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New Orleans shrimp Po Boy Recipe

Ingredients

How to make it

  • Soak shrimp in buttermilk for about 10 minutes
  • Sprinkle with a small amount of salt, black pepper and cayenne
  • Dip in flour.
  • Fry in 360 degree oil until golden
  • Dress French bread with mayonnaise on both sides and fill with shrimp. Top with shredded lettuce and sliced tomato.
  • Enjoy!
  • Note: Some like a cocktail sauce of ketchup, horseradish to taste, squirt of lemon juce and dash of Worcestershie sauce

Reviews & Comments 7

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  • carolinacin 16 years ago
    Yum,Yum,Yum. Love shrimp and po'boys, can't wait to try these. Would you recommend using the same recipe for an oyster po'boy?
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  • mississippi_granny 16 years ago
    I love the original poboy bread.I can't find it anywhere here in San Antonio. :( I crave the food from back home and always get me a good shrimp poboy when I go home and bring back some of that good poboy bread.
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  • linebb956 16 years ago
    Sad tale here! Sent hubby out to freezer to get my shrimp for these.. and the freezer had quit working. We lost all shrimp and everything else in it. I was craving these while in the hospital eating that cardboard food! Will have to send hubby on a shrimp run!
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  • coffeebean53 16 years ago
    Thanks for posting this recipe. I have a bag of shrimp in the freezer with this recipe's name on it.
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  • msbooch75 16 years ago
    Now this is a great southern staple. I am getting so I like it even better than a shrimp platter. I also like the bread crusty and warm. Thanks
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    " It was excellent "
    zena824 ate it and said...
    Yummmm....I love New Orleans....my grandmother lived there years ago...This is a very good sandwich......
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  • krumkake 17 years ago
    Thanks for the invite, and the recipes. I don't know where to begin anymore, I've found so many great sounding dishes. Good thing May is packed with company here - I'll have a chance to try MANY. Your Shrimp Po Boy sounds right up my alley. I've never had the pleasure of visiting New Orleans, but both my daughter and husband have - they STILL talk about how good the food was there...someday I'll make it there, too!!
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The Cook

chefjeb Carthage, MS

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