Wednesday, July 25, 2012

Shrimp Po' Boys

You know what happens when you watch Diners, Drive-Ins and Dives late at night? You start to crave some random meal. At least that is what happened to me after watching some episode where they were making mouth watering Shrimp Po' Boys. My first thought is, OMG! I have to make Shrimp Po' boys NOW. I don't care if it is 12:00 in the morning. For me the key to a good Shrimp Po' Boy is having fresh shrimp (I try to only purchase shrimp when it is in season. Why yes, I am a food snob). You also have to have amazing fresh, soft bread and top it off with some homegrown tomatoes. Cajun tarter sauce is also a requirement in my book. 

Shrimp Po' Boys:

1 small container Buttermilk
1 Tablespoon Tabasco  
1 pound fresh Gulf shrimp, peeled and deveined
1 cup yellow cornmeal
1 cup flour
Cajun seasonings
1/4 cup canola oil for frying
french bread
iceberg lettuce, shredded
tomatoes, sliced
Cajun tarter sauce


Peel and devein shrimp. In a large bowl, combine buttermilk and Tabasco. Add in shrimp. Place in fridge for 2 hours. 
Place a large frying skillet on medium high heat on the stove. Add in Canola oil. Combine cornmeal and flour.  Dredge shrimp and add them to the skillet. Cook about 4 to 5 minutes on each side or until they are golden brown. If all the shrimp do not fit into your skillet, then fry in batches. 

After the shrimp have finished cooking, remove them from the skillet and place them on a plate lined with a paper towel. Dust them with Cajun seasonings. 

Cajun Tater Sauce:

1 1/2 cup mayonnaise
2 Tablespoons Wickles or pickle relish
1 Tablespoon grainy mustard
1 tablespoon green onion
1 teaspoon lemon juice
salt and pepper 

Place all ingredients into a bowl and mix well.

To prepare the Shrimp Po' boys, cut the french bread into 4 pieces. Spread Cajun tarter sauce onto bread, add shredded lettuce, shrimp and tomatoes.



  1. You are killing me! I totally want this right now. Must find me some shrimp!

    1. Ha! I felt the same way when I made it. This was the first time I soaked my shrimp in buttermilk. I like a cornmeal crust. Just gives it some extra flavor. Hope you find some shrimp:)

  2. I've definitely had some weird cravings from watching D, D, + D - there's some good-lookin' stuff on there. Looks like you got a great batter on the shrimp - nicely done!

    1. Thank you Amy! Yes, I learned not to watch DD&D when I'm hungry;) Thanks for stopping by.

  3. These look me a good po boy! Midnight, middle of the afternoon...anytime is the right time for one!

  4. Yes I will take one -oh make that 2 please. Looks super delish. Hope all is well with you Steph. K

    1. Thank you. My hubby ate 2 po' boys. They were tasty. I think I'm ready to make some more;) Hope you guys are doing well.

  5. Great looking Po'boy and i love your Cajun tarte sauce!

    1. Thank you Jessica. They were pretty easy to make after you prep the shrimp. I appreciate the comment, especially since I'm always drooling over the fabulous food pics on your blog.

  6. ONe of my favorite things to eat! Thanks!!!
    Jane (artfully graced)

  7. Yum yum yum. And, really, doesn't all food taste better at midnight?

  8. OMG! You've done it to ME, like Diners... did it to YOU! I HAVE to have a shrimp poboy for dinner. (I've got some Leidenheimer bread in the freezer for just such an occasion!) Where'a a shrimp truck around here, darnit?!

    1. Oh Maggie, now you know how I feel when I look at your blog;) I think I'm ready to make some more po boys. Thanks for dropping by.

  9. Whenever I go to a restaurant that boasts seafood, I always pick po'boys. The hot fried shrimp with the cool lettuce and mayo really is a wonderful sandwich combination. Yours looks wonderful!