Classic Fried Shrimp Po’ Boy
The po’ boy sandwich originated in New Orleans, Louisiana, in the 1920s, created by former streetcar conductors and restaurant owners Bennie and Clovis Martin. They developed the sandwich to feed striking streetcar workers, calling the men “poor boys.”
The sandwiches were initially large and filling, made with French bread and fillings like gravy and roast beef debris, and were given for free.
Our take on the Po’ Boy is shrimp, but you can use all kinds of seafood for this sandwich. If you don’t like shrimp, experiment with a different protein. It’ll still come out great!
Ingredients:
For the Wet Mix:
1 egg, beaten
1 cup whole milk
1/2 cup water (optional)
2 tbsp or more (to taste) Creole mustard (or stone ground mustard)
1 tbsp yellow mustard
4 tbsp of ketchup
Salt (to taste)
Cracked pepper (to taste)
Merman’s Revenge Cajun Style Hot Sauce (to taste)
For the Dry Mix:
1.5 cups yellow corn meal
2 tbsp granulated garlic
Salt (to taste)
Cracked pepper (to taste)
For the Po’ Boy:
1 lb large shrimp*, peeled and deveined
Vegetable oil
Thinly sliced tomato
Shredded lettuce
2 loaves of Po’ Boy buns or 1 loaf of French bread
Merman’s Revenge Remoulade Sauce
More Merman’s Revenge Cajun Style Hot Sauce (optional)
* Shrimp can be substituted for oysters, but test the cooking time prior to cooking all of the oysters.
Directions:
1. Heat up your oven and deep fryer.
Preheat oven to 375° F (190° C). This is for your bread.
If you’re using a deep fryer like a Fry Daddy, heat oil to 350° F (175° C). This is for your shrimp.
2. Make your wet mix and dry mix.
In a mixing bowl, combine egg, milk, a little water, both mustards, ketchup, salt, and pepper. If you want more heat, add a splash of Merman’s Revenge Cajun Style Hot Sauce to taste. Mix it all up.
In a separate mixing bowl, combine corn meal, granulated garlic, Merman’s Revenge Cajun Style Seasoning, salt, and pepper.
3. Cook your shrimp.
Using a dry, wet, dry method, dip the shrimp in each mixture and then drop them into the hot oil.
Cook about 6 at a time, for about 1.5 to 3 minutes, or until a light to medium brown.
Remove, drain, and keep warm. Continue until all seafood is cooked.
4. Prepare your bread.
Slice Po’ Boy bread lengthwise and place on a large cookie sheet, cut side down. Set aside.
When ready to prepare the Po’ Boys, place bread in the oven and turn off the heat to allow bread to become crusty and warm.
Remove bread from oven.
5. Assemble your sandwiches.
Spread your Merman’s Revenge Remoulade Sauce on both sides of your bread (the inner faces of the top and bottom buns).
Place several thinly sliced tomatoes on the bottom side of the bun and add a generous amount of shredded lettuce on top.
Add the shrimp on top of the lettuce.
For more heat, add a touch of Merman’s Revenge Cajun Style Hot Sauce on top to spice up the sandwich.
Serve while hot and (optionally) with chips on the side.
6. Enjoy!
