Shrimp Po Boy Sandwich
- jonashton
- Apr 8
- 6 min read
A Symphony of Crunch, Spice, and Southern Soul—The Iconic Shrimp Po’ Boy
Let me take you on a gustatory journey to the lively, jazz-infused streets of New Orleans, where the air is thick with the scent of spice, sizzling seafood, and the distant echo of a saxophone serenading the night. It is here, in the heart of Creole and Cajun culture, that one finds the Shrimp Po’ Boy—arguably the greatest thing to ever happen to a sandwich since, well, sliced bread.
WHAT'S A PO BOY?
Ah, the Po’ Boy! A most unassuming name for what is, in truth, a rather noble sandwich. Hailing from the spirited streets of Louisiana, this culinary delight is typically filled with either succulent seafood—shrimp, oysters, perhaps—or richly seasoned roast beef. Though, I must confess, I recently encountered a version featuring roast duck near Grand Isle that was positively revelatory.
Now, what truly elevates a Po’ Boy beyond the realm of mere sandwichery is the rémoulade—a delightfully zesty Cajun interpretation of the classic French sauce, blending mayonnaise with mustard, spices, and just enough attitude to remind you you're in the South.
The Taste of the Bayou in Every Bite
Oh, the first bite! The crisp crunch of perfectly fried shrimp gives way to the tender, sweet meat inside—fresh from the Gulf, kissed by a whisper of Cajun seasoning and fried to an irresistible golden brown. The remoulade, a creamy, spicy, garlicky elixir of the gods, drapes itself around each bite like a warm, flavorful embrace. The lettuce provides a crisp contrast, the tomatoes add a burst of juiciness, and the bread—ah, the bread!—crackles like the first crisp note of a brass band warming up on a hot New Orleans afternoon.
Versatility: A Playground for Chefs
What I find particularly delightful is how endlessly customizable the Po’ Boy can be. Traditionally, one can opt for shrimp, oysters, or even catfish, though I once had a roast duck Po’ Boy near Grand Isle that nearly brought tears to my eyes. Some folks even swap out the seafood entirely and go for a good old-fashioned roast beef drenched in gravy. But I digress! The shrimp version, dear friend, remains a firm favorite, with chefs the world over putting their own spin on it—whether by adding pickled onions, spiced aioli, or an extra kick of cayenne.
The Role of the Right Ingredients
Let’s not be careless about the construction of this mighty sandwich. A proper Shrimp Po’ Boy demands respect. The bread must be of the finest quality—airy yet sturdy enough to hold the bounty within. The shrimp must be fresh, kissed by the Gulf’s salty embrace. And the remoulade? Non-negotiable. It must be thick, rich, and delightfully piquant, with just the right balance of mayo, mustard, garlic, lemon, and a cheeky hint of horseradish.ds.
Sides? But of Course!
No self-respecting Po’ Boy sandwich experience is complete without a worthy sidekick. A piping-hot pile of crispy French fries will do nicely, as will roasted sweet potatoes or even a bowl of Dirty Rice. For those looking to add a touch of refinement, a crisp asparagus spear or two will suffice—though let’s be honest, this is a sandwich that begs for indulgence.
A Final Thought
If you cannot make it to New Orleans, why not bring a taste of New Orleans to your kitchen? This recipe always wins over the crowd. Serve with extra remoulade, and extra napkins, and take a bite into pure, unadulterated bliss.
Bon appétit—or, as they say in NOLA, laissez les bons temps rouler!
Ingredients:
For the Shrimp Brine:
3 tablespoons salt
2 tablespoons sugar
4 cups cold water
For the Shrimp Coating:
2 cups all-purpose flour
¼ cup cornmeal
1 tablespoon Creole or Old Bay seasoning
1 tablespoon garlic powder
4 large eggs
1 lb. large shrimp, peeled, deveined, and tails removed
8 cups vegetable or canola oil, for frying
For the Sandwich:
4 (8-inch) sub rolls, toasted
1 cup homemade or store-bought remoulade sauce, or mayonnaise
2 cups shredded iceberg lettuce
3 large tomatoes, cored and thinly sliced
1 cup dill pickle chips For Rémoulade Sauce: ⅔ cup mayonnaise
2 tablespoons prepared horseradish
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce
¼ teaspoon black pepper
2 teaspoons garlic paste (or finely minced garlic)
1 tablespoon tomato ketchup
1 teaspoon smoked paprika
1 tablespoon honey
INSTRUCTIONS:
Prepare the Shrimp Brine: In a large bowl, whisk together the salt, sugar, and cold water until fully dissolved. Submerge the shrimp in the brine, cover, and refrigerate for 15 minutes to allow the flavors to infuse.
Dry the Shrimp: Remove the shrimp from the brine and gently pat them dry with paper towels.
Prepare the Coating: In a shallow dish, whisk together the flour, cornmeal, and Creole seasoning (or Old Bay seasoning), along with garlic powder.
Make the Egg Mixture:
In a separate bowl, whisk together the eggs and ½ cup of the seasoned flour mixture.
Coat the Shrimp: Working in batches, dredge about a third of the shrimp in the dry flour mixture, ensuring each piece is evenly coated. Shake off any excess flour. Dip the shrimp into the egg mixture, then return them to the dry flour mixture, pressing gently to help the coating adhere. Transfer the coated shrimp to a rimmed baking sheet lined with a wire rack. Repeat the process with the remaining shrimp, then refrigerate for at least 30 minutes to allow the coating to set.
Heat the Oil: Preheat the oven to 200°F to keep the shrimp warm after frying.
In a large pot, heat the oil to 375°F. Carefully add half of the shrimp to the hot oil and fry, stirring occasionally, until they are golden brown, about 4 minutes. Using a slotted spoon, transfer the shrimp to a paper towel-lined plate, then place them on the rimmed baking sheet and keep warm in the preheated oven.
Allow the oil to return to 375°F and repeat the frying process with the remaining shrimp.
Assemble the Sandwich: Spread a generous amount of remoulade sauce (or mayonnaise) evenly on both cut sides of each toasted roll. Evenly divide the shredded lettuce, sliced tomatoes, pickle chips, and crispy shrimp among the rolls.
Serve and Enjoy: Serve the sandwiches immediately, savoring every bite of crispy shrimp, tangy sauce, and fresh vegetables tucked into the soft, toasted roll.
Plate the fish atop a bed of chips, add lemon wedges, and maybe a ramekin of tartar sauce or malt vinegar. Serve immediately—fish and chips wait for no one. Rémoulade Sauce:
Whisk all ingredients together in a small bowl until smooth. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Tips for success
The Bread Betrayal
The Mistake: Reaching for a limp, soulless supermarket roll.
Why It Matters: A po’ boy deserves New Orleans French bread—a crusty, airy marvel, not a damp sponge in loaf form. This bread doesn’t just hold fillings, it sings a duet with them.
Fix It: Can’t find the classic? Seek a baguette that’s crisp yet forgiving—think retired Oxford don: crusty exterior, delightfully soft-hearted
The Tragedy of Overcooked Shrimp
The Mistake: Shrimp so overdone they resemble pencil erasers from a 1973 maths class.
Why It Matters: Shrimp are delicate little treasures—the soufflé of the sea, if you will. They require care, not cremation.
Fix It: Marinate briefly, season generously (paprika, cayenne, garlic—oh joy!), and fry until they curl into a gentle "C", not a traumatized "O".
The Remoulade Rebellion
The Mistake: Skipping the sauce.
Why It Matters: A po’ boy without a remoulade is like a ballroom without music. Or Stephen Fry without a waistcoat. It’s all terribly wrong.
Fix It: Whisk up a cheeky, creamy, spicy concoction: mayo, Creole mustard, lemon, hot sauce, chopped pickles, paprika, garlic. And then, dear friend, slather generously—no half-measures.
The Soggy Downfall
The Mistake: Assembling too early or letting your produce unleash an aquatic disaster.
Why It Matters: No one wants a sandwich that collapses like a fainting Victorian heiress.
Fix It: Toast the bread gently, dry those tomatoes, and assemble just before serving. This is not a meal that takes kindly to waiting.
The Golden Rule: Frying Temperature Matters
Ideal Temp: 350–375°F (175–190°C)
Too cold? Greasy sadness. Too hot? Burnt crust, raw center. You want that golden, crispy, heavenly sweet spot.
Use a Thermometer—Don’t Be a Hero
Why It Matters: Guesswork is for parlour games and weather forecasts, not frying. Clip in a thermometer and rule your oil like a benevolent monarch.
Preheat with Patience
Rushing the oil? Oh no. Let it rise slowly over medium-high heat, and you’ll be rewarded with shrimp that practically curtsy with gratitude.
Mind the Crowd
Don’t overcrowd the pan—unless your goal is tepid oil and limp shrimp that look like they’ve seen things. Fry in batches, darling.
Let the Oil Rebound
Give your oil a moment to catch its breath between batches. It’s not a race. It’s a glorious, golden waltz.
Choose the Right Oil
Stick with neutral, high-smoke-point oils: peanut, canola, vegetable, or grapeseed.
Olive oil? Far too dramatic. Butter? Delightful, but far too burn-prone. This is no place for theatrics.
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