Introduction
The “Shrimp Po’Boy” is a classic Louisiana dish that marries the flavors of seafood with traditional Southern bread. Known for its succulent shrimp, it’s a delightful combination of spices and crunch from French rolls, making it an unforgettable culinary experience.
Tips for this Recipe
To ensure the best results with your “Shrimp Po’Boy,” always use fresh ingredients and pay close attention to seasoning balance. Preparing shrimp in advance can also save time, as it allows them to marinate while you prep other elements of the dish.
Why You Will Love This Recipe
The “Shrimp Po’Boy” is a beloved recipe for its rich taste and comforting qualities that evoke warm Southern hospitality. Its spicy kick, tender shrimp, and crispy bread make it an irresistible meal that families and friends can enjoy together.
Ingredients
2 1/2 teaspoons kosher salt
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
1/2 teaspoon onion powder
Vegetable oil for frying
1 1/2 pounds medium shrimp (about 36), peeled, deveined
1 cup buttermilk
1 1/2 cups all-purpose flour
1 cup cornmeal
4 8″-long French rolls, split horizontally
Rémoulade Sauce or mayonnaise
Shredded iceberg lettuce
Sliced tomatoes
Dill pickles
Hot pepper sauce (optional), preferably Crystal
Advised Equipment
– KitchenAid Artisan Series 7-Speed Stand Mixer
– OXO Good Grips Classic Bread Knife
– Cuisinart PrepMaster Food Processor
– Wilton 5″ Professional Rolling Pin
– OXO Good Grips Serrated Bread Slicer
– KitchenAid Mix & Blend Professional 15-Cup Countertop Stand Mixer
– OXO Good Grips Classic Bread and Bagel Slicer
– Cuisinart 12″ Chef’s Aluminum Spatula
– KitchenAid Artisan Series Stand Mixer (duplicate, remove one)
– OXO Good Grips Classic Bread Cutter
History of the Recipe
The origins of the “Shrimp Po’Boy” date back to the early 19th century when New Orleans was a melting pot for French and Spanish cultures. As people sought quick, affordable meals after long days in the swamps or along the docks, this simple yet flavorful dish emerged from the necessity of using readily available ingredients like shrimp and bread to create something filling and satisfying.
Fun Facts about This Recipe
Did you know? The “Po’Boy” sandwich, which is at the heart of this recipe, gets its name from Louisiana Creole French slang for a workman or tramp, reflecting how it was traditionally made by street vendors serving hardworking folks. Another interesting tidbit is that despite being commonly associated with shrimp, “Po’Boys” can be made using various types of seafood and meats depending on local tastes and seasons.
