Is The Shrimp Po 'Boy The Most Underrated Sandwich

This delicious classic Shrimp Po Boy Sandwich Recipe is loaded with zesty golden-brown shrimp on French bread with Cajun Remoulade. You will be blown away by the fantastic flavors of this classic sandwich.

The po'boy sandwich originated in 1929 in the Martin brother's French market restaurant. The term po'boy was used to displace an older name for large sandwiches known as loaf and loaves during the 1929 streetcar strike. It is essentially a long hero-style sandwich loaded up with lettuce, tomato, pickles, protein, and sauce, which is usually mayonnaise.

Traditionally a po' boy can have shrimp, oysters, clams, or roast beef. I prefer the shrimp Po' Boy to all of them because I feel it's the most flavorful. The marinade and batter I used in this recipe can also be applied to oysters or clams.

Ingredients for this recipe:

• 2 pounds peeled and deveined 16/20 or 26/30 shrimp
• 4 tablespoons Cajun seasoning
• 1 cup buttermilk
• 2 tablespoons stound ground or creole mustard
• 2 large eggs
• 1 ½ cups all-purpose flour
• 1 ½ cups cornmeal
• ½ cup softened unsalted butter
• 4 6-8 inch loaves of French bread
• shredded iceberg lettuce
• sliced tomatoes
• sliced dill pickles
• ½ recipe for Cajun remoulade
• hot sauce to taste
• sea salt to taste

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[anitraahrens]

WOW! That's a fantastic recipe for shrimp. Thanx, Chef Billy Parisi.

[petermmikhael]

I've never cooked in my life and you made me do it ... And actually came out ridiculously delicious... I appreciate your time you take to make these videos and awesome job 👍👍👍

[Lavadx]

I made these a few months ago using your recipe Mr. Parisi, and they were absolutely AWESOME. I'm making them again tonight and am so looking forward to tasting the flavors again... Thank you!

[eddiewilson]

Thank you for sharing this video and it looks delicious 😋!

[davidh]

I am more of an oyster po boy person, but we eat a ton of shrimp in this house, and honestly, I'm getting bored with shrimp in garlic and butter. This seems brilliant, from the marinade I could never have imagined, to the breading, ditto, to the toasting of the bread, ditto. Oh, I've been smirking at the shrimp evisceration device for years when a pair of scissors does the same thing. Next trip to the market for the shrimpies. Once again, a great recipe.

[coolerkin]

Do you have a UK link for that peeler & De-vainer

[bobmarino]

I am making this tonight. I made the Gumbo last weel. It maybe had a bit too much broth, but it was awesome!

[GeatsieZapp]

I love food - ALL TYPES AND KINDS - and have been cooking for a long time. Since Covid I have been cooking up a storm. I've recently been making my own Poboys (e.g., shrimp, shrimp and oyster, etc.). I did a little experiment recently and tried several of the seafood places around here for their Poboys. Homemade is simply much, MUCH BETTER. I've tried Chef Isaac Toup's recipe which are pretty DAMN good. Chef Billy Parisi's recipe is my next Poboy recipe - it looks and sounds amazing. I'll give you an update once I have try it! Buon appetito.

[bearpawz_]

YuMMMMmm!!! 🍤🍤🍤🍤🍤 I think I would've tunneled out the bread just a tiny bit to stuff more shrimp in there! that Po Boy looked incredible!! 😋

[donnagreulich]

Great recipe! Can't overestimate how dirty these raw shrimp can be!

[leonardticsay]

Just had one from Fayard’s here in South Mississippi. Delicious AF.

[WeWillServeJehovah]

Thank you for using weight vs volume measurements.

[aaronburrow]

Traditional seafood poboys in New Orleans comes with shredded cabbage not lettuce. No tomato also. Shrimp, cabbage, and pickles.

[danielmargolis]

The smaller the shrimp the more peeling you have to do.

[DarksouIjah]

Ok ok. You convinced me to babe this. Lol

[lonestarr]

_"[...] because next we're going to add in two large eggs. You obviously can't taste it after this stage."_
Me, a European: *visible confusion*

[RobinnDuplantis]

I have lived and worked all my life in no and ate so many robots I cannot go more than 3 days without a poboy

[veethomson]

My Husband takes the mick out of me for this ... (I think Subway makes their sandwiches upside down coz you want the 'fillers' (salad etc) on the bottom and the main event on the top, but because of this, I'd personally put some of the sauce on the bottom as that's what your tongue is getting first so it's a whole bunch of flavour for the first couple chews, then it starts mixing and you get the rest ... call me crazy, I guess ...

[gpellegrino]

It’s properly rated. It’s a shrimp sandwich, let’s not get crazy.

[carolcollins]

Why don’t you credit the person that you copied her recipe?! I’m so sick & tired of people like you that steal recipes & pretend it’s your own.