Disfrute de los sabores de Nueva Orleans con un clásico Po' Boy, un abundante sándwich que combina mariscos fritos crujientes o carne asada tierna con el toque fresco de lechuga, tomates y pepinillos, todo ello rociado con una sabrosa salsa remoulade. Servido en una baguette francesa suave y esponjosa, este sándwich es una deliciosa combinación de texturas y sabores, que ofrece un toque de comodidad sureña en cada bocado. ¡Perfecto para un almuerzo o una cena relajados!
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Category
Lunch
Servings
4
Prep time
30 minutes
Cook time
8 minutes
Enjoy the flavours of New Orleans with a classic Po' Boy, a hearty sandwich that combines crispy fried seafood or tender roast beef with the fresh crunch of lettuce, tomatoes, and pickles, all drizzled with a zesty mayo sauce. Served on a soft, fluffy French baguette, this sandwich is a delicious blend of textures and tastes, offering a bite of Southern comfort in every mouthful. Perfect for a laid-back lunch or dinner.
Ingredients
- 2 long French baguettes
- 1kg (2.2 lbs) raw shrimp (or prawns), peeled and deveined
- 200ml (about 7 fl oz) milk
- 400g (14 oz) fine polenta
- 3 tbsp Old Bay seasoning
- 1 tbsp salt, plus extra for seasoning
- oil for frying (peanut oil recommended)
- 1/2 head iceberg lettuce, finely sliced
- 3 tomatoes, finely sliced
- 200g (7 oz) sliced dill pickles
- 6 tbsp mayonnaise
Directions
Start by preparing the shrimp. Place them in a bowl with the milk. In a separate tray, combine the polenta, Old Bay seasoning, and 1 tablespoon of salt, mixing well. Remove the shrimp from the milk, allowing the excess to drip off, then coat them thoroughly in the seasoned polenta mixture.
- Heat the frying oil to 180°C (356°F) in a deep fryer or a large, deep skillet. Fry the shrimp in small batches for 3-4 minutes, until they are golden brown and cooked through. Carefully remove the shrimp from the oil and transfer them to a wire rack over a tray to drain. Sprinkle a little extra salt over the hot shrimp.
- To assemble the sandwiches, slice each baguette open and spread mayonnaise on both sides. Layer on the iceberg lettuce, tomato slices, dill pickles, and top with the fried shrimp.
- Carefully close the sandwich, pressing lightly to compact the fillings without squishing them too much.
