New Orleans Shrimp Poboy 

What can I say other than – DAMN THATS GOOD! 

This sandwich is one of those things that takes me right back to childhood.  Have you ever eaten something that makes all your childhood memories come flooding back in?  This is “that meal” for me.   I remember ordering them from a neighborhood sandwich shop when I was a child. I remember getting one from a separate sandwich shop near my families fishing camp. I can remember mom making them out of leftover bait after a fishing trip.  I remember catching shrimp with my dad.  With each bite of this sandwich a different memory comes flooding back.  I even remember the first time I had one after I got out of the hospital, post injury.  

For that reason, this sandwich is easily my absolute favorite food.  I find myself fortunate to live 1200 miles from New Orleans and still able to get food New Orleans Gulf Shrimp, good produce and I miraculously was able to figure out an ample substitute for the famous poboy French bread.  The shrimp and the French bread are the two most important pieces to making a poboy.  Anything else would be just a shrimp sandwich.  Good for sure, but not quite the same. 

So what we do to make the shrimp? 

We make the shrimp the same way we make New Orleans fried shrimp, as shown in a previous post.  

Make a mixture of 50/50 yellow mustard and hot sauce and soaked the shrimp in that mixture for roughly 20-30 minutes.  

Add in a scrambled egg and then batter them with your favorite fish fry.  I use Louisiana fish fry, instead of making my own. For the cost of 1 whole dollar I can’t justify making my own. 

For the bread I get sams club French bread and bake it at 350 for 15-20 minutes.  It comes out perfectly crispy on the outside and soft on the inside. 

For the dressings I use iceberg lettuce, tomato (creoles when available), pickles, onion and mustard. But by all means dress it as you like. Most people just use Mayo and crystal hot sauce. 

Fry the shrimp for 2 minutes, just long enough to get the batter crispy.  You don’t want to fry the shrimp for long, otherwise you get a chewy tire. 

Try this and let me know what you think!