Po’ Boy Sandwich

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🥖 Crispy Shrimp Po’ Boy Sandwich – A Louisiana Classic for Your Table

Introduction

One bite of the Po’ Boy Sandwich transports you to the vibrant streets of New Orleans. Born during the 1929 streetcar strike, this “poor boy” sandwich was first offered by the Martin brothers to striking workers. Today, it remains a cherished part of Southern comfort cuisine.

For dessert lovers, this savory treasure pairs beautifully with the decadent sweetness of A Moist, Flavor‑Packed Classic Recipe Carrot Cake, another Southern gem from Granny Guidebook®.

Ingredients

  • Fresh shrimp, peeled and deveined 🦐

  • Classic French sandwich rolls 🥖

  • Eggs & buttermilk (shrimp dip) 🥚

  • Flour, cornmeal & Cajun seasoning (dredge) 🌶

  • Mayonnaise & mustard for remoulade sauce 🥄

  • Lemon juice & capers (for sauce zest) 🍋

  • Shredded iceberg lettuce 🥬

  • Ripe tomato slices 🍅

  • Dill pickles (optional) 🥒

  • Vegetable or peanut oil (frying) 🍳

Preparation Method

  1. Whisk eggs and buttermilk. Soak shrimp for 5 minutes.

  2. Mix flour, cornmeal, Cajun seasoning in a bowl.

  3. Dredge shrimp until lightly coated.

  4. Heat oil to ~350°F. Fry shrimp for 3–4 minutes, until golden.

  5. Whisk mayo, mustard, lemon juice, capers to make the tangy remoulade.

  6. Slice and butter rolls; toast until lightly crisp.

  7. Spread remoulade on both halves of the bread.

  8. Layer lettuce, tomato, pickles, then top with shrimp.

  9. Press gently, slice in half, and serve immediately.

Tips & Tricks

  • Use medium-large (31–40/lb) shrimp for ideal texture

  • Maintain oil at ~350°F to prevent sogginess

  • Lightly toast the roll to keep it crispy yet tender

  • Enhance remoulade with capers or horseradish

  • Drain shrimp on paper towels to keep them crunchy

Variations & Substitutions

  • Roast Beef Po’ Boy: Swap shrimp for juicy roast beef drenched in gravy

  • Oyster Po’ Boy: Replace shrimp with crisp fried oysters for a bivalve twist

  • Catfish Po’ Boy: Use golden catfish fillets topped with coleslaw

  • Vegan Po’ Boy: Substitute zucchini or eggplant, and use vegan mayo

  • Air‑Fryer Option: Crisp shrimp in the air‑fryer then finish with remoulade

Serving Suggestions

  • Serve on butcher paper or banana leaf for that authentic New Orleans vibe

  • Pair with fries, coleslaw, or crispy potato chips

  • Refresh with iced tea, root beer, or a local craft beer

  • Garnish with lemon wedges and a dash of hot sauce

Conclusion

This Po’ Boy Sandwich isn’t just a meal—it’s a slice of Southern heritage. The crisp shrimp, tangy remoulade, and warm bread deliver all the charm of New Orleans right to your kitchen. Try baking the bread and crafting this delight today! Share your sandwich snaps and leave a comment below—let’s spice up Granny Guidebook® with your personal Po’ Boy creations. 😊