Shrimp Po-Boy Sandwich

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 1407, total fat 95 G., saturated fats 10 G., proteins 41 G., carbohydrates 100 G., fiber 5 G., cholesterol 203 mg, sodium 1161 mg, sugar 10 G.

The name of this Louisiana sandwich comes from the English poor boy, which translates as "poor boy." The recipe is believed to have been invented by brothers Benny and Clovis Martin, who in 1929 gave free sandwiches to striking New Orleans streetcar conductors. Legend has it that when a striker approached for their share, the Martins would exclaim, "Here's another poor boy!" The classic po'boy sandwich is half a French baguette filled with deep-fried shrimp or oysters, traditional New Orleans foods.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Shrimps

1 cup flour
3/4 cup corn flour
1 tbsp Cajun seasoning without salt
1.5 cups whole milk
1 teaspoon hot sauce (preferably Louisiana)
450 g medium shrimp, peeled and deveined
Vegetable oil, for deep-frying

Remoulade

0.5 cup mayonnaise
2 tablespoons chopped pickles
2 tbsp chopped shallots or sweet onions
2 tsp hot sauce (preferably Louisiana) + extra for serving
4 French rolls, cut in half on the sides
Shredded lettuce and tomato slices, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: shrimps, mayonnaise, pickled cucumber, corn flour, milk, sandwich buns, Cajun seasoning, hot sauce

Cooking the dish according to the recipe:

Prepare the shrimp:

In a medium bowl, combine the wheat flour and corn flour, Cajun seasoning, 1 teaspoon salt, and 1 teaspoon black pepper. In a large bowl, combine the milk and hot sauce and add the shrimp. Remove the shrimp a few at a time from the milk mixture, drain any excess, and dredge them in the flour mixture. Transfer to a plate and refrigerate for 15 minutes to allow the coating to set.
Meanwhile, prepare the remoulade.:

Combine mayonnaise, pickles, shallots, and hot sauce in a small bowl; season with salt and pepper to taste.

Fry the shrimp:

Line a baking sheet with paper towels. Preheat the oven to 350°F (175°C). In a large heavy-bottomed saucepan, heat 2 inches (5 cm) of vegetable oil over medium heat until a deep-fry thermometer reads 350°F (180°C). Fry the shrimp, a few at a time, until golden brown and crisp, 2-3 minutes. Transfer with a slotted spoon to the prepared baking sheet and season with salt. Reheat the oil to the desired temperature before frying the next batch.
Meanwhile, place the buns on a baking sheet and bake until warmed through, about 5 minutes. Spread remoulade on the cut sides of the buns and top with lettuce leaves. Add shrimp and tomatoes. Serve with hot sauce.