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Fried Shrimp Po' Boy
Created by: Howcan Team
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- Salt and pepper to taste
- Vegetable oil for frying
- 4 soft baguettes or hoagie rolls
- Lettuce leaves
- Sliced tomatoes
- Remoulade sauce
Instructions
- In a large bowl, combine the shrimp and buttermilk. Let it marinate for 15 minutes.
- In a separate bowl, mix the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper.
- Heat the vegetable oil in a large skillet over medium-high heat.
- Dredge the marinated shrimp in the seasoned flour mixture, shaking off any excess.
- Carefully place the coated shrimp in the hot oil and fry until golden brown and crispy, about 2-3 minutes per side. Work in batches if necessary to avoid overcrowding the skillet.
- Transfer the fried shrimp to a paper towel-lined plate to drain any excess oil.
- Slice the baguettes or hoagie rolls in half lengthwise, and lightly toast them if desired.
- Spread a generous amount of remoulade sauce on the bottom half of each roll.
- Layer the lettuce leaves and sliced tomatoes on top of the remoulade sauce.
- Arrange the crispy fried shrimp on top of the vegetables, then cover with the top half of the roll.
- Serve the Fried Shrimp Po' Boys immediately, and enjoy!
The Fried Shrimp Po' Boy is a classic Louisiana sandwich with a rich history. Originating in New Orleans, this iconic dish features crispy fried shrimp nestled in a soft French bread loaf, dressed with lettuce, tomatoes, pickles, and a generous slathering of tangy remoulade sauce. The sandwich is said to have been created by Bennie and Clovis Martin, former streetcar conductors who opened Martin Brothers' Coffee Stand and Restaurant in 1922. Today, the best versions of this dish can be found in local New Orleans eateries such as Parkway Bakery and Tavern or Domilise's Po-Boy and Bar. The key to a perfect Po' Boy lies in the fresh, plump shrimp and the perfectly crusty yet fluffy bread. For a unique twist, some chefs also add a dash of hot sauce or Cajun seasoning to elevate the flavors. Whether enjoyed in its birthplace or recreated at home, the Fried Shrimp Po' Boy continues to be a beloved Southern delicacy.
30 min
4
450 calories
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