Ingredients with Measurements:
- 1 pound of large shrimp, peeled and deveined
- 1 cup of all-purpose flour
- 1 teaspoon of salt
- 1 teaspoon of paprika
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 1/4 teaspoon of cayenne pepper
- 1/2 cup of buttermilk
- Vegetable oil, for frying
- 4 French bread rolls
- 1/4 cup of mayonnaise
- 1 tablespoon of hot sauce
- 1/2 cup of shredded lettuce
- 1/2 cup of sliced tomatoes
- 1/4 cup of sliced pickles
Special equipment needed:
- Deep-fryer or large pot for frying
- Tongs or slotted spoon for removing shrimp from oil
Step-by-step instructions:
1. In a shallow dish, mix together the flour, salt, paprika, garlic powder, onion powder, and cayenne pepper.
2. In another shallow dish, pour the buttermilk.
3. Dip each shrimp in the buttermilk, then coat in the flour mixture, shaking off any excess.
4. Heat the vegetable oil in a deep-fryer or large pot to 375°F.
5. Fry the shrimp in batches until golden brown and crispy, about 2-3 minutes per batch. Use tongs or a slotted spoon to remove the shrimp from the oil and drain on a paper towel-lined plate.
6. Cut the French bread rolls in half and spread mayonnaise on the bottom half of each roll.
7. Drizzle hot sauce over the mayonnaise.
8. Top with shredded lettuce, sliced tomatoes, and sliced pickles.
9. Add the fried shrimp on top of the vegetables.
10. Close the sandwich with the top half of the roll.
11. Serve immediately.
Time:
Preparation time: 20 minutes
Cooking time: 10-15 minutes
5. Temperature:
Oil temperature: 375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 550
Fat: 22g
Carbohydrates: 60g
Protein: 28g
Sodium: 1510mg
Sugar: 7g
Substitutions for ingredients:
- Instead of buttermilk, you can use regular milk or even beer.
- You can use any type of hot sauce you prefer.
- Instead of shredded lettuce, you can use arugula or spinach.
Variations:
- You can add sliced avocado to the sandwich.
- You can use a different type of seafood, such as oysters or catfish.
- You can make a remoulade sauce instead of using mayonnaise and hot sauce.
Tips and tricks:
- Make sure the oil is hot enough before frying the shrimp to ensure they are crispy.
- Do not overcrowd the fryer or pot with shrimp, as this will lower the temperature of the oil and make the shrimp greasy.
- Use a slotted spoon or tongs to remove the shrimp from the oil to avoid burning yourself.
Storage instructions:
The fried shrimp can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the shrimp, place them on a baking sheet and bake in a preheated oven at 350°F for 5-7 minutes, or until heated through.
Presentation ideas:
Serve the po' boy sandwich on a large platter with a side of fries or coleslaw.
Garnishes:
Garnish the sandwich with a sprinkle of chopped fresh parsley or cilantro.
Pairings:
Pair the po' boy sandwich with a cold beer or a glass of iced tea.
Suggested side dishes:
- French fries
- Sweet potato fries
- Coleslaw
- Potato salad
- Corn on the cob
Troubleshooting advice:
- If the shrimp are not crispy enough, make sure the oil is hot enough before frying.
- If the shrimp are too greasy, make sure you are not overcrowding the fryer or pot.
Food safety advice:
- Make sure the shrimp are fully cooked before serving.
- Use caution when working with hot oil.
Food history:
The po' boy sandwich originated in New Orleans in the late 1800s as a cheap and filling meal for streetcar workers.
Flavor profiles:
The Classic Fried Shrimp Po' Boy is crispy, spicy, and savory, with a creamy and tangy mayonnaise and hot sauce spread.
Serving suggestions:
Serve the po' boy sandwich on a large platter with a side of fries or coleslaw.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: American