User Review( votes)
A New Orleans classic, the po boy, is a simple sandwich that was created by the Martin Brothers to feed striking streetcar conductors. But even with its simplicity, its packs a lot of flavour and I can’t get enough of them.
As I mentioned in the creole pork chops recipe, I have a strong affinity for creole cuisine, and while this sandwich wasn’t the first creole dish I had it was a defining moment. Having tried hundreds of Po Boys and made another 100 (at least), I really can’t get enough of them (i know, I’ve just repeated myself but I really can’t). And while there are a few variations of this sandwich; beef or oyster, the shrimp is by far my favourite.
Made with 5 ingredients, the Po Boy, is a great example of how a simple 5 ingredient sandwich that was designed to be cheap and easy to make can be so good. Bread, lettuce, tomato, fried shrimp and creole remoulade, thats it.
Influenced by the French roots of Luisiana, the baguette, with its crusty exterior and soft interior is the perfect vehicle for the sandwich. A good sized baguette can hold a lot of shrimp and make for a filling sandwich.
Shredded lettuce and sliced tomatoes and thats it. The lettuce adds a little extra crispiness and the tomatoes adds moisture and a hint of sweetness. Keeping it simple with just these two helps to accentuate the shrimp and the remoulade.
Carefully seasoned and breaded, the shrimp is sweet, delicate, juicy and fiery. Deep fried to a beautiful golden crisp, each curly little shrimp delivers a punch of flavour that stands out over every other ingredient. I personally like to get medium sized shrimps for this sandwich, other like to use smaller shrimp and pile them up. Its completely up to you.
Another French influenced ingredient, the remoulade is a mustardy mayo spicy sauce that just brings the whole sandwich together. It is traditionally made with creole mustard, but if you are like me and have a little trouble accessing creole mustard, then you can easily make your own.
The Shrimp Po Boy
This delicious shrimp po boy sandwich is juicy, fiery and little sweet.
- Prep Time20 min
- Cook Time10 min
- Total Time30 min
- Yield2 sandwhiches
- 200g shrimp shelled and deveined
- 6 tbsp plain flour
- 2 eggs beaten
- 8 tbsp fresh breadcrumbs
- 3 tsp of creole seasoning
- Salt and pepper
- Vegetable oil
- 1 tbsp whole grain mustard
- 2 tbsp mayonaise
- 1 tsp tabasco
- 1 tsp Worcestershire sauce
- 1 tsp creole seasoning
- Squeeze of lemon juice
- 2 baguettes
- 2 baby gem lettuce shredded
- 2 tomatoes thinly sliced
- Heat some vegetable oil in a small pot to deep fry the shrimp
- To bread the shrimp add the flour to one plate, eggs to another and the bread crumbs and creole seasoning to a third plate.
- Season the shrimps with salt and pepper, dredge them in flour, then the egg and finally coat them in the breadcrumbs.
- Slowly drop the shrimp into the hot oil. Do this in batches of 3 or 4 so that the temperature of the oil doesn’t drop.
- Mix all the ingredients of the remoulade together.
- Slice open the baguettes, please the shredded lettuce on the bottom, followed by the sliced tomatoes, then the shrimps. Finally top with the remoulade.