Shrimp Po' Boys are the ultimate overstuffed sandwich loaded with crispy Cajun-seasoned fried prawns, crunchy lettuce, juicy tomatoes, tangy pickles, and a generous slather of zesty remoulade sauce. This legendary Louisiana classic delivers an explosion of textures and flavors in every single bite.
The History and Appeal of Po' Boys
Originating in New Orleans back in 1929 when two brothers served sandwiches to striking streetcar workers and called them poor boys, the name eventually evolved into Po' Boys. Traditionally served on crusty French bread, these sandwiches feature fillings ranging from slow-cooked roast beef to fried oysters and fish, with shrimp remaining an absolute fan favorite. While purchasing one at a specialty cafe can come with a hefty price tag, making them fresh in your own kitchen is surprisingly affordable and yields enough to feed family and friends.
Essential Ingredients for Shrimp Po' Boys
Gathering the components for this recipe is straightforward, relying on pantry staples and accessible grocery items divided into three main categories: the seasoned shrimp, the remoulade sauce, and the sandwich assembly.
- Shrimp or Prawns: Use 500g or 1 lb of large or medium peeled and deveined shrimp. Frozen and thawed options work wonderfully, provided they are thoroughly patted dry before coating.
- Fine Cornmeal: Traditionally used to give the shrimp an extra crunchy outer layer, fine cornmeal can easily be substituted with cornflour or cornstarch without losing any of the signature texture.
- Cajun Seasoning: A flavorful blend of plain flour, kosher salt, sweet paprika, onion powder, garlic powder, dried thyme, black pepper, and a pinch of cayenne pepper provides the signature kick.
- Egg: A single large beaten egg acts as the binding agent to ensure the seasoned flour adheres perfectly to each piece of seafood.
Crafting the Homemade Remoulade Sauce
The signature sauce that elevates a Po' Boy is a creamy, tangy Louisiana-style remoulade. Combine Dijon or yellow mustard, whole-egg mayonnaise, prepared horseradish cream, pickle juice, Tabasco sauce, freshly grated garlic, and sweet paprika in a bowl. Allowing this mixture to chill in the refrigerator for at least 30 minutes lets all the bold flavors meld together harmoniously.
Step-by-Step Cooking Instructions
While the shrimp require frying, the method utilizes shallow frying rather than deep frying, minimizing oil splatter and making the process much cleaner and less stressful.
- Warm the Rolls: Preheat your oven to 180°C/350°F. Wrap the bread rolls in foil parcels, place them on a tray, and turn the oven off. This warms and lightly crisps the bread while you prepare the seafood.
- Coat the Shrimp: Whisk the egg in a bowl and toss the prawns to coat. Transfer them in batches to the bowl containing the dry Cajun flour mixture, toss to coat, squeeze gently to adhere the crust, and shake off excess flour.
- Fry to Perfection: Heat 2cm or 0.8 inches of oil in a heavy-based skillet over medium-high heat. Fry the shrimp in batches for 2 to 3 minutes until deep golden and crispy, then drain on a paper-towel-lined tray and sprinkle lightly with salt.
- Assemble the Sandwich: Split the warmed rolls, spread butter and a tablespoon of remoulade on the base, and layer with sliced pickles, tomatoes, shredded lettuce, and a mountain of crispy shrimp. Drizzle with extra remoulade and serve immediately.
