This award-winning recipe from Executive Chef Brian Katz was named the “Best Shrimp Po'Boy” during the 2010 Po-Boy Festival. You can try it at Ralph Brennan’s Red Fish Grill in New Orleans or make it at home for a taste of the South. — Yasmin Fahr
At Café Adelaide and the Swizzle Stick Bar, Chef Chris Lusk stuffs a French baguette with a roast chicken thigh confit, tomatoes, and pickles to create his interpretation of this classic Louisiana-style sub sandwich.
Funny thing about New Orleans' famed barbecue shrimp — it doesn't fit any definition of barbecue. There's no smoke, no open flame, and no tangy red sauce. Nope, barbecue shrimp is a dish that is usually sautéed or baked in butter and served with French bread for sopping. Here's my take — first I render lardons of bacon to use the fat with butter to add a smokiness to the sauté. Next I'm using that same loaf of French bread to turn it into another New Orleans standard — a po'boy. But I'm not done turning a Big Easy vittle on its head. To top my sandwich I took the old Cajun braised vegetable side dish Maque Choux and turned it into a relish. Finally, a garnish of bacon bits adds crunch and still more smoky goodness.
Click here to see Mardi Gras: The Feast Before the Fast.
Add one or two slices of tomato to each Pretzel Crisp. Top with a dollop of remoulade. Place a shrimp on top, another small dollop of remoulade and garnish with chopped chives.
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New Orleans turns out one of the world's most exuberant sandwiches and calls it a poor boy: always joking down there, always delicious. An arm's length of crusty French bread piled high with Cajun-battered fried shrimp, lettuce, mayo, and salty pickles can, however, add up to your day's worth of calories and fat, along with today's and tomorrow's salt.
See More: Super Sandwiches
Delightfully crunchy and deliciously messy, this lighter po'boy delivers classic satisfaction. Food is sacred in New Orleans, but this is not heresy; it's a loving, lighter homage. We'll show you how we did it.
• 1,796 calories per sandwich
• 64 grams total fat
• 4,705 milligrams sodium
• 400 calories per sandwich
• 10.4 grams total fat
• 736 milligrams sodium
See how we did it!
Crusty, well-toasted bread; crispy pan-seared shrimp; and crunchy slaw make this sandwich worth every bite.
3 tablespoons canola mayonnaise
1 tablespoon minced shallots
1 teaspoon fresh lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
1/2 teaspoon prepared horseradish
1/4 teaspoon hot pepper sauce (such as Tabasco)
1/4 teaspoon grated lemon rind
1 garlic clove, minced
2 1/2 cups packaged cabbage-and-carrot coleslaw
1 tablespoon cornstarch
1/2 teaspoon grated lemon rind
1/4 teaspoon kosher salt
1/4 teaspoon ground red pepper
1 large egg white
1 pound medium shrimp, peeled and deveined
4 (2 1/2-ounce) pieces French bread baguette, split and toasted
3 tablespoons stone-ground cornmeal
1/4 teaspoon freshly ground black pepper
2 teaspoons extra-virgin olive oil
8 (1/4-inch-thick) slices tomato
Recreate this New Orleans classic with Atlanta's Empire State South's recipe. Paired with spicy remoulade and jalapenos, this fried shrimp and French bread sandwich is both filling and flavorful.
Click here to see 24 Southern Dishes That You Need to Know How to Make
Mayonnaise may be the condiment of choice for many people in New Orleans when it comes to their favorite sandwich, the po'boy, but I like to dress things up a little bit with a homemade remoulade, which packs some heat thanks to a good amount of hot sauce.
Freshly shucked oysters are best of course (use whatever is most local to your area to maximize freshness), but you can also purchase pre-shucked oysters in the seafood section of the grocery store if you don't want to go to the trouble of shucking your own oysters.
See all oyster recipes.
Click here to see How to Make the Ultimate Po'Boy.