Best Shrimp Po'boy Fried Shrimp Recipe
Nothing is better than a New Orleans style shrimp po’boy sandwich. Po-boys can be found all over the city, and this is my favorite fried shrimp po'boy recipe based on the delicious po'boys I used to enjoy when I lived in the French Quarter.
You can print the entire shrimp po’boy recipe at this link:
http://www.myfoodchannel.com/shrimp-po-boy/
Give this po’boy sandwich a try and let me know what you think, and for more shrimp recipes check out the Chef Buck playlists:
http://www.youtube.com/user/FromUnderTheRock
and to print all recipes visit my website at http://www.myfoodchannel.com/
Check here for current prices for a non-stick skillet on Amazon https://amzn.to/2NRqB07
We appreciate you watching our videos...Thanks!
We include affiliate links for products on our website, so if you make a purchase after clicking on our links, we may earn a commission which helps us produce more videos and drink more coffee :^) We are a participant in the Amazon Services LLC Associates Program, which is an affiliate advertising program that provides a means for us to earn fees by linking to Amazon.com and affiliated sites.
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PRINT RECIPES AT MY WEBSITE:
http://www.myfoodchannel.com/
RECIPE PLAYLISTS:
http://www.youtube.com/user/FromUnderTheRock
What you need to make a Shrimp Po’boy
1 lb. SHRIMP peeled and deveined
BREAD a soft, white, hoagie-type roll
TOMATO sliced thinly
LETTUCE shredded iceberg is nice
MAYONNAISE
ALL-PURPOSE FLOUR
SALT and PEPPER
And whatever other seasonings you like:
GARLIC POWDER, ONION POWDER,
PAPRIKA, and CHILI POWDER are some I like
OIL for frying
How to Make a Shrimp Po’boy
Use small to medium shrimp, peeled and deveined.
If you buy shrimp not already peeled and deveined, that’s okay, they are easy to clean. Just take the shrimp and twist off the head, then squeeze the shrimp at the tail-end of the shell and pull the shell and legs off like a jacket. Cut along the back of the shrimp and remove the black “vein”, which is really the shrimp’s stomach. Save the heads and shells of the shrimp to make a seafood stock.
Rinse the shrimp and let them drain. Pat shrimp dry with a paper towel if needed. Toss the shrimp with your favorite seasonings. I like salt, pepper, garlic powder, chili powder, paprika, but use whatever you like, and be generous.
Season just over 1 cup of all-purpose flour with salt and pepper and whatever seasonings you like, then toss the shrimp with flour until well coated.
Heat oil in a skillet on medium heat and when hot, add in the battered shrimp. Cook and turn the shrimp until golden brown, a couple of minutes on each side. The po-boy will taste terrific if you have crispy shrimp! Don’t be overly concerned about overcooking the shrimp because crispy shrimp is key.
Remove the shrimp from skillet and set aside to drain on paper towels.
Slice a sandwich-sized roll, ideally the bread will be a little crusty on the outside and soft on the inside. The key to a tasty po’boy is good bread, a little bit crunchy and a little bit chewy! Press down on the inside of the bread to make a well for your fillings, just a little well will allow you to stuff the po-boy without making it a big mess to eat.
Slather the insides with mayonnaise and add crisp, shredded lettuce and thinly sliced tomato, then build a generous a mound of fried shrimp over the top and close the sandwich.
Enjoy!
You can print the entire shrimp po’boy recipe at this link:
http://www.myfoodchannel.com/shrimp-po-boy/
Give this po’boy sandwich a try and let me know what you think, and for more shrimp recipes check out the Chef Buck playlists:
http://www.youtube.com/user/FromUnderTheRock
and to print all recipes visit my website at http://www.myfoodchannel.com/
Check here for current prices for a non-stick skillet on Amazon https://amzn.to/2NRqB07
We appreciate you watching our videos...Thanks!
We include affiliate links for products on our website, so if you make a purchase after clicking on our links, we may earn a commission which helps us produce more videos and drink more coffee :^) We are a participant in the Amazon Services LLC Associates Program, which is an affiliate advertising program that provides a means for us to earn fees by linking to Amazon.com and affiliated sites.
Connect with this media to catch all of my videos...thanks:
OUR TRAVEL CHANNEL: SLOWPOKE TRAVEL
https://www.youtube.com/channel/UCVRX73FarJ8eTC7NqqsrZgA
https://twitter.com/buckredbuck
https://www.instagram.com/buckredbuck/
PRINT RECIPES AT MY WEBSITE:
http://www.myfoodchannel.com/
RECIPE PLAYLISTS:
http://www.youtube.com/user/FromUnderTheRock
What you need to make a Shrimp Po’boy
1 lb. SHRIMP peeled and deveined
BREAD a soft, white, hoagie-type roll
TOMATO sliced thinly
LETTUCE shredded iceberg is nice
MAYONNAISE
ALL-PURPOSE FLOUR
SALT and PEPPER
And whatever other seasonings you like:
GARLIC POWDER, ONION POWDER,
PAPRIKA, and CHILI POWDER are some I like
OIL for frying
How to Make a Shrimp Po’boy
Use small to medium shrimp, peeled and deveined.
If you buy shrimp not already peeled and deveined, that’s okay, they are easy to clean. Just take the shrimp and twist off the head, then squeeze the shrimp at the tail-end of the shell and pull the shell and legs off like a jacket. Cut along the back of the shrimp and remove the black “vein”, which is really the shrimp’s stomach. Save the heads and shells of the shrimp to make a seafood stock.
Rinse the shrimp and let them drain. Pat shrimp dry with a paper towel if needed. Toss the shrimp with your favorite seasonings. I like salt, pepper, garlic powder, chili powder, paprika, but use whatever you like, and be generous.
Season just over 1 cup of all-purpose flour with salt and pepper and whatever seasonings you like, then toss the shrimp with flour until well coated.
Heat oil in a skillet on medium heat and when hot, add in the battered shrimp. Cook and turn the shrimp until golden brown, a couple of minutes on each side. The po-boy will taste terrific if you have crispy shrimp! Don’t be overly concerned about overcooking the shrimp because crispy shrimp is key.
Remove the shrimp from skillet and set aside to drain on paper towels.
Slice a sandwich-sized roll, ideally the bread will be a little crusty on the outside and soft on the inside. The key to a tasty po’boy is good bread, a little bit crunchy and a little bit chewy! Press down on the inside of the bread to make a well for your fillings, just a little well will allow you to stuff the po-boy without making it a big mess to eat.
Slather the insides with mayonnaise and add crisp, shredded lettuce and thinly sliced tomato, then build a generous a mound of fried shrimp over the top and close the sandwich.
Enjoy!
