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Shrimp Po' Boy
A classic New Orleans sandwich featuring crispy fried shrimp nestled in a soft French bread roll, dressed with mayonnaise, lettuce, tomato, and pickles. A true taste of Louisiana.
đ§ Ingredienser
- 1 lb Large shrimp(Peeled, deveined, and tails removed. Pat very dry.)
- 1 cup All-purpose flour
- 1/2 cup Yellow cornmeal
- 2 tablespoons Seasonings for breading(Such as Creole seasoning, paprika, garlic powder, onion powder, salt, and black pepper. Adjust to taste.)
- 2 large Eggs(Beaten, for egg wash)
- 2 loaves French bread(About 12-14 inches each, split lengthwise)
- 1/2 cup Mayonnaise(Or to taste)
- 1 cup Dill pickle slices(Or to taste)
- 1 cup Shredded lettuce(Iceberg or romaine)
- 1 medium Sliced ripe tomatoes(Or to taste)
- 3-4 cups Vegetable oil or other high-smoke-point oil(For frying)
đšâđł Instruktioner
- 1
Prepare the breading station. In a shallow dish, whisk together the all-purpose flour, yellow cornmeal, and your chosen seasonings. In a second shallow dish, beat the eggs. In a third shallow dish, place the seasoned cornmeal and flour mixture.
â±ïž 5 minutes - 2
Dredge the shrimp. Working in batches, dip each dried shrimp first into the beaten eggs, allowing excess to drip off, then into the seasoned cornmeal-flour mixture, pressing to ensure a thick, even coating. Place breaded shrimp on a wire rack and let rest for about 5-10 minutes to help the coating adhere.
â±ïž 10 minutes - 3
Heat the oil. In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to ensure accuracy. The oil should be deep enough to submerge the shrimp.
â±ïž 10 minutes - 4
Fry the shrimp. Carefully add the breaded shrimp to the hot oil in batches, being careful not to overcrowd the pot. Fry for 3-5 minutes per batch, or until the shrimp are golden brown, crispy, and cooked through. The shrimp will float to the surface when done. Remove with a slotted spoon and drain on paper towels or a wire rack.
â±ïž 8-10 minutes - 5
Prepare the bread. While the shrimp are frying or draining, lightly toast the split French bread halves. You can do this in a toaster oven, under the broiler, or in a dry skillet until lightly golden and slightly crisp on the cut sides. Spread a generous layer of mayonnaise on the bottom half of each bread.
â±ïž 3 minutes - 6
Assemble the po' boys. Layer the fried shrimp generously over the mayonnaise on the bottom half of the bread. Top with shredded lettuce, sliced tomatoes, and dill pickle slices. Place the top half of the bread over the fillings. Serve immediately.
â±ïž 2 minutes
đĄ Proffstips
- âUsing good quality, crusty French bread is crucial for an authentic po' boy experience.
- âWhen a New Orleanian says 'dressed,' it means with lettuce, tomato, pickles, and mayonnaise. You can add mustard or hot sauce as well.
- âServe with extra hot sauce on the side for those who like an extra kick.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Substitute fried oysters for shrimp for an Oyster Po' Boy.
- Consider a 'Debris' Po' Boy with slow-cooked roast beef and gravy.
- Add remoulade sauce for a spicier, more complex flavor.