Nothing is better than a New Orleans style shrimp po’boy sandwich. Po-boys can be found all over the city, and this is my best fried shrimp po’boy recipe based on the delicious po’boys I used to enjoy at the Quartermaster Deli on Bourbon Street.
What you need for a Shrimp Po’boy
1 lb. SHRIMP peeled and deveined …smaller shrimp are best!
BREAD a soft, white, hoagie-type roll
TOMATO sliced thinly
LETTUCE shredded iceberg is nice
MAYONNAISE
ALL-PURPOSE FLOUR
SALT and PEPPER
And whatever other seasonings you like:
GARLIC POWDER, ONION POWDER,
PAPRIKA, and CHILI POWDER are some of my favorites
OIL for frying
How to Make a Shrimp Po’boy
For this recipe, use small to medium shrimp, peeled and deveined.
If you buy shrimp that isn’t already peeled and deveined, that’s okay, because shrimp are easy to clean. Just take the shrimp and twist off the head, then squeeze the shrimp at the tail-end of the shell and pull the shell and legs off like a jacket, then cut along the back of the shrimp and remove the black “vein”, which is really the shrimp’s stomach. Remember to save the heads and shells of the shrimp to make a seafood stock.
Rinse the shrimp and then let them drain. You can pat the shrimp dry with a paper towel if needed, then toss the shrimp with your favorite seasonings. I like salt, pepper, garlic powder, chili powder, paprika, but use whatever you like, and be generous.
Season just over 1 cup of all-purpose flour with salt and pepper and whatever seasonings you like, then toss the shrimp with flour until well coated.
Heat oil in a skillet on medium heat and when hot, add in the battered shrimp. Cook and turn the shrimp until golden brown, a couple of minutes on each side. The po-boy will taste terrific if you have crispy shrimp! Don’t be overly concerned about overcooking the shrimp because crispy shrimp is key great fried shrimp poboy. Check here for current prices for a non-stick skillet on Amazon.
Remove the shrimp from skillet and set aside to drain on paper towels.
Slice a sandwich-sized roll down the center leaving the sides intact like the spine of a book, ideally the bread will be a little crusty on the outside and soft on the inside. A tasty po’boy requires great bread, so picking a bread you like is as important as frying the shrimp! You can press down on the inside of the bread to make a well for your fillings. Even just a little well will allow you to stuff the po-boy without making it a big mess to eat.
Slather the insides with mayonnaise and add crisp, shredded lettuce and thinly sliced tomato, then build a generous a mound of fried shrimp over the top and close the sandwich. You can figure out the next step.
Give this classic New Orleans shrimp po’boy sandwich a try and let me know what you think, and for another classic New Orleans shrimp recipe, try this perfect Shrimp Remoulade Salad.
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