New Orleans Shrimp Po Boy Sandwich Recipe
User Reviews
5
-
Prep Time
30 mins
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Cook Time
9 mins
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Servings
4
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Calories
907 kcal
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Course
Main Course, Lunch
New Orleans Shrimp Po Boy Sandwich Recipe
Description
This sandwich relies on shrimp peeled and deveined, marinated in buttermilk infused with Cajun seasoning, Creole mustard, eggs, and hot sauce to impart a spicy, tangy note. After marinating, the shrimp are coated thoroughly in a seasoned blend of flour, cornmeal, and Cajun spices to create a crunchy fried crust.
Frying at 350°F ensures a golden, crisp exterior while keeping the shrimp juicy inside. As the shrimp cook in batches, they are drained on a rack to retain their texture. The sandwich is constructed on French bread, layered with shredded iceberg lettuce, sliced tomatoes, and dill pickles to balance the richness with freshness and acidity. A Cajun remoulade ties these elements together with creamy, spicy flavor.
Intended to be eaten immediately after cooking for optimal crunch, leftovers of the cooked shrimp can be refrigerated or frozen and reheated in the oven to restore crispness. This sandwich embodies the classic flavors of New Orleans in a handheld form.
Ingredients
- 2 pounds Shrimp peeled and deveined, size 16/20 or 26/30
- 4 tablespoons Cajun seasoning
- 1 cup buttermilk
- 2 tablespoons stone ground mustard or creole mustard
- 2 egg large
- 1 ½ cups all-purpose flour
- 1 ½ cups cornmeal
- ½ cup unsalted butter softened
- 4 6-8 inch French bread
- iceberg lettuce shredded
- tomato sliced
- dill pickles sliced
- ½ recipe for Cajun remoulade
- hot sauce to taste
- salt sea salt, to taste
Instructions
- In a large bowl, whisk together 2 tablespoons of Cajun seasoning, mustard, hot sauce, buttermilk, and eggs until combined.
- Add in the shrimp and mix well until coated. Let marinate in the fridge for 30 minutes.
- Pour some oil into a large frying pan and heat to 350°.
- Add the flour, cornmeal, remaining 2 tablespoons of Cajun seasoning, and salt to taste to a casserole-size pan and whisk until combined. Taste it to make sure it’s seasoned enough.
- Remove the shrimp from the refrigerator and add a handful to the pan with the flour-cornmeal mixture.
- Toss very well to make sure it is coated on all sides.
- Set aside on a sheet tray lined with parchment paper and repeat the process until all the shrimp have been coated in the batter.
- Add half the shrimp to the hot oil and cook for 2 to 3 minutes or until golden brown and the shrimp are cooked through. Do not overcook.
- Set the shrimp on a sheet tray with a rack to drain any excess oil. Repeat the process with the remaining half of the battered shrimp.
- Spread some butter on each half of the sliced French bread.
- Toast the bread butter on a flat top or in a pan over low to medium heat until brown and toasted.
- Place some lettuce down on the bottom toasted slices of bread.
- Next, evenly spread the tomatoes and pickles.
- Place on as many shrimps as you can.
- Spread a generous helping of the mayonnaise or remoulade on the top slice of bread and then add it to the top of the sandwich.
Notes
- Eat the sandwich immediately after frying to enjoy the shrimp at their crispiest.
- Store cooked shrimp separately from sandwich components in the refrigerator for up to 3 days.
- Freeze cooked shrimp in a single layer; reheat directly from frozen in a 375°F oven until hot and crisp.
- Adjust Cajun seasoning and mustard types according to personal taste preferences.
- Any shrimp size can be used, and peanut or vegetable oil is suitable for frying.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 907 kcal
% Daily Value*
| Calories | 907kcal | 45% |
| Carbohydrates | 90g | 30% |
| Protein | 63g | 126% |
| Fat | 34g | 52% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 515mg | 172% |
| Sodium | 676mg | 28% |
| Potassium | 1137mg | 24% |
| Fiber | 10g | 40% |
| Sugar | 5g | 10% |
| Vitamin A | 4380IU | 88% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 268mg | 27% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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