Shrimp Po Boy
- In this shrimp po boy recipe, the paper-thin crust and pillowy crumb of a New Orleans–style French roll is essential—as is Crystal hot sauce.
- The best Po’boy sandwich with crispy spicy shrimp and a creamy tangy remoulade.
- Crisp fried shrimp are stuffed into a hollowed-out baguette that's been buttered, toasted, and spread with a zesty sauce. Use more Tabasco in the.
Shrimp Po Boy Sandwich Recipe. What’s not to love about the classic Louisiana po boy sandwich? Most are dead simple, and rely heavily on high- quality ingredients: Super- fresh, local seafood, Creole tomatoes, homemade remoulade sauce, and surpassing bread. Po boy sandwiches are typically either seafood or roast beef (although I had a roast duck po boy near Grand Isle, Louisiana recently), and the best ones use remoulade, a Cajun version of the classic French mayo- mustard sauce. But the bread is the real star in a po boy. Do your utmost to find really good bread, with a crackling crust and soft interior. Roasted Portobello.
A po' boy (also po-boy, po boy) is a traditional sandwich from Louisiana. It almost always consists of meat, which is usually sloppy roast beef or fried seafood that. The Best Shrimp Po Boy Sauce Recipes on Yummly Shrimp Po' Boys, Chili-lime Shrimp Over Quinoa, Grilled Shrimp Po' Boy Sandwich With Farmers Market Relish.
Ideally you would use a French sandwich loaf, like a baguette, but wider and about a foot long. Without good bread, a po boy is pretty po’. Shrimp po boys are served everywhere in Louisiana, but you can also do the same things with crawfish tails, catfish fillets or oysters—all are common in the Sportsman’s Paradise. Most are fried, but I’ve seen grilled seafood occasionally. A word on the peanut oil: It is a very common cooking oil in Louisiana, and adds a flavor that will make your shrimp taste more of the Bayou.
Personally, if I could not get peanut oil, I’d use lard. But that’s just me. Any vegetable oil will work just fine.
