Po-boy sandwich with fried shrimp
6 servings
15 minutes
The shrimp po'boy is a vibrant representative of New Orleans street food, inspired by French and Creole cuisine. Its crispy mini baguette filled with juicy, golden shrimp in Cajun batter offers a delightful contrast of textures. Creole mustard and spicy remoulade give the dish a rich, zesty flavor complemented by the freshness of tomatoes and lettuce. Originally created as affordable food for workers, its rich, balanced taste quickly gained popularity. Served with cold beer, it’s perfect for friendly gatherings, picnics or a quick lunch that transports you to the atmospheric streets of Louisiana.
1
Mix the ingredients for remoulade sauce: mustard, mayonnaise, marinade, Tabasco, paprika, 2 tablespoons of Cajun mix — and set aside.
- Creole mustard: 2.5 tablespoons
- Mayonnaise: 240 g
- Marinade: 1 tablespoon
- Tabasco original red pepper sauce: 1 teaspoon
- Sweet paprika: 1 tablespoon
- Cajun seasoning: 3 tablespoons
2
Pour enough oil into a large frying pan (or wok) and heat it. Mix cornmeal and wheat flour, the remaining Cajun seasoning, and salt in a bowl. Lightly beat the eggs, dip the shrimp first in the egg mixture, then quickly coat in flour. Place the shrimp in the hot oil and fry until golden brown. Transfer the shrimp to a paper towel to absorb excess fat.
- Cornmeal: 0.8 glass
- Wheat flour: 0.8 glass
- Cajun seasoning: 3 tablespoons
- Salt: 1 teaspoon
- Chicken egg: 2 pieces
- Peeled shrimp: 450 g
- Peanut oil: 150 g
3
Cut the mini baguettes lengthwise and spread each half with remoulade. On the bottom halves, layer pickle slices, lettuce, tomatoes, and then fried shrimp. Cover the sandwiches with the top halves and press down slightly.
- Demi-baguette (ficelle): 4 pieces
- Mayonnaise: 240 g
- Piccalilli / mixed pickles: 2 pieces
- Lettuce: 0.5 bunch
- Tomatoes: 2 g
- Peeled shrimp: 450 g
4
Serve with sauce and beer.