Dlicious Shrimp Po Boy Sandwichs recipe are a classic Louisiana sandwich known for their delicious and hearty fillings. These sandwiches typically consist of a French bread or baguette that’s filled with various types of meat or seafood, along with crisp lettuce ripe tomatoes pickles and a flavorful sauce. Here’s a basic recipe for a classic shrimp po boy Sandwichs.
Ingredients
For the Shrimp:
- 1 pound large shrimp peeled and deveined
- 1 cup buttermilk
- 1 cup all purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper (adjust to your spice preference)
- Salt and pepper to taste
- Vegetable oil for frying
For the Remoulade Sauce
- 1/2 cup mayonnaise
- 2 tablespoons Creole or whole-grain mustard
- 1 tablespoon ketchup
- 1 tablespoon pickle relish
- 1 clove garlic minced
- 1/2 teaspoon hot sauce (adjust to taste)
- Salt and pepper to taste
For Assembly:
- 4 French bread rolls or baguettes
- Lettuce leaves
- Sliced tomatoes
- Dill pickle slices
Instructions
1/ Start by preparing the remoulade sauce. In a small bowl, combine the mayonnaise mustard ketchup pickle relish minced garlic hot sauce salt and pepper. Mix well then refrigerate it while you prepare the rest of the sandwich.
2/ In a shallow dish pour the buttermilk In another shallow dish mix the flour paprika garlic powder cayenne pepper salt and pepper.
3/ Heat about 2 inches of vegetable oil in a heavy skillet or deep fryer to 350°F (175°C).
4/ Dip the shrimp into the buttermilk, allowing any excess to drip off, then coat them in the seasoned flour mixture ensuring they are well coated.
5/ Fry the shrimp in batches for 2-3 minutes or until they are golden brown and cooked through. Remove them with a slotted spoon and place them on paper towels to drain any excess oil.
6/ Slice the French bread rolls or baguettes in half, lengthwise.
7/ To assemble the po boy, spread a generous amount of remoulade sauce on the inside of the bread.
8/ Place a layer of lettuce leaves on the bread, followed by slices of tomato.
9/ Arrange the crispy fried shrimp on top of the tomatoes.
10/ Add dill pickle slices.
11/ Close the sandwich and press it together gently.
12/ Serve your shrimp po boy sandwiches with extra remoulade sauce on the side for dipping and enjoy!
Feel free to customize your Po Boy Sandwichs other fillings like fried oysters catfish or roast beef. Po boys are all about delicious, hearty flavors!
Tips and Tricks to Make Delicious Po Boy Sandwichs
Choose Fresh Ingredients: Use the freshest seafood or meats for your Po’ Boy. Freshness is key to achieving the best flavors.
Select the Right Bread: Traditional Po Boy Sandwichs use French bread or baguettes. Choose a soft crusty bread that can hold the fillings without getting soggy.
Properly Season the Fillings: Season your proteins (shrimp oysters roast beef etc.) with a good blend of spices like paprika garlic and cayenne pepper for that authentic Creole flavor.
Dredge and Fry Carefully: When frying make sure the oil is at the right temperature (around 350°F or 175°C). Dredge the protein in buttermilk and seasoned flour for a crispy golden crust.
Drain Excess Oil: After frying place the cooked items on paper towels to remove excess oil and keep the sandwich from becoming greasy.
Remoulade Sauce: The sauce is a vital component of the Po’ Boy. Make it a day in advance if possible to let the flavors meld. Adjust the spiciness to your preference.
Layer Ingredients: Layer the ingredients on the bread in the right order. Start with the sauce then add lettuce tomatoes protein and pickles.
Pickles: Don’t skimp on pickles they provide a tangy crunchy contrast to the rich fried fillings.
Serve Quickly: Po’ Boys are best when served immediately, so assemble them just before you plan to eat to maintain the crispy texture.
Variations: Get creative! While the classic Po’ Boy features shrimp or oysters you can experiment with other fillings like catfish soft-shell crab or roast beef.
Pair with Sides: Complement your Po Boy with classic sides like coleslaw potato salad or sweet potato fries.
Adjust Spiciness: Adjust the level of spiciness to your liking by increasing or decreasing the amount of cayenne pepper or hot sauce in the remoulade sauce.
Authentic Ingredients: If possible source authentic New Orleans ingredients such as Creole mustard to capture the true essence of a Po Boy.
Size Matters: Po Boys can be quite large so consider sharing or making smaller versions for easier handling.
Enjoy Traditionally: Savor your Po Boy with a cold refreshing beverage like a cold beer or a classic Southern sweet tea.
Common Mistakes to Avoid
When making Po Boy Sandwichs there are some common mistakes to avoid to ensure that your sandwiches turn out delicious and authentic. Here are the key mistakes to watch out for:
Using Stale Bread: The bread is a crucial element of a Po Boy Sandwichs. Using stale or low quality bread can ruin the sandwich. Choose fresh soft and crusty French bread or baguettes.
Overcooking the Proteins: Overcooking shrimp, oysters, or other proteins can lead to a tough and dry texture. Be mindful of cooking times to keep the fillings tender and juicy.
Inadequate Seasoning: Properly season the proteins with a mix of spices to infuse flavor. Don’t skip this step as it’s essential for the sandwich’s taste.
Soggy Sandwiches: To prevent a soggy sandwich, don’t skimp on the remoulade sauce, but also be careful not to overdo it. Excessive sauce can make the bread too wet. Layering is essential start with sauce then add lettuce tomatoes and pickles before the protein.
Cold Ingredients: Cold ingredients, especially cold protein, can dull the flavors of the sandwich. Ensure your fillings are warm when you assemble the Po Boy.
Skipping Pickles: Pickles are a crucial element in a Po’ Boy, providing a tangy and crunchy contrast to the rich fillings. Don’t omit them.
Poor Oil Temperature: Maintain the right oil temperature (around 350°F or 175°C) when frying the proteins. If the oil is too hot, the exterior may burn before the inside cooks properly.
Crowding the Fryer: Overcrowding the fryer can lead to uneven cooking and a lower oil temperature. Fry in batches for the best results.
Skipping the Resting Step: Allowing the fried proteins to rest on paper towels after cooking is essential to remove excess oil. Skipping this step can result in a greasy sandwich.
Ignoring the Sauce: The remoulade sauce is a signature element of a Po Boy. Don’t use a generic mayonnaise-based sauce make a flavorful remoulade with the right balance of ingredients.
Overcomplicating the Ingredients: While there’s room for variation, overloading the sandwich with too many ingredients can lead to a confused and unbalanced flavor profile. Stick to the classic components but make sure each element is done well.
Serving Cold or Stale Sandwiches: Po Boys are best enjoyed fresh and hot. Serve them immediately after assembling to maintain their crispy and tender qualities.
By avoiding these common mistakes, you’ll be well on your way to making a delicious and authentic Po Boy Sandwichs.
Nutrition Facts
Po Boy Sandwichs can vary depending on the specific ingredients and preparation methods used. Below are approximate nutrition facts for a classic shrimp Po Boy Sandwichs.
Shrimp Po Boy (6-inch serving size):
- Calories: 450-600 calories
- Protein: 20-30 grams
- Carbohydrates: 45-60 grams
- Dietary Fiber: 2-4 grams
- Sugars: 3-5 grams
- Fat: 20-30 grams
- Saturated Fat: 3-5 grams
- Cholesterol: 100-150 mg
- Sodium: 800-1,200 mg
- Vitamin A: 10-15% of the Daily Value (DV)
- Vitamin C: 15-20% DV
- Calcium: 6-8% DV
- Iron: 10-15% DV
Please note that these values are approximate and can vary based on factors such as the size of the sandwich, the specific ingredients used, the amount of sauce, and the cooking methods. For a more precise nutritional breakdown, it’s advisable to calculate the nutrition facts using the exact recipe and ingredient quantities. Additionally, different types of Po Boy Sandwichs like roast beef or catfish, will have different nutritional profiles.
