This French Onion Soup is the ultimate comfort food, combining rich beef broth with sweet caramelized onions and a bubbly layer of golden cheese. Perfect for cozy nights in, this classic recipe delivers restaurant-quality flavor right from your kitchen!
This French Onion Soup is the ultimate comfort food, combining rich beef broth with sweet caramelized onions and a bubbly layer of golden cheese. Perfect for cozy nights in, this classic recipe delivers restaurant-quality flavor right from your kitchen!
Shrimp Po’ boys are the perfect sandwich… I said what I said! These easy Po’ Boys are crunchy, creamy, and tangy, with soft, chewy French bread and a subtle ocean flavor from the perfectly cooked fried shrimp. Sigh… they make me think me back to my college days and my first trip to New Orleans. If you don’t have a trip to New Orleans planned, don’t worry! My homemade take on the classic dish means you can whip up a shrimp po’ boy sandwich anytime.
To say New Orleans is a magical place is one of the biggest understatements I can think of as a chef, history buff, and appreciator of the arts. The food is outstanding, the people are full of life, and the pride residents have for the city’s culture is unlike anywhere else in the United States.
The most magical NOLA experience I’ve had was about 15 years ago when I was working with a band destined for South by Southwest in Austin, Texas. After our gig in the French Quarter, we were invited to someone’s house for a crawfish boil. I’m not kidding when I tell you it was the most welcoming and delicious hang I’ve ever been a part of. One of their neighbors was practicing with their jazz band within earshot, and there were fireflies around us in the backyard as we shared the messiest flavor bomb of a meal ever, everyone eating with their hands. Like I said… New Orleans is a magical place.
What Is A Shrimp Po’ Boy?
This sandwich is a staple in New Orleans, served up hot by local restaurants, groceries, and street vendors alike. While it may seem like a simple concept – fried shrimp piled onto French bread and ‘dressed’ with lettuce, tomato, and a tangy remoulade (a mayonnaise-based sauce with mustard and spices) – it’s the history that makes them really special. Extra hot sauce for me, please!
During the 1929 streetcar strike in New Orleans, brothers Bennie and Clovis Martin (of the Martin Brothers’ Coffee Stand) offered free sandwiches to the striking workers to show their support. The original sandwiches were likely loaded with fried potatoes, roast beef gravy, and roast beef scraps. It’s said they would call out, “Here comes another poor boy!” when a striking worker approached—which eventually evolved into the term “po’ boy,” as the sandwiches are known today.
Ingredients
Here’s what you’ll need to make this shrimp po’ boy recipe:
Shrimp: Use shrimp that have been peeled and deveined, either fresh or frozen. I’ve included instructions on safely thawing frozen shrimp in the recipe card below!
Flour: Dip the shrimp in all-purpose flour to help the egg wash and breadcrumb coating stick.
Eggs: Helps the seasoned panko breadcrumbs stick to the shrimp.
Buttermilk: Adding buttermilk to the egg wash helps to tenderize the shrimp and create a light, crispy texture. I highly recommend using real buttermilk (the flavor is unbeatable!), but you can make buttermilk by using milk and vinegar in a pinch. Mix ⅓ cup of milk with 1 teaspoon of white vinegar and let it sit for 5 minutes before using.
Panko Breadcrumbs: These absorb less oil than other breadcrumbs, giving the shrimp a lighter and crispier texture. Use plain panko breadcrumbs with no added seasonings.
Vegetable Oil: For frying the breaded shrimp. Any neutral-flavored oil with a high smoke point will work. Canola and grapeseed oil are good alternatives to vegetable oil for shallow frying.
Baguette: Traditional shrimp po’ boys are made with New Orleans-style French bread… but this isn’t always readily available outside of NOLA. I used a fresh baguette, and it was a great substitute!
Seasonings: Tony Chachere’s creole seasoning adds an authentic kick to the shrimp. I also add some Tony Chachere’s to the remoulade, along with smoked paprika, cayenne pepper, and fresh parsley.
Remoulade Sauce: I make a quick and easy homemade remoulade sauce using mayonnaise, grainy mustard, garlic, dill pickle relish, horseradish, Worcestershire sauce, seasonings, and hot sauce (I like the Louisiana brand). If you don’t want to buy a full-size bottle, I recently saw the mini bottles of Louisiana brand hot sauce in the $1 sauce display at Walmart!
Iceberg Lettuce and Roma Tomatoes: Crisp iceberg lettuce and juicy Roma tomatoes add a refreshing crunch to your fried shrimp po’ boy sandwich.
Are Po’ Boys Always Shrimp?
Nope! Shrimp po’ boys are probably the most popular, but you can have any type of filling you desire. A little walk down the streets of New Orleans, and you’ll find po’ boys stuffed with anything from roast beef and gravy to fried oysters or catfish and even alligator sausage! You could make a killer veggie option, too, using fried green tomatoes or BBQ tofu.
Storage Instructions
The fried shrimp will last for 3 days in the refrigerator, but will not be as crispy as when freshly-made. Let the shrimp cool completely before storing them in an airtight container. To reheat, pop them in the air fryer at 350°F for 2-4 minutes, or in the oven at 350°F for 5-7 minutes, flipping halfway. Store the shrimp po’ boy sauce in an airtight container in the refrigerator for up to a week. Just give it a good stir before serving! It makes a great dip for fresh vegetables, too!
To prepare your shrimp for frying, thaw them in gently running cold water until soft and pliable, about 15 minutes. You can also thaw them in the refrigerator overnight. Always avoid thawing seafood on the countertop, microwave, or using hot water.
While your shrimp is thawing, prepare your remoulade by adding mayonnaise, hot sauce, grainy mustard, garlic, dill pickle relish, horseradish, Worcestershire sauce, 1 tsp Tony’s, smoked paprika and cayenne pepper to a mixing bowl.
Whisk to combine and set aside.
In 3 separate mixing bowls, prepare your steps for frying; in bowl #1, you will want to have the flour. Then, in bowl #2, you will want to beat together the eggs and buttermilk. In bowl #3, you will want to mix 2 tsp Tony’s, black pepper, and panko.
First, toss your shrimp in the #1 bowl of flour.
Then, dip the floured shrimp in the #2 bowl of beaten egg and buttermilk.
Finally, toss the shrimp in the panko spice mix. (I like to get all of my shrimp ready to fry at the same time so when it comes time to drop them in the oil, I can focus on the frying shrimp without the risk of burning a batch.)
In a heavy bottomed skillet, heat up the vegetable on medium heat. The oil should be around 350 to 375 degrees, but hotter than that will burn your oil and result in poor flavor. You can use a meat thermometer to check.
Once your oil is ready to fry, use tongs or a fork to place enough shrimp in the oil without overcrowding. Flip after 1-2 minutes with tongs. (Just 1-2 minutes on each side will do!)
Place the fried shrimp onto a plate lined with a paper towel to drain excess oil.
Once your shrimps are all golden fried, make your shrimp Po’ Boys! I recommend you be generous with that remoulade! Enjoy with shaved iceberg lettuce, extra hot sauce, and chopped tomatoes in a sliced baguette.
* Other suitable oils for shallow frying include: avocado, canola, corn, safflower, sunflower, and grapeseed oil. Vegetable oil is a budget-friendly blend of oils with high smoke points of 400–450°F and it’s flavor is neutral.** Po’ Boys are typically served on a freshly made French bread, but the best we can do here that’s widely available in Nashville is a baguette, so hopefully this works for you, too, wherever you call home!
To prepare the 1lb of shrimp for frying, thaw them in gently running cold water until soft and pliable, about 15 minutes. You can also thaw them in the refrigerator overnight. Always avoid thawing seafood on the countertop, microwave, or using hot water.
While your shrimp is thawing, prepare your remoulade by adding 1 ½ cups mayonnaise, ½ tsp hot sauce, 2 Tbsp grainy mustard, 2 cloves minced garlic, 3 Tbsp dill pickle relish, 1 Tbsp prepared horseradish, 1 tsp Worcestershire sauce, 1 tsp Tony Chachere’s seasoning, ½ tsp smoked paprika and ⅛ tsp cayenne pepper to a mixing bowl.
Whisk to combine and set aside.
In 3 separate mixing bowls, prepare your steps for frying; in bowl #1, you will want to have ⅓ cup of flour. Then, in bowl #2, you will want to beat together 2 eggs and ⅓ cup buttermilk. In bowl #3, you will want to mix 2 tsp Tony’s, 1 tsp black pepper, and ¼ cups plain panko.
First, toss your shrimp in the #1 bowl of flour. Then, dip the floured shrimp in the #2 bowl of beaten egg and buttermilk. Finally, toss the shrimp in the panko spice mix. (I like to get all of my shrimp ready to fry at the same time so when it comes time to drop them in the oil, I can focus on the frying shrimp without the risk of burning a batch.)
In a heavy bottomed skillet, heat up 1 cup vegetable on medium heat. The oil should be around 350 to 375 degrees, but hotter than that will burn your oil and result in poor flavor. You can use a meat thermometer to check. Once your oil is ready to fry, use tongs or a fork to place enough shrimp in the oil without overcrowding.
Flip after 1-2 minutes with tongs. (Just 1-2 minutes on each side will do!)
Place the fried shrimp onto a plate lined with a paper towel to drain excess oil.
Once your shrimps are all golden fried, make your shrimp Po’ Boys! I recommend you be generous with that remoulade! Enjoy with ¼ head shaved iceberg lettuce, extra hot sauce, and 2-3 chopped roma tomatoes in a sliced baguette.
It’s the perfect sandwich that will have you booking tickets to New Orleans during Carnival season in no time!
