Cajun Shrimp Po’ Boy is a traditional sandwich originating from Louisiana in the United States. It typically consists of crispy fried shrimp seasoned with Cajun spices, served on a French bread roll with lettuce, tomato, and a creamy sauce such as mayonnaise or remoulade.
Nutritionally, the Cajun Shrimp Po’ Boy sandwich can vary depending on the ingredients and preparation method used. Shrimp is a good source of protein, low in fat, and high in several important vitamins and minerals, including selenium, zinc, and vitamin B12. However, the sandwich can be high in calories, sodium, and fat due to the bread, sauce, and fried shrimp.
The origins of the Po’ Boy sandwich can be traced back to the late 1800s in Louisiana, where it was originally served to strike streetcar workers as a way to support their cause. Today, it has become a popular dish throughout the Southern United States and beyond.
To make a Cajun Shrimp Po’ Boy sandwich at home, one can prepare the shrimp by seasoning them with a blend of Cajun spices such as paprika, garlic powder, and cayenne pepper before frying them until crispy. The French bread roll can be lightly toasted and filled with lettuce, tomato, and a creamy sauce, such as a homemade remoulade sauce.
Overall, while the Cajun Shrimp Po’ Boy sandwich can be a delicious and satisfying meal, it should be consumed in moderation as part of a balanced diet.
In years past, shrimp was a really inexpensive ingredient in Louisiana, and so became traditional in the legendary ‘poor boy’ sandwiches. Much more of a treat today, these crisp and spicy fried prawns make for a pretty luxurious snack.
For the Cajun seasoning, place all the ingredients in a large bowl and mix together thoroughly. In a separate bowl, stir together the mayonnaise, parsley and gherkins. Stir through 2 teaspoons of Cajun seasoning, or to taste, and set aside. Stir the flour through the remaining Cajun seasoning.
In another bowl, beat together the egg and milk. Line up the prawns, the flour/spice mix, egg and milk mix, and a large clean plate on the worktop. Take a prawn and dip it into the flour to coat all over, then dip into the egg and milk, then back into the flour for a second coating, before setting aside on the plate. Repeat until all the prawns have a double coating of spicy flour.
Heat the oil in a deep fat fryer to 180°C/350°F and fry the prawns in batches for about 3 minutes until golden and crisp. Drain briefly on kitchen paper. To serve, slice the baguettes through, but leave top and bottom hinged together. If you like you can warm them briefly in a hot oven. Spread a little mayonnaise dressing inside each piece of bread and add some lettuce and tomato slices. Top with the crisp prawns and a further dollop of dressing and tuck in while hot.
