The New Orleans Shrimp Po ‘Boys were incredible! Actually, I could have just eaten the fried shrimp by themselves. Next, I placed the fried shrimp on the tomatoes, and finished it off with some tartar sauce. Then, I added shredded lettuce, and sliced tomatoes. I started with New Orleans Po ‘Boy Rolls that I had split. Once the shrimp were done, it was time to build the Po ‘Boys.
When the shrimp were golden brown, I removed them from the oil, and drained them on paper towels. I heated the peanut oil in a Dutch oven to 350° F, and cooked the shrimp in batches. Next, I removed the shrimp from the buttermilk, coated it in the flour/cornmeal mixture, and placed it on a wax paper lined baking sheet.
Then, I combined peeled and deveined shrimp with the buttermilk in a small bowl. Whisk flour and cornmeal in another medium bowl. Reduce the heat to medium low and add the lemon juice and sliced lemon peel, the Worcestershire sauce, garlic, bay leaves, paprika and. Pour buttermilk into another medium bowl. Melt the butter in a 12-inch skillet over medium-high heat. I used the following ingredients: Creole seasoning, all-purpose flour, cornmeal, fresh shrimp, buttermilk, and peanut oil.įirst, I combined the Creole seasoning with the flour and cornmeal in a bowl. Meanwhile, place shrimp and 2 tablespoons spice mix in a medium bowl and toss to coat. Start with a Po ‘Boy Roll, add fried shrimp and the “fixin’s”, and you have the perfect New Orleans tradition.
Shrimp Po ‘Boy may not be the official sandwich of New Orleans, but the Po ‘Boy is as much a New Orleans tradition as is jambalaya and gumbo.
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