Two summers ago, I traveled across the country with one of my best friends. New Orleans was our first stop. We tried everything, from gumbo and beignets to our first stop in New Orleans. My favorite meal was the po’boy sandwich from Adams Streetgrocery.
Since I hadn’t been back, I decided that I would recreate the New Orleans classic sandwich at home. My version is rich in flavor thanks to crispy fried shrimp and a zesty, tangy remoulade. Here’s how it is done.
What is it called a Po’Boy?
The most well-known origin story started in 1929 when the New Orleans streetcar workers went on strike at Electric Street Railway. Bennie Martin and Clovis Martin, the owners of Martin Brothers’ French Market & Coffee Stand, decided to feed strikers. Two brothers, who were streetcar drivers turned restaurateurs, supported the strikers. Sandwiches were made with gravy, potatoes, and occasionally bits of roast beef. It was known as the “poor boy sandwich” and evolved into the po’boy sandwiches we know today.
A “Dressed” Shrimp Po’Boy
A “dressed po’ boy is usually topped with mayonnaise and shredded lettuce, tomatoes, pickles and sometimes a drizzle of hot sauce. In keeping with many recipes, we have swapped the mayo in favor of a tangy Remoulade sauce. This mayonnaise-based sauce is similar to tartar sauce but increased several notches. This sauce is made with Creole mustard or Dijon mustard, hot and horseradish sauces, relish and seasonings such as Creole seasoning and paprika. It gives any fried seafood dish the flavor boost it needs, including this po’boy.
Shrimp Po’Boy Recipe
- Place a rack in the upper third of the oven. Heat oven to
- Combine 1 1/4 cups all-purpose flour, 3/4 cup cornmeal and 1 3/4 teaspoons Kosher Salt in a medium bowl. Add 1/2 teaspoon Cayenne pepper, 1/2 teaspoon garlic powder and 1/2 teaspoon onion powder to the bowl. Mix well.
- Combine 3/4 cup buttermilk with 2 tablespoons hot sauce. Mix well. Begin by dipping 1 shrimp at a stretch in the buttermilk mixture. Then, coat the shrimp with the flour mixture. Place in one layer on a baking tray. Allow cooling for at least 15 minutes.
- In the meantime, heat 3 cups of vegetable oils in a 10-inch skillet on medium heat to 350oF. A wire rack can be used to line a baking sheet. Divide 4 (8-inch) French loaves horizontally. Brush the cut sides with 2 tablespoons of olive oil. After toasting the rolls in two batches, place them on a baking sheet. Toast the rolls for 4 to 5 minutes or until golden brown and crispy. Slice 2 medium beefsteak tomatoes into thin slices. Cut 1/2 head of iceberg lettuce into small pieces until you have 2 cups.
- Once the oil is heated, fry the shrimp in four batches. Add the shrimp to hot oil and fry until golden brown, about 3 minutes. Transfer the shrimp to a rack using tongs or a slotted spoon.
- Spread 1/2 cup of remoulade onto the cut sides of each roll (1 tablespoon per half). Spread the fried shrimp evenly between the bottom halves. Add the tomato slices, shredded lettuce and 1/3 cup dill pickle chips. Cut each po’boy in half by closing the top half of each roll.
