Shrimp Po’ Boys

Prep: 30 mins

Cook: 20 mins

Difficulty: Intermediate

Servings: 4 Servings

The most widely accepted origin story begins in 1929, when streetcar workers at Electric Street Railway in New Orleans went on strike. The owners of Martin Brothers’ French Market and Coffee Stand, Bennie and Clovis Martin, decided to feed the strikers.

The two brothers were streetcar conductors turned restauranteurs, and they put their support firmly behind the striking employees. They provided sandwiches filled with potatoes, gravy, and sometimes bits of roast beef.

It was called the “poor boy” sandwich, and it took on a life of its own in New Orleans, continuing to evolve into the po’ boy sandwiches we know today.

Ingredients

1 1/4 cups all-purpose flour
3/4 cup finely ground cornmeal
1 3/4 teaspoons kosher salt
1 teaspoon smoked paprika
3/4 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon freshly ground black pepper
3/4 cup buttermilk
2 tablespoons hot sauce
1 1/2 pounds medium uncooked shrimp, peeled and deveined
3 cups vegetable oil, for deep-frying
4 (8-inch) French sandwich rolls
2 tablespoons olive oil
2 medium beefsteak tomatoes (about 12 ounces total)
1/2 cup remoulade, divided
1/2 small head iceberg lettuce
1/3 cup dill pickle chips

Instructions

Arrange a rack in the upper third of the oven and heat the oven to 450ºF.
Place 1 1/4 cups all purpose flour, 3/4 cup cornmeal, 1 3/4 teaspoons kosher salt, 1 teaspoon smoked paprika, 3/4 teaspoon cayenne pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon black pepper in a medium bowl and whisk to combine.
Place 3/4 cup buttermilk and 2 tablespoons hot sauce in a small bowl and whisk to combine. Working with 1 shrimp at a time, dip 1 1/2 pounds uncooked shrimp in the buttermilk mixture and then coat with the flour mixture. Shake off any excess flour and place in a single layer on a baking sheet. Refrigerate for at least 15 minutes.
Meanwhile, heat 3 cups vegetable oil in a 10-inch straight-sided skillet over medium-high heat until 350ºF. Line a baking sheet with a wire rack. Split 4 (8-inch) French loaves horizontally and brush the cut sides with 2 tablespoons olive oil. Toasting in 2 batches, place the rolls cut-side up in a single layer on a baking sheet. Bake until golden-brown and toasted, 4 to 5 minutes. Thinly slice 2 medium beefsteak tomatoes and cut 1/2 small head iceberg lettuce into shreds until you have 2 cups.
When the oil is ready, fry the shrimp in 4 batches: Add the shrimp to the hot oil and fry, flipping halfway through, until golden-brown, about 3 minutes total. Transfer with tongs or a slotted spoon to the rack.
Spread 1/2 cup remoulade on the cut sides of the rolls (1 tablespoon per half). Evenly distribute the fried shrimp between the four bottom halves. Top with the shredded lettuce, tomato slices, and 1/3 cup dill pickle chips. Close with the top half of each roll and cut each po’ boy in half.