The po boy is Louisiana's emblematic sandwich created in 1929 during the streetcar strike, when restaurants fed the poor boys back to work. Fried shrimp is a very popular coastal variant in New Orleans. Its crispy French bread and generous batter define the bayou tradition.
international
Prawn Po Boy
Louisiana style fried shrimp po boy with baguette and spicy mayonnaise.
- USA
- MAIN COURSES
- High protein
- medium
25 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 510 kcal
- Protein 32 g
- Fiber 3 g
- Carbohydrates 54 g
- Fat 20 g
- Sodium 860 mg
Story behind the dish
Preparation
Shrimp po boy is a preparation from the United States with medium difficulty. Reserve about 40 minutes in total (25 for mise en place and preparation, 15 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 500 g of large peeled prawns.
- Have ready: 4 crusty baguettes.
- Have ready: 200 g of flour.
- Have ready: 1 egg.
- Have ready: 200 g breadcrumbs.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Season shrimp with salt
Season shrimp with salt, pepper and Cajun paprika; refrigerate 15 minutes. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
-
Coat in flour
Coat in flour, egg and breadcrumbs, pressing to adhere well.
-
Fry in oil at 175 C until golden brown for 2-3 minutes; drain on paper
Fry in oil at 175 C until golden brown for 2-3 minutes; drain on paper. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
-
Open baguettes
Open baguettes, spread spicy mayonnaise and place lettuce and tomato.
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Arrange hot prawns generously inside the bread
Arrange hot prawns generously inside the bread.
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Serve with lemon and remoulade sauce to taste.
Serve with lemon and remoulade sauce to taste.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with seasonal white fish instead of the main fish.
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