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The Po’ Boy sandwich is more than just a meal; it is a cultural icon deeply rooted in the culinary traditions of Louisiana. Originating from the streets of New Orleans, this sandwich has a rich history that reflects the resilience and creativity of the city’s residents. The classic Po’ Boy typically features a filling of fried seafood or meats, enveloped in a crusty French bread roll, and is often dressed with lettuce, tomatoes, pickles, and a variety of sauces. It stands as a testament to the melting pot of flavors and influences that characterize Louisiana cuisine.

Crispy Cajun Shrimp Po’ Boy – A Southern Favorite!

Discover the rich flavors of Louisiana with our Crispy Cajun Shrimp Po' Boy recipe! This beloved sandwich features succulent shrimp marinated in buttermilk, coated in a seasoned breading, and fried to golden perfection. Nestled in a crusty French baguette with fresh lettuce, tomatoes, and a zesty sauce, it's a sensational blend of textures and tastes. Follow our step-by-step guide to recreate this iconic dish and bring a taste of New Orleans to your kitchen.
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Ingredients
  

For the Shrimp:

1 pound large shrimp, peeled and deveined

1 cup buttermilk

1 cup all-purpose flour

1/2 cup cornmeal

2 tbsp Cajun seasoning (homemade or store-bought)

1 tsp garlic powder

1/2 tsp paprika

1/4 tsp cayenne pepper (adjust to taste)

Salt and pepper to taste

Vegetable oil for frying

For the Po’ Boy:

4 hoagie rolls or French bread, halved

1 cup lettuce, shredded

1 large tomato, sliced

1/2 cup pickles

1/4 cup mayonnaise

1 tbsp Dijon mustard or spicy brown mustard

1 tbsp lemon juice

Fresh parsley, for garnish (optional)

Instructions
 

Marinate the Shrimp: In a bowl, mix the peeled and deveined shrimp with buttermilk. Allow it to marinate in the refrigerator for at least 30 minutes.

    Prepare the Breading: In a separate large bowl, whisk together the flour, cornmeal, Cajun seasoning, garlic powder, paprika, cayenne pepper, salt, and pepper.

      Coat the Shrimp: Remove the shrimp from the buttermilk bath and let the excess drip off. Dredge the shrimp in the flour mixture, making sure each piece is evenly coated. Set aside on a plate.

        Heat the Oil: In a large skillet or heavy-bottomed pot, heat about 2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C).

          Fry the Shrimp: Carefully add the coated shrimp to the hot oil in batches, ensuring not to crowd the pan. Fry for about 2-3 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

            Prepare the Sauce: In a small bowl, mix together mayonnaise, Dijon mustard, and lemon juice until well combined. Season with salt and pepper to taste.

              Assemble the Po’ Boys: Spread the sauce generously on the inside of the hoagie rolls. Layer the lettuce, sliced tomatoes, and pickles inside each roll. Top with a generous amount of crispy shrimp.

                Garnish and Serve: Sprinkle chopped parsley on top for an added touch, if desired. Serve immediately with extra sauce on the side!

                  Prep Time, Total Time, Servings: 30 minutes | 1 hour | 4 servings