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recette de shrimp po’ boys

Shrimp Po’ Boys

A delicious Louisiana sandwich featuring crispy fried shrimp stuffed into a soft hoagie roll, topped with fresh vegetables and a zesty remoulade sauce. Perfect for a casual lunch or a festive gathering.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Lunch, Sandwich
Cuisine: American, Southern
Ingredients Equipment Method Notes

Ingredients
  

For the Shrimp Po’ Boys
  • 1 lb large shrimp peeled and deveined
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp cayenne pepper
  • Salt and Pepper
  • Vegetable Oil
  • 4 each hoagie rolls
  • Lettuce
  • Tomato
  • Remoulade Sauce

Equipment

  • Mixing Bowls
  • Deep Skillet or Fryer
  • Slotted Spoon or Spider
  • Paper Towels
  • Knife and Cutting Board
  • Serving platter

Method
 

  1. Step 1: In a bowl, soak the shrimp in buttermilk for at least 30 minutes.
  2. Step 2: In a separate bowl, combine the flour, cornmeal, paprika, garlic powder, cayenne pepper, salt, and pepper.
  3. Step 3: Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).
  4. Step 4: Remove the shrimp from the buttermilk, allowing excess to drip off, and coat them in the flour mixture.
  5. Step 5: Fry the shrimp in batches until golden brown, about 2-3 minutes per side. Drain on paper towels.
  6. Step 6: To assemble the po’ boys, place the fried shrimp in each hoagie roll. Top with shredded lettuce, sliced tomato, and remoulade sauce if desired.
  7. Step 7: Serve immediately.

Notes

Shrimp po’ boys are best enjoyed fresh out of the fryer while the shrimp are still hot and crispy. You can substitute shrimp with fish or tofu for a vegetarian option.