and cherished sandwich are up for question, but one of the most common legends holds that the Martin brothers devised the dish in New Orleans in 1929 to feed striking streetcar drivers. The popularity of these sandwiches spread fast throughout the region, and the Louisiana poboy was created. Depending on the restaurant and town, the exact ingredients of a classic poboy sandwich vary, but they all include toasted French bread stuffed with some type of fried meat, and the sandwich is “dressed” with tomatoes, romaine lettuce, pickles, mayonnaise, and a generous spread of hot sauce for a Creole “kick.” Here are some of the greatest poboy recipes we could uncover to assist you in recreating your favorite dish – keep reading to find the ideal variant for your next supper.

1. Classic Poboy

This classic poboy dish mixes crispy, melt-in-your-mouth shrimp drizzled with creamy remoulade sauce for a tangy kick with a crispy, melt-in-your-mouth crust. The simplicity of this classic down-home poboy dish is what makes it so appealing. Begin with New Orleans-style French bread rolls and fresh jumbo shrimp, then add butter, garlic, eggs, flour, and Creole seasoning for a spicy kick to the dish before serving. Remoulade sauce is a fiery combination of creamy mayonnaise and horseradish, with undertones of garlic and pepper to give it a fresh, tangy taste.

2. Chicken Poboy

A chicken poboy is a variation on the traditional sandwich that is sure to please. This dish, which combines butter-fried chicken breasts with homemade tartar sauce, is guaranteed to please family and visitors alike. The sauce on this poboy is everything – in a blender or food processor, combine together the cayenne pepper, parsley, mustard, dill pickle, scallion, and mayonnaise to make the ideal dressing for your favorite sandwich. The breadcrumbs and butter help to keep the chicken crispy, while the crunchy lettuce and juicy tomatoes give this sandwich a vibrant, fresh flavor character.

3. Slim Poboy

Try this version of the classic poboy on days when you want the flavor of a standard poboy without all of the calories. The classic poboy is dripping with butter; to reduce the amount of dairy consumed, try sautéing the shrimp rather than frying it. This substantial alternative is packed with herbs and spices, which results in a dish that is full of flavor. This sandwich, which is topped with a generous serving of herb buttermilk slaw, is packed with enough fresh ingredients to please even the most ardent poboy enthusiast.

Not only does this enhance the flavor of the sandwich, but it also helps to lower calorie consumption.

4. Seafood Poboy

You’ll always need a bit extra fish in your life, believe it or not. Shrimp and tilapia are combined in this dish to create a full poboy that is bursting with rich, flavorful flavor. Allowing the fish and shrimp to soak in the milk for a few minutes can boost the creaminess of the dish. To make a smooth dressing, mix the garlic, lemon juice, and mayonnaise in a small bowl and spread liberally. Spread the sauce on both sides of the bread and top with tomato, lettuce, and the spicy sauce of your choice to finish.

5. Cajun Poboy

Try this Cajun spin on the poboy for an added burst of flavor. The shrimp serves as the foundation of this dish, but the sauce is the true star of this sandwich. Dress this poboy with an extra-spicy dressing made with smoked paprika, mayonnaise, mustard, pickles, cayenne pepper, and hot sauce, which elevates it to the next level. Because the sauce can be stored in the refrigerator until you’re ready to assemble the sandwiches, this recipe is ideal for those days when you need to plan ahead.

Instead of using New Orleans French bread, you may use Italian or hoagie rolls to make a substantial sandwich that is similar in flavor to the one seen below.

6. Oyster Poboy

As long as you can get your hands on fresh oysters, this elegant oyster poboy will be a show-stopper for your guests. Preparing the oysters in milk before frying them is essential to the success of this poboy. This gives the shellfish a creamier texture and ensures that they have a crispy shell with a soft, melt-in-your-mouth inside, as opposed to the traditional method of cooking. It is made up of a rich mixture of mayo, mustard, garlic, pickle juice, capers, cayenne pepper and horseradish, and it is hot as well as flavorful.

7. Crab Poboy

Try this mouth-watering crab poboy dish for the crab-lovers in your family and friends. This sandwich, which combines mayonnaise, crab, and Old Bay seasoning, takes you to the coastline with its fresh, coastal aromas and textures. Crisp celery lends a delicious crunch to this poboy, and a dash of lemon gives it a unique, refreshing, and light flavor. Make careful to maintain the paprika in the remoulade sauce; it’s what gives it its distinctive taste.

8. Alligator Poboy

It’s possible that you’ll need to reside in the Deep South to enjoy this dish. If you have access to fresh gator, this speciality sandwich, which is centered around fried alligator flesh, is simple to prepare. Upon locating alligator steak, the recipe is similar to a typical poboy, with lettuce, juicy tomatoes and Cajun flavor in the remoulade sauce, as well as enough of mayo in the remoulade. A teaspoon of Everglades all-purpose spice will give your dish a true flavour of the bayou region. Purchase some gator the next time you’re at the store for a genuinely unique poboy experience — you can even use alligator sausage for a darker meat filling for a truly unique poboy experience.

9. Crawfish Poboy

In addition to being another Southern favorite, crawfish flesh is distinguished by its peculiar flavor, which is comparable in taste to lobster or crab but having a little chewier texture than shrimp. Although it is a freshwater crustacean, crawfish étoufée, gumbo, and other classic Louisiana meals all use this freshwater creature. The poboy is no exception to this rule. In this crawfish poboy dish, the crustaceans are fried in a pale ale batter, which imparts a strong and crisp taste to the sandwich overall.

10. Veggie Poboy

Again, crawfish flesh is another Southern favorite with a distinct flavor — comparable in flavor to lobster or crab, but with a somewhat chewier texture than shrimp — and a different texture. Nonetheless, this freshwater creature occupies a distinct position in classic Louisiana cuisine, from gumbo to crawfish étoufée, among others. No, the poboy isn’t any different. In this crawfish poboy dish, the crustaceans are fried in a pale ale batter, which imparts a strong and crisp taste to the sandwich when served.

11. Roast Beef Poboy

Roast beef poboys are a hearty and tasty sandwich that is sure to satisfy any need. In this sandwich, the roast provides a rich, full middle, which is enhanced by the addition of a savory gravy-like sauce. The result is a sandwich that is the right blend of heartiness and creaminess. Allowing your roast to simmer for around three hours after it has been seared will ensure that you get the most flavor out of it.

The tastes of the garlic and pepper will permeate the meat, and to finish the poboy, top the sandwich with fresh lettuce, tomatoes, and pickles before presenting it to guests.

12. Catfish Poboy

To get a flavor of the river, try a catfish poboy sandwich. In this dish, the sauce contains both mustard and mayonnaise, which gives the sandwich a hint of flavor while yet being mild. If you want to get that authentic Louisiana flavour, cover the fish in a combination of flour, bread crumbs, cornmeal, garlic, and Cajun spice before frying it. As soon as the fish has been fried, place it in a loaf of crisp French bread or hoagie buns, and top with a tablespoon of crunchy coleslaw for a delicious sandwich.

13. Fried Green Tomato Poboy

Green tomatoes may be fried for a vegan alternative to the traditional poboy. When you bite into these wonderful tomatoes, you won’t even realize you’re eating veggies because of the crispy covering and the soft center. Tomatoes aren’t the only green component in this poboy; add a couple avocado slices to the top of the sandwich to give it a pleasant and creamy flavor. Make a BLT with bacon, lettuce, and tomatoes for a unique take on the classic sandwich, and don’t forget the remoulade sauce, which is inspired by Creole cuisine.

14. Tofu Poboy

For a different take on a vegetarian poboy, try substituting crispy fried tofu for the pork. The mild taste of tofu absorbs the heat of spicy Cajun ingredients, resulting in a vegetarian sandwich that has all of the spice and pleasure of a traditional po’boy without the meat. To get a crispy filling, use extra firm tofu that has been pressed to eliminate excess water before assembling the dish. In order to make a dairy-free coleslaw, replace regular mayonnaise with vegan mayonnaise. Instead of traditional French bread, this poboy with buttery pretzel rolls will satisfy your want for something unexpected.

15. Spicy Pork Poboy

Grilled pork patties and a creamy mayonnaise sauce loaded with pickles, shallots, and a spoonful of mustard are used to create this twist on the classic poboy sandwich recipe. Crisp lettuce, tomatoes, and spicy hot sauce combine with soft grilled pork to create a flavorful loaded sandwich that’s packed with protein and vegetables. Additionally, this dish will not take much time to prepare – once the grill is hot, the pork will only need around eight minutes to cook through completely.

16. Buffalo Shrimp Poboy

Unlike most shrimp sandwiches, this one is anything but ordinary. In this twist on the classic poboy dish, crispy fried shrimp are combined with spicy buffalo sauce for a flavorful and distinctive combination. Instead of standard mayonnaise-based sauces, consider a bleu cheese or gorgonzola dressing instead. It provides the appropriate amount of creaminess without the heaviness of traditional dressings, making it a healthier option. In order to lessen the amount of dairy in this dish, coconut oil is used for butter.

17. Lobster Poboy

This lobster poboy dish, which combines buttery lobster with a gorgeous remoulade sauce, is sure to be a hit with your guests. Using garlic powder and spicy sauce to season fresh lobster can provide an extra layer of heat. It is made up of several components, including mustard, mayo, paprika (for color), horseradish, and Worcestershire sauce, which combine to form a creamy and refreshing spread when mixed together.

Toast your bread, slather it with the sauce, then top it with romaine lettuce and chopped tomatoes to complete the sandwich.

18. BBQ Shrimp Poboy

Try this recipe for BBQ shrimp poboys if you want a poboy that has the warm taste of a summer barbeque. The stuffing for this sandwich isn’t fried; instead, the shrimp are simmered till cooked in a pan loaded with butter, Worcestershire sauce, paprika, cayenne pepper, and garlic until the shrimp are opaque. This helps to keep the shrimp soft and flavorful throughout the cooking process. No extra sauce is required for barbecue shrimp poboys; simply spoon the shrimp and juice over toasted French rolls for a superb poboy that is simultaneously crispy and juicy.

19. Smoked Sausage Poboy

Authentic Cajun flavor is imparted to this sandwich by the addition of superb beer-braised smoked sausage, grilled onions, and a spicy mustard sauce. Because of the beer, both the sausage and the onions have a full and powerful taste, while the mustard and mayonnaise sauce adds a tiny touch of spice to the sandwich overall. It is the mix of sweet barbecue sauce and spicy mustard spread that lends depth and substantial taste to the poboy sandwich. Combine the ingredients on a toasted poboy bread and serve with Cajun barbecue sauce for a tangy twist.

20. Cochon de Lait Poboy

In this poboy dish, the tender pork roast is the star of the show. When you combine it with a creamy Creole mayonnaise and a crisp coleslaw, you have a sandwich that is sure to please everyone. This cochon de lait poboy is made possible by cooking the roast in a slow cooker for seven to eight hours before assembling the sandwich. This helps the meat to absorb flavor while also keeping it wet and juicy during the cooking process. The pork is done when it begins to break apart and shred easily when it is placed on warm bread and covered with tangy mayo sauce and crunchy cabbage for the ultimate poboy experience.

21. Poboy Sliders

Make some poboy sliders to serve as a more portable version of the original po’boy dish. These little sandwiches are stuffed with fried shrimp and drenched in a creamy remoulade sauce, which is served on the side. The addition of fresh lettuce and tomatoes makes these sliders the ideal finger snack to bring to a gathering or occasion. Depending on your visitors, you may need to make the remoulade more or less spicy by adding a few drops of hot sauce. Once you’ve tried them, you’ll be adding these mini-poboys to your regular menu rotation.

22. Avocado Shrimp Poboy

With good cause, avocados are sweeping over menus across the country. The creamy fruit provides a rich and silky touch to almost every meal it is added to. Avocados are blended with hot sauce and salt until they acquire the consistency of a paste for this particular sandwich. Apply the avocado mixture on one side of the heated roll, top with the warm sautéed shrimp, then spread mayonnaise on the other side of the sandwich to bind the sandwich together. Try an avocado shrimp poboy for your next lunch if you’re looking for a classic poboy with a fresh and modern touch.

Mouth-Watering Poboys in Downtown Baton Rouge

Nothing matches a warm and crispy po’boy for a true Louisiana lunchtime experience. Why would you settle for anything less than the best? Milford’s on Third combines the freshness of a New York delicatessen with the warmth of our Southern origins to provide a unique dining experience. Call or stop by to sample one of our several lunch selections, which include anything from hot matzo ball soup to our trademark sandwiches. The Hot Sausage Poboy and the Third Street Poboy are two different types of poboys that we provide.

This delicious and rich poboy is packed high with delicate roasted round steak and stacked with provolone cheese, pickled vegetables, mayo, and gravy for a savory and rich flavor.

We always have something new to try since we have freshly cooked, mouth-watering sandwiches available every day. For your next Baton Rouge poboy, stop into Milford’s on Third Street – you won’t be disappointed.

Po’ Boy Sandwiches

In Louisiana, po’ boy sandwiches are a traditional dish that can be made in your own home with fresh, tasty ingredients. Po’ boy sandwiches are a classic Louisiana staple that can be made quickly and easily with fresh, delicious ingredients. Using my crispy, golden corn-meal crusted shrimp recipe, I make a po’ boy sandwich that is smeared in spicy Creole mayonnaise and then garnished with sour pickles, fresh tomatoes, and shredded romaine lettuce.

A Little Taste of Louisiana

In the case of a specific cuisine with a fascinating narrative, it appears to bring with it a touch of enchantment and glitter, along with the deep, rich flavor of history. Take, for example, the po’ boy sandwich, often known as a “poor boy,” which was created in 1929 during a streetcar conductor strike in New Orleans and became popular in the 1930s. In order to show their support for the striking workers by providing them with food after a long day on the picket line, the Martin Brothers, who owned Martin Brother’s Coffee Stand and Restaurant (and who themselves had previously worked as streetcar conductors), decided to open their establishment.

Each time a hungry striker approached their sandwich line, the brothers would exclaim, “Here comes another poor boy!” and immediately begin preparing and serving these delectable yet affordable sandwiches, known to the men as a “po’ boy,” to satisfy their groaning stomachs.

This recipe makes two large shrimp po’ boy sandwiches that are filled with crispy, golden-fried shrimp that have been sprinkled with a mildly spicy seasoning, spread with a spicy creole mayonnaise, and “dressed” with briny pickle slices, fresh tomatoes, and cool, shredded romaine lettuce.

Po’ boy sandwiches are a simple, yet iconic Louisiana dish that can be enjoyed in the comfort of your own home.

My Po’ Boy Recipe with Shrimp

Using cornmeal-crusted, deep-fried shrimp and all of the toppings, I’m making this delicious version of a po’ boy sandwich, which is one of my favorite ways to eat this sandwich. I enjoy a spicy kick as well, which is why I’m using some Creole spice and cayenne pepper in not just the coating for the shrimp, but also the mayonnaise-based sauce that will be spread lavishly onto the bread. Because a shrimp po’ boy can be a touch on the heavy side due to the fact that the shrimp is fried and the sauce is creamy, adding some bright and sour pickle slices, fresh tomatoes, and shredded greens helps to balance things out and makes each mouthful totally enticing.

Here’s a sneak peak at the recipe for my po’ boy sandwiches: (or justjump to the full recipe.)

First, I prepare my spicy Creole mayo, which I will use to generously spread on my French rolls before adding the filling
Then I prepare the filling. In the following step, I prepare my shrimp by rapidly marinating it in seasoned buttermilk, then draining it and dredging it in a mixture of seasoned cornmeal and flour
My method is to quickly fry the coated shrimp for 2 12 minutes, or until they are a pale golden color, then drain them on a wire rack for a minute or two. After spreading some of the spicy Creole mayo on the French roll and layering it with pickle slices and shredded romaine lettuce, I topped it with the crispy-fried shrimp and wrapped it all up in a top roll. It was delicious!

Recipe

Ingrid Beer contributed to this article. These po’ boy sandwiches are stuffed with golden, cornmeal-crusted shrimp, pickles, lettuce, tomatoes, and a spicy Creole mayo on the side. Category:Sandwich Cuisine:American Serves 4 people. Nutritional Information: Each sandwich has 750 calories. Time Required for Preparation: 40 minutes Preparation time: 10 minutes Time allotted: 50 minutes Sandwich on a Roll (Po’ Boy) Ingredients:

One and one-fourth pounds medium shrimp, peeled and deveined (26/30 count)
One and one-fourth cup buttermilk
Salt
Black pepper
One and one-fourth teaspoon cayenne pepper, divided usage 15 ounces of medium-ground cornmeal
34 cup all-purpose flour
2 tablespoons Creole spice
1 tablespoon peanut oil for frying
French bread (either 4 soft medium-sized French rolls, or 1 big French loaf split into four equal pieces)
Optional garnish: pickled cucumber slices (about 2 cups) Shredded romaine lettuce as an optional topper
Sliced tomatoes as an optional topping

Ingredients for Spicy Creole Mayonnaise:

112 tablespoons Creole spice
1 cup mayonnaise
1 tablespoon Creole mustard
1 tablespoon pickle juice (or 2 teaspoons lemon juice)
1 cup dill pickles Cayenne pepper (or your chosen degree of spiciness)
2 cloves garlic, pounded via a garlic press
Pinches of salt and black pepper
1 to 12 teaspoon cayenne pepper (or your preferred level of spice)

Preparation:

Gather and prepare all of your spicy Creole mayonnaise ingredients according to the ingredient list, so that they are ready and arranged for use when you are ready to start. In a large mixing bowl, combine all of the ingredients for the spicy Creole mayo and whisk until thoroughly combined
Keep chilled in the refrigerator until you’re ready to use it
Next, gather and prepare all of your sandwich ingredients in accordance with the ingredient list above, so that they are ready and arranged for use when the time comes. Mix together the shrimp, the buttermilk, a couple of generous pinches of salt (about 12 teaspoon worth), a couple of pinches of black pepper, and 1 teaspoon cayenne in a large mixing basin until everything is well-coated. Allow for a few minutes of marinating/soaking time for the shrimp. Using a large mixing bowl, combine the cornmeal, flour, Creole seasoning, and the remaining 14 teaspoon cayenne pepper, as well as a few generous pinches of salt and black pepper, and whisk until well combined
Use a sieve or a strainer to drain the buttermilk from the shrimp, and while the shrimp is draining, slowly heat the peanut oil in a medium-large saucepan or deep Dutch oven over low heat until it reaches 370°F on a digital thermometer, about 2 minutes. (You’ll need enough oil to cover the bottom of the pot by about 3 inches, or around 5 to 6 cups.) Meanwhile, while the oil is heating, dredge batches of shrimp in the cornmeal/flour mixture and transfer to a dish or big plate to keep warm. Add batches of shrimp (about 6 at a time) gently into the heated oil, and fry for 2 12 minutes or until the shrimp are a light golden color, depending on your preference. Remove the shrimp with a slotted spoon or wire spider and lay them on a wire rack placed over a sheet of paper towels to drain for a few minutes. (At this stage, if preferred, season with more salt and Creole seasoning/cayenne pepper.) Repeat the same with the remaining shrimp. The French roll should be sliced in half horizontally before assembling the po’ boy sandwiches. Then, if you’d want to make more room for the fixings to be heaped in, you may remove a little portion of the middle of the bread to hollow it out a little more space. But this isn’t absolutely essential
Spread a good quantity of the spicy Creole mayo all over the bottom and top of the roll, then pile some pickle slices onto the bottom roll. Serve immediately. After that, top with around 6 to 8 fried shrimp, depending on their size, and garnish with more tomato slices and shredded lettuce, if desired. Lastly, cover with the top roll and press the sandwich together securely before serving.

TipsTidbits for my Po’ Boy Sandwiches:

Medium shrimp (26/30 count) for juicy bites: This size shrimp is ideal for these po’ boy sandwiches since the shrimp shrinks a little while it cooks in the oil and plumps up as it comes out of the pan. Depending on the size of the shrimp, around 6 to 8 fried shrimp should be used per sandwich. To make things even easier to work with, look for shrimp that have been peeled and deveined if feasible. As a receptacle, use soft French rolls or a large French loaf of bread: For these sandwiches, the finest type of bread to use is really soft French bread or rolls, which is what is usually used in Louisiana (they use New Orleans French bread, which has a very soft interior and crisp outer crust). If you can get medium-sized individual French rolls, that’s what you should go for instead. Alternatively, you may use a big French baguette and chop it into four equal servings. Choose your toppings: Because this sammy has a lot of deep tastes from the crunchy shrimp and spicy creole mayo, adding some fresh, bright toppings helps to cut through the richness and bring things back to a more balanced state. I really enjoy briny pickle slices, therefore I used my homemade dill pickle recipe for this sandwich instead. In addition, the lettuce and tomato provide a cold, fresh flavor. Warm leftover shrimp: If you have any remaining shrimp, you may reheat it in the toaster oven on broil (about 400°) for a few minutes to re-crisp and cook it through. After that, you may proceed to assemble another delectable sandwich.

Do you want to try some more tasty sandwiches? Make sure to try myFish Sandwich, mySpicy Chicken Sandwich, myGrilled Lemon Chicken Flatbread Wrap, and myCrispy Eggplant Burger, among others! Following her graduation with honors from the California School of Culinary Arts (Le Cordon Bleu program) in Pasadena, California, Ingrid went on to get her Culinary Arts degree the following year. She has had the pleasure and luxury of serving as Executive Chef for two drug misuse treatment centers in Malibu, California, as well as a personal chef for a number of private individuals.