Louisiana Fried Shrimp Po'boy: A Taste of the Bayou
Craving a taste of New Orleans? This recipe for shrimp poboy delivers! Crispy fried shrimp, creamy Cajun sauce, and fresh toppings – a Southern comfort food dream! Get the recipe now. ... Shellfish Dishes
Alright, let's get this party started! We're talking about the ultimate comfort food today. The recipe for shrimp poboy . Honestly, is there anything better?
Quick Hook: Dreams of New Orleans
Ever dream of biting into a sandwich that tastes like sunshine and spice? the recipe for shrimp poboy will take you right there.
Think crispy, juicy shrimp, creamy cajun sauce , and all the fixings!
Louisiana Love Affair
The shrimp po boy is pure new orleans magic. it's traditionally a sandwich for striking workers, hence the name "poor boy"! it’s not fancy but is packed with flavour.
This recipe is pretty easy and takes about 45 minutes. it’s perfect for 2 hungry people.
Why You'll Love This
Besides being utterly delicious, this shrimp po boys recipe is a crowd-pleaser. this shrimp po boy sandwich is perfect for a casual brunch.
The top health benefit ? well, shrimp is a great source of protein! make it for a brunch buffet or anytime you are craving delicious shrimp dishes .
Ready to see what we need to make some magic happen? Let's dive into those ingredients next!
Alright, let's talk ingredients for the best recipe for shrimp poboy you’ll ever make. honestly, sourcing good stuff makes all the difference.
This shrimp po boys recipe is about to be your new favourite.
Ingredients & Equipment
Main Ingredients
First up, the shrimp. you'll need 1 pound (450g) of large shrimp. look for plump, firm shrimp that smell fresh, not fishy.
Freshness is key. avoid anything that looks slimy. i usually get mine from the fishmonger. it's worth the extra quid.
For shrimp po boy sandwich , this is everything.
Next, flour. 1 cup (120g) of all-purpose flour. don’t be tempted to get fancy. plain flour works a treat. cornstarch - ½ cup (60g) .
This makes 'em extra crispy. eggs - 2 large eggs . always free-range if you can. milk - ½ cup (120ml) .
Whole milk for richness! also, 2 cups (480ml) of vegetable oil.
Seasoning Notes
Cajun seasoning is your best mate here. a good 2 teaspoons will give it that authentic kick. salt – 1 teaspoon .
Pepper – ½ teaspoon . cayenne pepper – ¼ teaspoon (optional). this adds a bit of heat. you could also use your favourite hot sauce.
For that cajun sauce style taste.
Also, let’s talk remoulade. it's essential for a proper shrimp po boy sandwich . mayonnaise - ½ cup (120ml) . creole mustard - 2 tablespoons .
If you can't find it, dijon works too! ketchup - 1 tablespoon . horseradish - 1 tablespoon . lemon juice - 1 tablespoon .
Worcestershire sauce - 1 teaspoon . paprika - ½ teaspoon . garlic and onion powder – ¼ teaspoon each. celery, green onion, and parsley – finely chopped.
A bit of each!
The bread must be a crusty french baguette. around 2 (8-inch/20cm) . lettuce is 1 cup shredded. iceberg or romaine is fine.
And a ripe tomato, sliced. this shrimp poboy sandwich sauce is gonna turn this into shrimp po boys recipe magic.
Equipment Needed
Okay, you don't need a fancy kitchen. a large bowl, shallow dishes, a large skillet, tongs, and paper towels are essential.
For an easier clean-up, use a deep fryer, if you got one. for shrimp po boy , we are ready to go.
Right, that's it. Now let's get cooking! This Shrimp Po Boy? It's perfect for a Brunch Buffet or just a casual Saturday lunch. One of the best Shrimp Dishes around.
Alright, let's get this show on the road! we're diving headfirst into making the absolute best recipe for shrimp poboy you've ever tasted.
Honestly, forget the diet for a day, yeah? this is worth it.
Louisiana Fried Shrimp Po'boy: A Taste of the Bayou Recipe Card
Ingredients:
Instructions:
Nutrition Facts
Prep Like a Pro: Your Shrimp Poboy Foundation
First things first: mise en place , baby! that basically means "everything in its place" in fancy chef language. chop your lettuce, slice those ripe tomatoes, and get all your ingredients ready to rock and roll.
Organisation is key, like having your playlist sorted before a big night out.
Time-Saving Tip: Make the remoulade (that amazing Shrimp Poboy Sandwich Sauce ) a day ahead. Flavours get all friendly and meld together.
Safety Reminder: Frying oil is HOT. Don't be a hero. If you are deep-frying, keep an eye on that temp!
The Main Event: Crafting Your Shrimp Poboy
This is where the magic happens. I'll walk you through it, promise.
- Get that Shrimp Ready: In one bowl, mix the flour, cornstarch, and Cajun seasoning. In another, whisk eggs and milk.
- Dredge Time: Dip each Shrimp into the egg mixture, then coat it in the flour mix. Make sure it's covered, like a good winter coat.
- Fry, Fry, Fry: Heat vegetable oil to 350° F ( 175° C) . Fry the Shrimp in batches for 2- 3 minutes per side , till golden brown. This is how you get that perfect, crispy Shrimp Po Boy .
- Drain and Rest: Pop the fried Shrimp on a wire rack to drain the excess oil. Nobody wants a soggy Shrimp Po Boy Sandwich , right?
- Remoulade Magic: Mix mayo, Creole mustard, ketchup, horseradish, lemon juice, Worcestershire, paprika, garlic, onion powder, celery, green onion and parsley in a bowl. This is your Cajun Sauce ! Season to taste, go nuts.
- Prep the Bread: Slice those baguettes lengthwise. Toast 'em if you fancy.
- Assemble Your Masterpiece: Slather on that remoulade, pile on the lettuce and tomatoes, and load it up with fried Shrimp .
- Devour Immediately: Seriously, don't wait. This is a sandwich best enjoyed piping hot.
Shrimp Dishes Secret Pro-Tips
- Secret Weapon: Add a dash of hot sauce to the remoulade for a spicy kick. You know, a bit of oomph .
- Common Mistake: Overcrowding the frying pan. Do it in batches, so the oil stays hot.
- Make-Ahead: Remoulade can be made a day or two in advance.
Right, that is how you make it a smashing shrimp po boy recipe . honestly, there is no better brunch buffet centerpiece or a tasty shrimp po boy .
You have to try it! you'll feel like you are in a street market in new orleans, or at least, in a greasy spoon with character.
Right then, let's have a proper natter about some extra bits and bobs for our recipe for shrimp poboy . these little notes can really elevate your shrimp po boys recipe from "alright" to "oh my gosh, this is amazing!".
I mean, honestly, a good shrimp poboy sandwich is a thing of beauty, and these tips will help you get there.
Recipe Notes: Let's Get This Show on the Road!
Serving Suggestions: Plating Like a Pro
Alright, so you've slaved away making this gorgeous shrimp po boy recipe . now what? don't just chuck it on a plate! think presentation.
A simple but effective trick? cut the shrimp po boy sandwich in half at an angle. show off those beautiful layers! i like to serve mine with a side of proper chips (thick-cut, mind you!) and a little pot of extra cajun sauce for dipping.
And for drinks? a cold beer or some proper sweet iced tea. if you're feeling fancy, make it a brunch buffet with some other shrimp dishes !
Storage Tips: Keepin' it Fresh, Mate
Right, so you've got leftovers? No worries! If you've made a mountain of this Shrimp Po Boy , here are the details.
Refrigeration is key. Store the shrimp and remoulade separately from the bread. The bread will go soggy otherwise. The shrimp will keep for about 2 days in the fridge.
Freezing: honestly, i wouldn't recommend freezing the entire sandwich. the bread will be a disaster. you can freeze the fried shrimp on a baking tray before putting them in a bag (this stops them sticking) and you can reheat the shrimp later.
I do not freeze the bread, you need to eat it. the shrimp poboy sandwich sauce can be frozen.
Reheating: pop the shrimp in the oven, in the air fryer, or quickly pan-fry it to reheat. don't microwave it, that's a no-no.
I feel it ruins the perfect flavor. then, assemble your shrimp po boy with fresh bread.
Variations: Switch it Up!
Fancy a change? Here are a couple of ideas:
Dietary Adaptations: For a lighter version, try grilling the shrimp instead of frying. You could also use a wholemeal baguette.
Seasonal Swaps: In the summer, add some grilled corn to the Po'boy for extra sweetness. In the autumn, some spiced pumpkin or squash will bring it to another level!
Nutrition Basics: A Little Bit of This, a Little Bit of That
Alright, i'm no nutritionist, but here's the gist: this recipe for shrimp poboy is a treat, not a health food.
It has protein from the shrimp, but it also has fat from the frying and carbs from the bread. the remoulade sauce also brings the calories up.
Enjoy it in moderation! the key health benefit? it's a proper tasty feast that'll make you happy!
So there you have it! all my little secrets for the perfect shrimp po boy recipe . don't be afraid to experiment and make it your own.
Now, get in the kitchen and have a go! you've got this, mate!. i honestly think i would have never tried this if it wasn't for the amazing online videos i have seen.
Frequently Asked Questions
What's the best kind of bread to use for a recipe for shrimp poboy? It looks like I need it to be sturdy enough to hold up the shrimp!
You're right, the bread is key! A crusty French baguette, or something similar like a Leidenheimer loaf if you're feeling fancy, is ideal for a shrimp po'boy. You want something with a good crust to hold up to the saucy filling, but a soft interior to soak up all those lovely flavours. Think of it as the foundation of your delicious shrimp skyscraper!
Can I make the remoulade sauce for this recipe for shrimp poboy ahead of time?
Absolutely! In fact, making the remoulade sauce a day or two in advance is highly recommended. This allows the flavours to meld together beautifully, resulting in a richer, more complex sauce. Just store it in an airtight container in the fridge. It's like letting a good cup of tea steep a little longer – the flavour just gets better!
Help! My fried shrimp are soggy. What am I doing wrong when following this recipe for shrimp poboy?
Soggy shrimp is a common frying woe! Firstly, ensure your oil is hot enough (around 350°F/175°C). Also, avoid overcrowding the pan, as this will lower the oil temperature. Fry in batches and be sure to drain the shrimp on a wire rack lined with paper towels after frying. Think of it like giving your shrimp a little spa day, letting them drip off all that excess oil!
What are some variations I can try with this shrimp poboy recipe?
Fancy a bit of a twist? Try adding a dash of hot sauce to your remoulade for a spicy kick. You could also swap the shrimp for fried oysters for an oyster po'boy, or even crawfish tails if you're feeling adventurous! For a lighter version, bake the shrimp instead of frying and use a whole-wheat baguette. It's like a culinary "Choose Your Own Adventure" book!
How should I store leftover shrimp po'boy, and how long will it last?
The sad truth is, a fully assembled shrimp po'boy doesn't store brilliantly, as the bread can get soggy. If you have leftovers, it's best to store the fried shrimp and remoulade sauce separately in airtight containers in the fridge. The shrimp will be good for 1-2 days. Reheat the shrimp in the oven or a dry skillet to crisp them up before assembling a fresh po'boy. Think of it as giving the individual components a new lease of life!
Is there a healthier way to make a recipe for shrimp poboy?
Absolutely! You can bake the shrimp instead of frying it. Just toss them with a little olive oil and Cajun seasoning and bake at 400°F (200°C) for about 10-12 minutes. For the remoulade sauce, try using Greek yogurt as a base instead of mayonnaise. And using a whole-wheat baguette will give you a boost of fibre. It's like giving your po'boy a bit of a "glow-up"!
