Sometimes simple is delicious. Look no further than a shrimp po’boy. This New Orleans favorite turns a few fresh and simple ingredients into a culinary classic. In addition to its great taste, the po’boy is easy to make and great all year long.
And if you really want to amaze your partners in consumption, give them a story with their sandwich.
It’s been said the name po’boy comes from employees at a restaurant owned by former streetcar conductors. During a four-month strike in 1929, the owners showed their solidarity to their former union brothers by feeding them for free. Every time one of the striking workers came into the restaurant, a cry rang out from behind the counter, “Here comes another one of them po’boys.” The name stuck. So has the taste! Make your own and see.
1 ½ – 2 lbs fresh large shrimp (peeled, deveined)
3 tablespoons Cajun seasoning
1 ½ tablespoons Salt
¾ tablespoon cayenne
1 ½ cup all-purpose flour
1 ½ cups corn flour
Peanut oil for frying
2 small loaves French bread
(Hint: Whole Foods stocks New Orleans’ famous Leidenheimer bread)
Sriracha mayonnaise (or a remoulade or tartar sauce)
Pickles, if desired
In large sauce pan or deep fryer, heat peanut oil to 360°.
In ramekin, combine Cajun seasoning, salt and cayenne.
Use about ¼ of the spice mix to season shrimp.
In mixing bowl, combine flours and remaining seasoning.
Dredge the shrimp in flour mix, covering liberally.
Fry shrimp until golden brown; about 3 ½-4 minutes. Stirring frequently.
Remove and place on paper lined plate to drain. Salt immediately.
Split the loaves.
Spread mayonnaise on both halves.
Layer the lettuce and tomatoes (and pickles if desired).
Divide shrimp evenly between the two loaves.
Add hot sauce if desired.
Sing a line or two of “House of the Rising Sun,” and enjoy.