Shrimp Po’ Boy
Shrimp Po' Boy
A Po' Boy sandwich originates from Louisiana and dates back to the late 1920's when streetcar strikers would frequent a restaurant (where the owners were former streetcar conductors themselves) and receive free sandwiches from the owners. The Martin Brother's (the restaurant owners) would yell "another po' boy is coming" when the strikers would enter the restaurant. What makes a po' boy a po' boy? Well for starters the bread. It does need to be on a baguette. I make mine with shrimp, however oysters are also very common and popular. For those who don't eat seafood, chicken can be substituted. My brother's a vegan, and almost came over for dinner last night, so I would've tried this with mushrooms for him. I think that'd be great! I'll try it next time. Now, typically, the protein is fried, deep fried that is. However, I do a shallow pan fry making this much healthier. My husband, the southerner, did say they were very good, but that the deep fry is what makes the sandwich authentic. I say, that's what makes this "just right" ;-). (Note he did finish the entire sandwich). Don't forget my homemade remoulade sauce. It's creamy, but has nice texture with the capers and pickles. It's acidic which helps cut through the fat from the "fry." Traditionally lettuce and tomatoes are added to po' boys'. However I don't like raw tomatoes on sandwiches and I think dry cole slaw mix is a nice added texture. Enjoy!
Equipment
- cast iron
- 2 small bowls
- 2 medium bowls
- tongs
- 2 large plates
- fine tooth grater
- whisk
Ingredients
For the Shrimp
- 16 oz wild shrimp cleaned and deveined 16-20 count
- 3/4 cup organic unbleached all puprose flour
- 1/2 cup organic cornmeal medium / coarse grain
- 1 1/2 tsp kosher salt Diamond Crystal https://amzn.to/3ZRuGXG **
- 1/4 tsp fresh cracked black pepper
- 1/4 tsp cayenne pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp smoked paprika
- 1/2 cup organic whole milk
- 1 tsp white vinegar
- 1 1/2 tbs hot sauce Louisiana
- organic avocado oil
Remoulade Sauce
- 1 cup organic mayonnaise
- 4 tbs organic bread and butter pickles chopped
- 1/2 organic lemon juiced
- 1 tsp hot sauce Louisana
- 1 tsp capers rough chop
- 3/4 tsp smoked paprika
- 1 tsp dijon mustard
- 1/2 tsp worcestershire sauce
- 2 garlic cloves finely grated
Assembly
- 4 baguettes
- dry cole slaw mix
- organic butter
Instructions
Remoulade Sauce
- In a small bowl, mix everything together. Refrigerate until ready to serve.
Shrimp
- In another small bowl mix together the salt, pepper, garlic powder, onion powder, paprika, cayenne.
- In a medium bowl whisk together the flour, cornmeal, and 1/2 the spice mixture.
- In the other medium bowl, add the milk and vinegar. Let it stand for 10 minutes (you're making buttermilk). Add the hot sauce and mix to combine.
- Season the shrimp with the remaining spice mixture. Add another pinch of salt and a few grinds of cracked black pepper.
- Dip the shrimp in the flour, shaking off excess, dip in the buttermilk and back into the flour mixture. Place on a plate. Continue with remaining shrimp. Place in the refrigerator for 20 minutes to set up.
- In a cast iron skillet, set over medium high heat, add a few tbs of avocado oil. Let it get very hot, until you see ripples in the oil. Working in batches, add 1/4 of the shrimp to the skillet. Cook undisturbed for 2 minutes. Flip and cook for another 2 minutes. Remove and place on a clean plate. Continue with the remaining shrimp in batches. You will need to add more oil for the last 2 batches. Make sure you allow the oil to get very hot again before adding the shrimp.
Assembly
- Toast your baguettes. Add a schmear of butter, just before toasting, just because. Spread the remoulade sauce on the top and bottom halves. Add as many shrimp that fit (about 5), add the dry cole slaw mix and enjoy!
Notes
Note- I do use a rubber glove when I dip the shrimp into the flour and buttermilk mixtures.
** Amazon Affiliate - I may received compensation.
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Mamta Kaji
Mushrooms are the perfect veggie meat! 😋