Shrimp Po Boy
This Louisiana staple varies depending on the place, but typically, a classic poboy includes toasted French bread stuffed with some type of fried meat, mostly seafood, I prefer shrimp, softshell crab, or catfish. The sandwich is “dressed” with tomatoes, romaine lettuce, pickles, mayonnaise and if desired a generous spread of hot sauce for a Creole “kick.”
I use airfryer shrimp in this recipe, but again you can use any type of fried seafood.
Ingredients
Creole Mayonnaise
1/2 cup mayonnaise
1 1/2 teaspoons Creole mustard
1 teaspoon Creole seasoning
1 pinch dried thyme
1 dash black pepper, coarsely ground
1/2 teaspoon lemon juice
Shrimp
1 lb shrimp
2 teaspoons olive oil
½ teaspoon garlic powder
¼ teaspoon paprika
½ teaspoon Creole seasoning
½ teaspoon salt
¼ teaspoon black pepper
Sandwich
Two 10-inch po'boy rolls or French hero rolls, halved lengthwise and toasted.
1 beefsteak tomato, thinly sliced
1 cup shredded romaine lettuce
2 dill pickles thinly sliced
Preparation
Mix Creole mayonnaise Ingredients in a small mixing bowl and set aside.
Clean the shrimp by removing shells and veins. Run under tap water, then pat dry with paper towel.
Mix oil with seasoning in a small bowl.
Brush shrimp with seasoning mixture on both sides.
Arrange shrimp in air fryer basket or rack, in a single layer.
Cook at 400 degrees F for 8 minutes (no need to turn them).
Spread a generious amount of the mayonnaise mixture on both halves of the rolls.
Top the bottom halves with shredded lettuce, sliched tomatoes, and pickles, divide the fried shrimp and place on top. Affix the top halves, then slice in half and serve.
Keyword: Sandwich
