Shrimp Po'Boy

About This Recipe

The shrimp po-boy is New Orleans street food at its finest: crisp cornmeal-fried shrimp piled into airy French bread with a shattering crust, dressed the local way with shredded lettuce, tomato, pickles, and a generous swipe of mayonnaise or remoulade. The magic lies in contrast — hot, crunchy shrimp against cool, crisp dressing and pillowy bread that compresses around every bite. Authentic Leidenheimer-style New Orleans French bread is lighter than a baguette, which matters: a chewy roll fights the filling. Whether from a corner grocery or your own kitchen, a properly dressed shrimp po-boy is one of America's great sandwiches.

Ingredients

Serves 4

• 1.5 lbslarge shrimp (21–25 count)(peeled and deveined)
• 1 cupbuttermilk
• 1 tbsphot sauce (Crystal or Louisiana brand)
• 1 cupfine yellow cornmeal
• 0.5 cupall-purpose flour
• 1.5 tspCajun seasoning
• 1 qtvegetable oil(for frying)
• 2 loaveslight French bread (12-inch)(Leidenheimer-style if available)
• 0.5 cupmayonnaise
• 1 tbspCreole mustard
• 2 cupsshredded iceberg lettuce
• 2 mediumtomatoes(thinly sliced)
• 0.5 cupdill pickle chips

Instructions

1. 1

   Prepare

   Peel and devein the shrimp, then soak them in buttermilk with hot sauce for 20 minutes. Whisk cornmeal, flour, Cajun seasoning, and salt in a shallow dish, and stir together the remoulade of mayonnaise, mustard, pickle, and hot sauce.

2. 2

   Cook

   Heat 2 inches of oil to 350°F in a heavy pot. Lift shrimp from the buttermilk, dredge thoroughly in the cornmeal mix, and fry in batches for 2 to 3 minutes until golden and crisp. Drain on a wire rack and salt immediately.

   Fry in small batches so the oil stays at temperature; crowded shrimp turn pale and greasy.

3. 3

   Combine

   Split the French bread loaves horizontally without cutting all the way through and toast them lightly, cut-side up, under the broiler for 1 to 2 minutes until barely golden but still soft inside.

4. 4

   Serve

   Spread remoulade generously on both cut sides, pile in the hot shrimp, and dress with shredded iceberg, thin tomato slices, and dill pickles. Press gently, slice in half, and serve with extra hot sauce.

   Dressed means lettuce, tomato, pickles, and mayo — order it any other way and it is not a proper po-boy.

Variations

• •

  Fried oyster po-boy: the other New Orleans classic, swapping oysters for shrimp.

• •

  Roast beef debris po-boy: slow-cooked beef and gravy for the city's messiest icon.

• •

  Half-and-half: oysters on one end, shrimp on the other, a traditional combination order.

• •

  Grilled shrimp version: skip the fryer and char seasoned shrimp for a lighter sandwich.

Storage

Po-boys do not keep assembled; the bread sogs within an hour. Store fried shrimp separately for up to 2 days, re-crisp in a 400°F oven for 6 to 8 minutes, and build sandwiches fresh.

Frequently Asked Questions