Shrimp Po' Boy
Quick answer
- Total time
- 35 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Fried shrimp tucked into a split, lightly warmed baguette, with a quick remoulade of chopped pickles and mayonnaise to cut the richness, make up this New Orleans sandwich.
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The sandwich is built and eaten right away, since covering fried shrimp traps steam and softens the crust.
Ingredients
Instructions
- 1
Peel 300 g shrimp, then press them dry with paper towels until the surface feels tacky, not wet.
Check them once more before breading, because moisture keeps the flour from sticking and weakens the crust.
- 2
Set up 1/2 cup flour, 1 beaten egg, and 1 cup breadcrumbs in separate dishes.
Coat each shrimp in flour, then egg, then breadcrumbs, pressing lightly so the crumbs form an even layer.
- 3
Heat the oil to 170C and add the shrimp without crowding the pan.
Fry over medium heat for 2 to 3 minutes, until the coating turns deep golden and feels firm, then lift them out.
- 4
Let the fried shrimp drain briefly so excess oil runs off.
Do not cover them for long, because trapped steam softens the crust; assemble the sandwich while the coating is still crisp.
- 5
Finely chop 60 g pickles and mix them with 3 tablespoons mayonnaise to make a quick remoulade-style sauce.
Dry the 60 g lettuce well so extra water does not thin the sauce or soften the bread.
- 6
Split 1 baguette lengthwise and warm it lightly so it stays sturdy but not dry.
Spread the sauce inside, add lettuce and fried shrimp, then serve right away for the best crisp, soft, and crunchy contrast.
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