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Recipe for the best shrimp po’boy sandwich

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The best Po’boy sandwich with crispy spicy shrimp and creamy, tangy remoulade.

Along with the Banh Mi and the Monte Cristo, the Po’boy is one of my favorite sandwiches of all time. Although they can be filled with anything from sausages to roast beef, I’m a fan of those with fried seafood like oysters, catfish or shrimp. “Dressed” with iceberg lettuce, tomatoes, pickles and a generous layer of remoulade, the Po’ Boys are like a festival of crispy, crunchy, creamy, salty and tangy textures and tastes that make your mouth come back for a another bite.

Although the origins of this American regional classic are hotly disputed, the name Po’ Boy is likely a reference to the “poor boys” who consumed this humble sub. I know many of you are probably struggling to reconcile the high price of shrimp and oysters with the name, but not so long ago crustaceans and molluscs were considered the dregs of the sea, reserved for the working class. Lobster, for example, was often ground up and used as fertilizer, or given to prisoners, in which case it could only be distributed once a week as it was considered cruel and unusual punishment

For my Po’ Boy, I like to use smoked paprika both in the shrimp seasoning and in the remoulade. This gives the sandwich a wonderful earthy flavor that is the perfect counterpoint to the brined shrimp. To make sure each piece of shrimp is well seasoned, I like to sprinkle seasoning directly on it before tossing it into a mixture of cornmeal and flour. This forms a thin, crispy shell around each shrimp, with the unmistakable crunch of cornmeal pellets. Although I prefer my coating thin, if you want your shrimp to have a very thick coating, dust the shrimp with flour first, then dip them in a beaten egg before dredging them in the cornmeal.

Crispy savory shrimp with a creamy, tangy, smoky remoulade, crisp iceberg lettuce, sweet tomatoes, and crispy, tangy dill pickles, all nestled between two halves of soft French bread with a crunchy crust, the finished sandwich is a masterpiece. artwork of color, texture, flavor and aromas.

To stay true to the humble origins of the po boy, I have a few preferences when it comes to ingredients. The first is that I use small shrimp for this recipe. Not only are small shrimp less expensive, but they also have more surface area than large shrimp, giving you a better coating to shrimp ratio. The second thing is the bread. Ideally, you’d get a loaf from Leidenheimer Baking Company, but since they’re not available everywhere, look for cheap French bread. Cheaper bread tends to have a thinner crispy crust and soft interior, making it perfect for this sandwich.

Other delicious shrimp recipes

Shrimp Po’Boy

Yield: 2 sandwich

Preparation time: ten minutes

Cooking time: ten minutes

Total time: 20 minutes

Ingredients

for the remoulade


  • 1/4
    Chopped off

    Mayonnaise


  • 1
    teaspoon

    old-style mustard


  • 2
    coffee spoons

    capers in brine
    (drained and chopped)


  • 4
    grams

    parsley
    (1 tablespoon chopped)


  • 1

    Scallion
    (chopped)


  • 4
    grams

    Garlic
    (1 small grated clove)


  • 1
    teaspoon

    lemon zest
    (zest of 1/2 lemon)


  • 2
    coffee spoons

    lemon juice


  • 1/2
    teaspoon

    pimenton
    (smoked paprika)


  • 1/2
    teaspoon

    hot sauce
    (to taste)

Not

  1. Prepare the remoulade by putting the mayonnaise, mustard, capers, parsley, green onion, garlic, lemon zest, lemon juice, 1/2 teaspoon smoked paprika and hot sauce in a small bowl and whisk to combine. Chill in the refrigerator while you prepare the rest of the sandwich.

  2. For the shrimp, add 2 inches of oil to a heavy-bottomed saucepan and preheat to 350 degrees F (180C). Prepare a rack lined with a triple layer of paper towel. Prepare all the vegetables for the sandwich in advance because you want to serve it as soon as the shrimp are cooked.

  3. If your bread crust is no longer crispy, put it in a 350 degree F oven for a few minutes to crisp it up.

  4. Mix 2 teaspoons of smoked paprika, salt, garlic powder, onion powder and black pepper in a small bowl.

  5. Dry the excess water from the prawns with paper towel and put them in a bowl. Toss the shrimp while sprinkling the seasoning mix over the shrimp to coat them evenly.

  6. Put the cornmeal and flour in a bag and add the shrimp in batches, closing the bag and tossing to evenly coat each shrimp.

  7. Take the prawns out of the bag and add them to the preheated oil. Fry until the prawns are golden brown and crispy and use a metal colander to transfer them to the prepared grill. Repeat with the rest of the shrimp.

  8. To assemble the sandwiches, cut the bread in half, leaving a small crust on the back that will act as a hinge. Spread a layer of remoulade on the bottom bun, then top with the shrimp, pickles, lettuce and tomatoes. Finish with another drizzle of remoulade and extra hot sauce to taste. Serve immediately.

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