Shrimp Po’Boy
The quintessential sammie of Nawlins: the Po’Boy. Many sammies have history, the Po’Boy’s story/history is borderline unrivaled. The perfect amount of richness with some veggies to make you feel healthy.
Persons
4
Serving Size
1 Sammie
Prep Time
30 minutes
Cook Time
20 minutes
Total Time
50 minutes
Ingredients
For Fried Shrimp
- 2 tbsp. Bayou Basics (divided)
- 2 lbs. Raw Shrimp (about 45 peeled, deveined and tail off)
- Vegetable Oil (for frying)
- 1 1/2 c. AP Flour
- 1 c. Cornmeal
- 1 c. Buttermilk
- 1 tbsp. Hot Sauce
For Po’Boy
- 4 Hoggie Buns
- Dill pickles for garnish
- Shredded iceberg lettuce
- Sliced tomatoes
Instructions
- Season the Shrimp with about 1 tbsp. Bayou Basics
- In medium mixing bowl, mix the Flour, Cornmeal, and the other tbsp of Bayou Basics.
- In a separate bowl, mix the Buttermilk and Hot Sauce together.
- Dip seasoned shrimp in the Buttermilk, then coat with Flour/Cornmeal mixture shaking off any excess. If you like a thicker coating you can repeat this step. Chill the shrimp in the refrigerator for 20 minutes.
- Pour the oil into a deep, wide pot to the depth of about 2 inches. Heat the oil to 350F.
- Working in batches, fry shrimp until golden brown about 3-4 minutes per batch. Transfer to paper towels to drain.
- BUILD THAT PO’BOY!
- Spread Bayou Basics Remoulade, add veggies, top with Shrimp!
- MUNCH!
Notes
- Check out the Bayou Basics Remoulade Sauce
- If you don’t like Remoulade, spread with Mayo.
- You don’t have to use Fried Shrimp (or Shrimp at all)! Season Chicken with about 1 tbsp of Bayou Basics per pound of meat.
- If you don’t want fried, season the Shrimp with about 1 tbsp Bayou Basics per pound. Cook in pan with small amount of oil