Shrimp Po Boy. A po' boy (also po-boy, po boy) is a traditional sandwich from Louisiana. It almost always consists of meat, which is usually roast beef or fried seafood, often shrimp, crawfish, fish, oysters or crab. This Irresistible Shrimp Po'Boy has crispy cajun fried shrimp piled on a french baguette and topped This Authentic New Orleans Shrimp Po' Boy with Creole Remoulade Sauce will knock your socks off!
But you don't have to go all the way to the Big Easy to get a taste of. This is the best shrimp po boy sandwich I have ever had! Its success is mainly due to the awesome remoulade sauce. You can cook Shrimp Po Boy using 5 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Shrimp Po Boy
- You need 1 packages of of fresh/frozen shrimp.
- Prepare 1 of fresh rolls/french bread.
- Prepare 1 of lettuce.
- You need 1 of sliced tomatoes.
- It's 1 packages of seasoned fish fry, mixed with a cup of flour (if u choose to do it this way).
What is a Shrimp Po Boy? Workers who were on strike against a streetcar company were given free sandwiches by a local restaurant. Shrimp po' boy sandwich- Crispy, crunchy shrimp piled mile high on a buttered toasted french roll, stuffed with crunchy cabbage, fresh tomatoes - drizzled with a lip smacking remoulade sauce. Chef Tom works a little All Things Barbecue magic on a bonafide Louisiana classic, the Shrimp Po' Boy.
Shrimp Po Boy instructions
- heat skillet to med/med high add oil.
- season with garlic pwdr, blk ppr, creole seasoning and some cayenne ppr (for a lil kick) fry shrimp until they turn pink and golden brown; remove frm grease and drain on paper towels.
- warm rolls in oven or u can pan fry with butter.
- once heated and warm take out and add miracle whip to both sides of roll.
- add alot of shrimp to roll and garnish with fresh green leaf lettuce and juicy red tomatoes.
- add some crinkle cut fries to the side and some hot sauce!! (i cooked those in the oven so we didnt hv too much greasy food;)).
The best Po'boy sandwich with crispy spicy shrimp and a creamy tangy remoulade. For my Po' Boy, I like to use smoked paprika both in the seasoning for the shrimp and in the remoulade. This lighter shrimp po' boy recipe is piled high with seasoned grilled shrimp served on crispy toasted French rolls, topped with creamy Cajun remoulade sauce. This recipe for the classic sandwich from New Orleans, Louisiana is made a little healthier with lightly breaded and pan fried shrimp topped with homemade cajun remoulade sauce. Fried shrimp po' boys are classic New Orleans street food.