The New Orleans po' boy sandwich is a type of hero sandwich which is typically made with thin slices of cooked meat and gravy in a sliced French bread loaf. Tomatoes and lettuce are added to the sandwich, along with mayonnaise.
One of the more popular versions is the "peacemaker," made with fried oysters and spicy seasonings or fried shrimp and oysters. There are many other popular fillilng variations, including andouille sausage, chicken, crawfish, and catfish.
This version of the classic po' boy sandwich is filled with cornmeal-crusted fried shrimp. Use the traditional French bread baguettes or similar rolls and fill it generously with the fried shrimp.
- 1 1/2 pounds medium shrimp (from 6 to 10 shrimp for each roll, depending on size)
- 1 1/2 cups milk
- 1/2 cup hot sauce, such as Frank's or Texas Pete
- 1 egg
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 teaspoon baking powder
- 1 teaspoon Cajun 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 large tomato (sliced)
- 2 cups lettuce (shredded)
- 1/2 cup mayonnaise
- Peel the shrimp; 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 3 inches of 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; 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. Arrange the fried shrimp on the bread and top with tomato slices and shredded lettuce.
|Nutritional Guidelines (per serving)|
|Total Fat||21 g|
|Saturated Fat||5 g|
|Unsaturated Fat||6 g|
|Dietary Fiber||4 g|