This delicious classic Shrimp Po Boy Sandwich Recipe is loaded with zesty golden-brown shrimp on French bread with Cajun Remoulade. You will be blown away by the fantastic flavors of this classic sandwich.
The po’boy sandwich originated in 1929 in the Martin brother’s French market restaurant. The term po’boy was used to displace an older name for large sandwiches known as loaf and loaves during the 1929 streetcar strike. It is essentially a long hero-style sandwich loaded up with lettuce, tomato, pickles, protein, and sauce, which is usually mayonnaise.
Traditionally a po’ boy can have shrimp, oysters, clams, or roast beef. I prefer the shrimp Po’ Boy to all of them because I feel it’s the most flavorful. The marinade and batter I used in this recipe can also be applied to oysters or clams.
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Ingredients for this recipe:
• 2 pounds peeled and deveined 16/20 or 26/30 shrimp
• 4 tablespoons Cajun seasoning
• 1 cup buttermilk
• 2 tablespoons stound ground or creole mustard
• 2 large eggs
• 1 ½ cups all-purpose flour
• 1 ½ cups cornmeal
• ½ cup softened unsalted butter
• 4 6-8 inch loaves of French bread
• shredded iceberg lettuce
• sliced tomatoes
• sliced dill pickles
• ½ recipe for Cajun remoulade
• hot sauce to taste
• sea salt to taste
LINK TO THE EQUIPMENT I USE MOST OFTEN:
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