Not only do I love to cook but I love food history. Learning about a food’s origin transports you to that time and place, making your meal that much more special.
Shrimp Po Boys, a Southern favorite, originated in Louisiana in the late 1920s. Workers who were on strike against a streetcar company and they were given free fried shrimp sandwiches by a local restaurant. The restaurant employees nicknamed the strikers “poor boys” and so the name “Po Boy” caught on.
Shrimp Po Boy
- Vegetable Oil for frying
- 1.5 cups all purpose flour
- 1 cup yellow cornmeal
- 1 tsp seafood seasoning, such as Old Bay
- Kosher salt and freshly ground pepper
- 1 cup buttermilk
- 3 tsp Sriracha
- 2 eggs
- 2 lbs medium shrimp, peeled, deveined
- 8-10 soft Hoagie Rolls, brushed with butter and slightly toasted in the oven
- Optional toppings: Mayo, hot sauce, tomato, lettuce, and/or red onion slices
- Fill a Dutch oven halfway with oil and heat to 375 degrees F.
- Whisk the flour, cornmeal, seafood seasoning and sprinkle with salt and pepper in a small bowl and set aside. In another small bowl, whisk the buttermilk, Sriracha and egg and set aside.
- Place the shrimp into the buttermilk mixture, let the excess drip off, then dredge in the flour mixture and shake off any excess. Place the shrimp onto a wire-racked baking sheet. Repeat until all shrimp are breaded.
- Fry the shrimp in batches, not overcrowding the oil, until golden brown and cooked through, 2 to 4 minutes. Place the shrimp onto a paper-towel-lined-plate. Repeat until all the shrimp are fried. Sprinkle with salt and pepper.
- Top toasted, buttered rolls with desired toppings and place shrimp on top.