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📍 Louisiana

Shrimp po'boy

· Lunch

A crusty New Orleans baguette filled with breaded, fried shrimp, with lettuce, tomato, and mayonnaise.

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Shrimp po'boy: A crusty New Orleans baguette filled with breaded, fried shrimp, with lettuce, tomato, and mayonnaise.
Photo: Krista · CC BY 2.0 · via Wikimedia CommonsPhoto resized, converted to WebP and cropped for display.
⏱ 30 min🍽 2 servings📊 Intermediate🏷 Commonly associated
Preparation
20 min
Cooking
10 min
Waiting and resting
0 min

History

It was born in New Orleans, Louisiana, in 1929, when the Martin brothers, former streetcar conductors, offered free sandwiches to striking workers and called them 'poor boys.' It is served on local French bread with a thin crust and airy crumb; 'dressed' versions come with lettuce, tomato, pickles, and mayonnaise.

Ingredients

Adjust quantities

Only numeric quantities at the start of an ingredient are adjusted. Descriptive quantities, seasoning to taste and timings remain unchanged; check them when changing servings.

Preparation

  1. 1

    Season the shrimp with salt, pepper, and a little hot sauce.

  2. 2

    Dip them in the egg-and-milk mixture and then in the cornmeal combined with the flour.

  3. 3

    Fry in hot oil until golden and crisp; drain.

  4. 4

    Split the baguette open and spread mayonnaise inside.

  5. 5

    Add lettuce, tomato, and the fried shrimp.

  6. 6

    Close the sandwich and serve right away.

Cooking tips

  • Fry shrimp at 175-180 °C until the flesh is opaque and the coating crisp.

References to consult

References provide information about the dish, its context or a technique. Quantities in this version may differ from those in the source.

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