Shrimp Po’ Boys
Thanks to crispy fried shrimp and a tangy, zesty remoulade sauce, this sandwich is packed with flavor and texture.
Serves4
Prep30 minutes
Cook20 minutes
Two summers ago, I road tripped across the country with one of my best friends. Our first stop was New Orleans. We ate everything from gumbo to beignets, but my favorite meal was a po’ boy sandwich from Adams Street Grocery.
Because I haven’t had a chance to return, I decided to re-create the classic New Orleans sandwich at home. Thanks to the crispy fried shrimp and a tangy, zesty remoulade sauce, my version is packed with flavor and texture. Here’s how to do it.
Why Is It Called a Po’ Boy?
The most widely accepted origin story begins in 1929, when streetcar workers at Electric Street Railway in New Orleans went on strike. The owners of Martin Brothers’ French Market and Coffee Stand, Bennie and Clovis Martin, decided to feed the strikers.
The two brothers were streetcar conductors turned restauranteurs, and they put their support firmly behind the striking employees. They provided sandwiches filled with potatoes, gravy, and sometimes bits of roast beef.
It was called the “poor boy” sandwich, and it took on a life of its own in New Orleans, continuing to evolve into the po’ boy sandwiches we know today.
A “Dressed” Shrimp Po’ Boy
A “dressed” po’ boy usually means it’s topped with mayonnaise, shredded lettuce, tomatoes, pickles, and sometimes a shake of hot sauce. Here, in keeping with several recipes we drew inspiration from, we’ve swapped the mayo for a tangy remoulade sauce: a mayonnaise-based sauce similar to tartar sauce, but taken up several notches. It’s made with Creole or Dijon mustard, hot sauce, horseradish sauce, relish, and seasonings like Creole seasoning, paprika, and cayenne.
In short, it gives every fried seafood dish the flavorful boost it needs — including this po’ boy.
Shrimp Po' Boy Recipe
Thanks to crispy fried shrimp and a tangy, zesty remoulade sauce, this sandwich is packed with flavor and texture.
Prep time 30 minutes
Cook time 20 minutes
Serves 4
Nutritional Info
Ingredients
- 1 1/4 cups
all-purpose flour
- 3/4 cup
finely ground cornmeal
- 1 3/4 teaspoons
kosher salt
- 1 teaspoon
smoked paprika
- 3/4 teaspoon
cayenne pepper
- 1/2 teaspoon
garlic powder
- 1/2 teaspoon
onion powder
- 1/2 teaspoon
freshly ground black pepper
- 3/4 cup
buttermilk
- 2 tablespoons
hot sauce
- 1 1/2 pounds
medium uncooked shrimp, peeled and deveined
- 3 cups
vegetable oil, for deep-frying
- 4
(8-inch) French sandwich rolls
- 2 tablespoons
olive oil
- 2
medium beefsteak tomatoes (about 12 ounces total)
- 1/2 cup
remoulade, divided
- 1/2
small head iceberg lettuce
- 1/3 cup
dill pickle chips
Instructions
Arrange a rack in the upper third of the oven and heat the oven to 450ºF.
Place 1 1/4 cups all purpose flour, 3/4 cup cornmeal, 1 3/4 teaspoons kosher salt, 1 teaspoon smoked paprika, 3/4 teaspoon cayenne pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon black pepper in a medium bowl and whisk to combine.
Place 3/4 cup buttermilk and 2 tablespoons hot sauce in a small bowl and whisk to combine. Working with 1 shrimp at a time, dip 1 1/2 pounds uncooked shrimp in the buttermilk mixture and then coat with the flour mixture. Shake off any excess flour and place in a single layer on a baking sheet. Refrigerate for at least 15 minutes.
Meanwhile, heat 3 cups vegetable oil in a 10-inch straight-sided skillet over medium-high heat until 350ºF. Line a baking sheet with a wire rack. Split 4 (8-inch) French loaves horizontally and brush the cut sides with 2 tablespoons olive oil. Toasting in 2 batches, place the rolls cut-side up in a single layer on a baking sheet. Bake until golden-brown and toasted, 4 to 5 minutes. Thinly slice 2 medium beefsteak tomatoes and cut 1/2 small head iceberg lettuce into shreds until you have 2 cups.
When the oil is ready, fry the shrimp in 4 batches: Add the shrimp to the hot oil and fry, flipping halfway through, until golden-brown, about 3 minutes total. Transfer with tongs or a slotted spoon to the rack.
Spread 1/2 cup remoulade on the cut sides of the rolls (1 tablespoon per half). Evenly distribute the fried shrimp between the four bottom halves. Top with the shredded lettuce, tomato slices, and 1/3 cup dill pickle chips. Close with the top half of each roll and cut each po’ boy in half.