How I Make Shrimp Po’boy

After making and posting two sub sandwiches in my blog, namely Meatball Sub Sandwich and Choripan, I’m sure we are now familiar what submarine is. Americans sometimes call it as hoagie sandwich. But the people of Louisiana has their own term to call their traditional sandwich.

Po’boys can be made and enjoyed at home, can be bought pre-packaged in convenience stores and in deli counters or can be ordered at most neighborhood restaurants. It consists of meat, which is usually roast beef or fried seafood. The region is known to have the freshest fish and shellfish so Shrimp Po’boy is very popular.

When I watched Hudson’s Seafood House’s Shrimp Po’boy in the “Savannah” episode of Netflix’s “Fresh, Fried and Crispy”, I immediately felt the need to recreate the sandwich.

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• 1 tsp paprika
• 1 tsp cajun seasoning
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp mustard
• 1 tsp hot sauce
• 1 egg 
• flour
• mayonnaise 
• cajun dressing
• tomato
• lettuce
• oil

2. Peel and debone shrimps.

3. In a bowl, mix cajun seasoning, paprika, onion powder, garlic powder, mustard, hot sauce and eggs.

4. In another bowl, mix flour and cajun powder.

5. Dip shrimp into the wet mixture.

6. Then, coat shrimp into the dry mixture.

7. Deep-fry.

8. Slice tomatoes and lettuce.

9. Toast the bread and slice in half. I’m sorry. I cut the baguette too short.

10. Spread some mayonnaise and cajun dressing.

11. Arrange tomatoes, lettuce and crispy shrimp in the bread.

12. Your Shrimp Po’boy is now done and ready to be served.