Shrimp Po’Boy Sandwich
The Shrimp Po'Boy Sandwich is a Louisiana classic that packs a flavor punch in every bite. Featuring crispy, golden-fried shrimp nestled in a toasted French roll and topped with fresh lettuce, tomatoes, and pickles, this sandwich is a perfect blend of textures and tastes.
Ingredients
For the shrimp:
- 500 g large shrimp peeled and deveined
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 tsp paprika
- 1 tsp garlic powder
- salt to taste
- black pepper to taste
- 1 cup buttermilk or 1 cup milk mixed with 1 tablespoon vinegar or lemon juice (as a buttermilk substitute)
- Oil for frying
For the sauce:
- 1/2 cup mayonnaise
- 1 tbsp ketchup
- 1 tsp hot sauce or to taste
- 1 tsp lemon juice
- salt to taste
- black pepper to taste
For assembling:
- 4 French bread rolls split and toasted
- Lettuce leaves
- Sliced tomatoes
- Sliced pickles
Instructions
- Prepare the Shrimp: Pat the shrimp dry with paper towels and set aside.
- Make the Coating: In a shallow dish, mix together the flour, cornmeal, paprika, garlic powder, salt, and black pepper.
- Dip in Buttermilk: Dip each shrimp into the buttermilk, then dredge in the flour mixture, ensuring they are well-coated.
- Fry the Shrimp: Heat oil in a deep fryer or large skillet over medium-high heat. Fry the shrimp in batches until golden brown, about 2-3 minutes per side. Drain on paper towels.
- Prepare the Sauce: In a small bowl, mix together the mayonnaise, ketchup, hot sauce, lemon juice, salt, and black pepper.
- Assemble the Sandwich: Spread a generous amount of sauce on the toasted French bread rolls. Layer with lettuce, sliced tomatoes, and pickles.
- Add the Shrimp: Place the fried shrimp on top of the vegetables.
- Serve: Close the sandwich and serve immediately.
- Dobar tek!