Shrimp Po Boy Sandwich with Sauce
Whether you make this as an easy, quick dinner during a busy week or for watching your favorite team play football, you’re going to love it!
Shrimp Po Boy Sandwich with Sauce
The Po’Boy Sandwich originated in Louisiana. The sandwich was created by two brothers, Benny and Clovis Martin, in 1929 for farmers, dock workers and other “poor boys” that came to their restaurant near the French Market.
Just like any sandwich, the meat of a Po’Boy can vary from roast beef to chicken ,sausage or seafood. It can be either hot or cold and served ( depending on which one you get) smothered in gravy or served with a sauce on the side. I chose to make our Po Boys with shrimp but you can also use crawfish, oysters, crab or a combination of the latter.
This Louisiana favorite is so easy to make and downright delicious you’ll be making it often right there in your own kitchen. For an easy dinner serve with a side of store bought coleslaw, macaroni salad or potato salad.
Make it for game day, fry the shrimp up, lay out the fixins for the sandwich on a table along with chips for an awesome “make your own sandwich” football feast. Shrimp Po Boy Sandwich with Sauce… a taste of Louisiana at home, Enjoy!
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Shrimp Po Boy Sandwich with Sauce
Ingredients
- Four - 6 inch long baguettes slit, with the soft center taken out leaving a 1/2 inch shell
- 2 Tablespoons butter, softened
- 1 1/4 pounds large raw shrimp, shelled and tails removed
- oil for frying
Breading Ingredients:
- 1/2 cup milk
- 1 egg,slightly beaten
- 3/4 cup bread crumbs
- 1/2 Teaspoon salt
- 1/4 Teaspoon ground pepper
- 1/4 Teaspoon cayenne pepper
- 1/3 cup flour
Sauce Ingredients:
- 2/3 cup mayonaise
- 2 1/2 Tablespoons Dijon mustard
- 1/4 Teaspoon Tabasco Sauce or to your taste
Instructions
- Preheat oven or toaster oven to 350 degrees. Place the 4 baguettes on a baking sheet cut side up. Brush with butter and set aside.Combine the milk and egg in a medium bowl, whisk to combine. Place the bread crumbs, salt, pepper and cayenne pepper in another bowl, stir with a fork to incorporate well.. Place the flour in a separate bowl. Dip the shrimp into the flour first, then into the egg mixture and finally into the bread crumb mixture.Heat about three inches of oil in a fry pan until it reaches 360 degrees. Put about 1/2 the shrimp into the oil, fry , turning as necessary until golden brown on the outside and done in the middle, about 3 minutes. Drain on paper towels. Repeat with the second half of shrimp. Bake the baguettes at 350 degrees in either an oven or toaster oven until crisp . Spread the sauce on both sides of the baguette, place the lettuce , tomato and shrimp on the sandwich and serve.
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