|Nutritional Guidelines (per serving)|
|Servings: 6 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 21g||27%|
|Saturated Fat 5g||23%|
|Total Carbohydrate 37g||14%|
|Dietary Fiber 4g||14%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A staple of New Orleans cuisine, the po' boy sandwich harkens back to 1920s and was supposedly named for the men who were on strike from the railroad companies—the "poor boys." The sandwich features some sort of meat, though the type ranges from roast beef to fried seafood to sausage, that's served on French bread, usually a crusty baguette with a soft center.
- 1 1/2 pounds medium shrimp (think of 6 to 10 shrimp for each roll, depending on size)
- 1 1/2 cups vegetable oil
- 1 1/2 cups milk
- 1/2 cup hot sauce
- 1 egg
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 teaspoon baking powder
- 1 teaspoon Cajun seasoning (or Creole seasoning)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 small loaves of French bread (or 2 larger loaves, halved)
- 1/2 cup mayonnaise
- 1 large tomato (sliced)
- 2 cups lettuce (shredded)
- 1 cup dill pickle chips
Gather the ingredients.
Peel the shrimp, but leave the tails on, if desired.
With a sharp knife, make a shallow cut along the length of the back of a shrimp. Pull the dark vein out or scrape it out with the knife. Repeat with the remaining shrimp.
Rinse the shrimp under cold running water; pat dry.
Heat the oil to 375 F in a deep, heavy saucepan or deep fryer. Line a baking sheet or pan with a double layer of paper towels.
In a large bowl, combine the milk, hot sauce, and egg and whisk to blend.
Add the shrimp to the mixture and let stand for 3 to 4 minutes.
In another bowl, combine the flour and cornmeal with the baking powder, Cajun or Creole seasoning, salt, and pepper.
Take the shrimp out of the milk and egg mixture and roll in the flour and cornmeal mixture. Coat the shrimp thoroughly.
Drop several coated shrimp in the oil and fry until golden brown, about 2 to 3 minutes. Do not overcrowd the shrimp or the oil will take longer to return to temperature and the coating will absorb more oil.
With a slotted metal spoon, transfer the cooked shrimp to the paper towel-lined pan and repeat with the remaining shrimp.
Slice the baguettes into serving lengths and split.
Spread with mayonnaise and arrange the fried shrimp on the bread and top with tomato slices and shredded lettuce.
Serve with a side of the dill pickle chips and enjoy!
- "Dress" your po' boy with the traditional lettuce, tomatoes, pickles, and mayonnaise. Hot sauce is optional.
- Instead of dressing the po' boy with regular mayonnaise, make a remoulade. Combine 2/3 cups mayonnaise, 1/3 cup parsley, 2 tablespoons mustard, 1 teaspoon hot sauce, the juice of one lemon, and two chopped green onions in a food processor or blender. Whizz until a smooth consistency is reached, and then season to taste with salt and pepper.
- Oyster Po' Boy: Replace the shrimp with around 16 medium-sized oysters, shucked, with the liquid reserved. Add the liquid to the milk, hot sauce, and egg mixture. Bread the oysters with the milk mixture and flour, cornmeal, and seasoning blend.
- Sausage Po' Boy: Replace the fried shrimp with 1 pound of andouille sausage cut into half-inch rounds. Instead of mayonnaise, serve with Creole-style or whole-grain mustard.