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When it comes to iconic sandwiches, few can rival the allure of the Shrimp Po’ Boy. This classic creation hails from the vibrant streets of New Orleans, Louisiana, where culinary traditions are steeped in rich history and diverse cultural influences. The Shrimp Po’ Boy is not just a meal; it’s a celebration of the Gulf Coast’s bountiful seafood, a delicious testament to the region's Creole and Cajun roots. This sandwich uniquely combines crispy, fried shrimp with fresh toppings, all nestled in a crusty bread roll, making it a beloved favorite among seafood enthusiasts and sandwich lovers alike.

Classic Shrimp Po’ Boy Sandwiches

Experience the vibrant flavors of New Orleans with a classic Shrimp Po' Boy sandwich. This iconic dish features crispy fried shrimp, fresh toppings, and a choice of crusty hoagie rolls or French bread. In this guide, you'll learn how to marinate shrimp to enhance their flavor, prepare the perfect crispy coating, and assemble your sandwich with fresh lettuce, tomatoes, and tangy remoulade. Dive into this culinary journey and enjoy a taste of Louisiana in your kitchen!
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Ingredients
  

1 lb large shrimp, peeled and deveined

1 cup buttermilk

1 cup all-purpose flour

1/2 cup cornmeal

1 tsp cayenne pepper

1 tsp garlic powder

1 tsp onion powder

1/2 tsp paprika

Salt and black pepper, to taste

Vegetable oil, for frying

4 hoagie rolls or French bread, sliced open

Lettuce (shredded)

Tomato (sliced)

Pickles (sliced)

Remoulade sauce (store-bought or homemade)

Instructions
 

Marinate the Shrimp:

    In a medium bowl, soak the peeled and deveined shrimp in buttermilk for at least 30 minutes. This helps tenderize the shrimp and adds flavor.

      Prepare the Coating:

        In a separate bowl, combine the flour, cornmeal, cayenne pepper, garlic powder, onion powder, paprika, salt, and black pepper. Mix well for an even distribution of the spices.

          Heat the Oil:

            In a large skillet or deep fryer, heat about 1-2 inches of vegetable oil to 350°F (175°C). You can check the temperature by dropping a small amount of the flour mixture into the oil—if it sizzles, it’s ready.

              Coat the Shrimp:

                Once the shrimp have marinated, remove them one at a time, allowing any excess buttermilk to drip off. Dredge each shrimp in the flour mixture, pressing lightly to ensure even coverage.

                  Fry the Shrimp:

                    Carefully add the coated shrimp to the hot oil in batches (do not overcrowd the pan). Fry for about 2-3 minutes on each side, or until golden brown and cooked through. Remove the shrimp and let them drain on paper towels to absorb excess oil.

                      Construct the Sandwiches:

                        Split each hoagie roll or French bread open. Spread a generous amount of remoulade sauce on the inside. Layer with shredded lettuce, tomato slices, pickles, and finally, top with the crispy fried shrimp.

                          Serve:

                            Close the sandwich and serve immediately with extra remoulade on the side for dipping, if desired.

                              Prep Time, Total Time, Servings: 30 minutes | 1 hour | 4 servings