A Texas-style shrimp po’ boy offers a delicious twist on the classic Louisiana sandwich. This Gulf Coast favorite features crispy fried shrimp nestled in a soft roll, topped with tangy remoulade sauce and fresh vegetables. To make an authentic Texas shrimp po’ boy, coat fresh Gulf shrimp in a seasoned cornmeal batter and fry until golden brown.
The key to a great Texas-style po’ boy lies in using high-quality ingredients and proper frying technique. Fresh shrimp, crisp lettuce, ripe tomatoes, and a zesty homemade remoulade sauce combine to create a harmonious blend of flavors and textures. A French bread roll with a light, airy interior and crisp crust provides the perfect vessel for this seafood sandwich.
Preparing this regional specialty at home allows for customization to suit individual tastes. Some Texans prefer to add sliced pickles or hot sauce for extra kick, while others keep it simple to let the fried shrimp shine. Regardless of personal preferences, a well-made Texas shrimp po’ boy delivers a satisfying meal that captures the essence of Gulf Coast cuisine.
History of the Po’ Boy
The po’ boy sandwich has its roots in New Orleans, Louisiana. Its origins trace back to the late 1920s during a streetcar strike.
Two brothers, Bennie and Clovis Martin, former streetcar operators turned restaurant owners, played a crucial role in its creation. They offered free sandwiches to striking workers, whom they affectionately called “poor boys.”
The name “po’ boy” evolved from this term. The sandwich quickly gained popularity beyond the strike, becoming a staple of New Orleans cuisine.
Originally, po’ boys featured cheaper cuts of roast beef or fried seafood. The classic “dressed” po’ boy includes mayonnaise, lettuce, pickles, and tomatoes on French bread.
Over time, variations emerged across the Gulf Coast region. The Texas-style shrimp po’ boy is one such regional adaptation, incorporating local flavors and ingredients.
Establishments like Parkway Bakery and Tavern, operating since 1911, have played a significant role in popularizing the po’ boy. They added the sandwich to their menu in 1929.
Today, the po’ boy remains an iconic part of New Orleans culture. It’s celebrated in festivals and enjoyed by locals and tourists alike, cementing its place in culinary history.
Essentials of a Texas-Style Shrimp Po’ Boy
A Texas-style shrimp po’ boy combines Gulf Coast flavors with Lone Star State flair. The foundation is a soft, crusty French bread or hoagie roll, sliced lengthwise.
The star of the sandwich is crispy fried shrimp. Gulf shrimp are seasoned with a blend of Cajun spices, then coated in a mixture of flour and cornmeal before frying to golden perfection.
A zesty remoulade sauce is crucial. This creamy condiment typically includes mayonnaise, mustard, horseradish, and Cajun seasonings. It adds tang and spice to complement the shrimp.
Fresh toppings are essential for texture and flavor. Shredded lettuce, sliced tomatoes, and dill pickle chips are standard. Some variations include sliced onions or bell peppers.
The assembly is key: Spread remoulade on both sides of the bread, layer the crispy shrimp, then add the fresh toppings. The result is a satisfying balance of crispy, creamy, and crunchy textures.
Key ingredients for a Texas-style shrimp po’ boy:
- French bread or hoagie roll
- Gulf shrimp
- Cajun seasoning
- Flour and cornmeal coating
- Remoulade sauce
- Lettuce, tomatoes, pickles
Selecting the Perfect Shrimp
The foundation of a great Texas-style shrimp po’ boy starts with selecting high-quality shrimp. Fresh or frozen shrimp can work well, but freshness is key.
Look for firm, translucent shrimp with a mild ocean scent. Avoid any with a strong fishy odor or discoloration, as these are signs of spoilage.
Size matters when it comes to po’ boys. Large shrimp (21-25 per pound) offer a satisfying bite and visual appeal. Ensure the shrimp are uniform in size for even cooking.
Key factors to consider:
- Freshness
- Size (21-25 per pound recommended)
- Uniformity
- Appearance (firm, translucent)
- Aroma (mild ocean scent)
For convenience, peeled and deveined shrimp save prep time. However, some prefer shell-on shrimp for added flavor during cooking.
Gulf shrimp are traditional for Texas-style po’ boys, prized for their sweet flavor. If unavailable, other wild-caught varieties can substitute.
When using frozen shrimp, thaw them gradually in the refrigerator overnight. Avoid rapid thawing under running water, which can affect texture.
Proper selection ensures your shrimp po’ boy starts with the best ingredients, setting the stage for a delicious Texas-style sandwich.
Choosing the Right Bread
The bread is a crucial component of a Texas-style shrimp po’ boy. French bread from New Orleans is considered the gold standard for this sandwich.
New Orleans French bread has a crispy exterior and a chewy interior, providing the perfect texture contrast. Its sturdy crust holds up well to the moist shrimp filling without getting soggy.
If New Orleans French bread is unavailable, other options can work well:
- Baguettes
- Hoagie rolls
- Sub rolls
These alternatives offer a similar texture profile with a crisp crust and soft interior. The key is to choose bread that’s crusty on the outside and light on the inside.
For best results, lightly toast the bread before assembling the sandwich. This enhances the crispiness and helps prevent sogginess from the fillings.
Avoid overly soft breads like white sandwich bread or hamburger buns. These lack the necessary structure to support the hefty shrimp filling and can quickly become mushy.
When selecting bread, aim for a loaf about 10-12 inches long. This size comfortably accommodates a generous portion of shrimp while maintaining the ideal bread-to-filling ratio.
Preparation of the Shrimp
Selecting fresh, high-quality shrimp is crucial for a delicious Texas-style po’ boy. Choose large, deveined shrimp for the best texture and flavor.
Rinse the shrimp under cold water and pat them dry with paper towels. This step ensures proper coating and crispy results when frying.
Season the shrimp with a blend of Cajun spices. A typical mixture includes:
- 1 tbsp paprika
- 1 tsp cayenne pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp dried thyme
Coat the seasoned shrimp in flour. For extra crispiness, dip them in beaten egg before dredging in flour again.
Heat vegetable oil in a large skillet or deep fryer to 360°F (182°C). Fry the shrimp in batches for 2-3 minutes until golden brown and crispy.
Remove the fried shrimp with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. This step helps maintain their crispiness.
Keep the fried shrimp warm in a low-temperature oven while preparing the rest of the po’ boy components. This ensures all elements are ready for assembly at the same time.
Creating the Remoulade Sauce
Remoulade sauce is a key component of a Texas-style shrimp po’ boy. This tangy, creamy condiment enhances the flavors of the fried shrimp and adds a zesty kick to the sandwich.
To make the remoulade sauce, combine the following ingredients in a bowl:
- 1 cup mayonnaise
- 3 tablespoons Creole or spicy brown mustard
- 2 tablespoons ketchup
- 1 tablespoon chopped fresh chives
- 1 tablespoon minced fresh parsley
- 1 teaspoon minced garlic
- 1/2 teaspoon Worcestershire sauce
- 1/8 teaspoon fresh lemon juice
- 1/8 teaspoon ground paprika
- Pinch of cayenne pepper (adjust to taste)
Whisk all ingredients together until well combined. For best results, refrigerate the sauce for at least 30 minutes before use. This allows the flavors to meld together.
The remoulade sauce can be prepared in advance and stored in an airtight container in the refrigerator for up to 3 days. This makes it convenient for busy cooks who want to prepare components of their po’ boy ahead of time.
When assembling the shrimp po’ boy, spread a generous layer of remoulade sauce on both sides of the bread. This ensures that every bite is packed with flavor.
Assembling the Po’ Boy
Start with a fresh, soft hoagie roll or baguette. Slice it lengthwise, leaving one side connected to create a hinge.
Spread a generous layer of remoulade sauce on both sides of the bread. This tangy, spicy condiment is crucial for authentic flavor.
Layer shredded lettuce on the bottom half of the roll. Add sliced tomatoes and pickles for crunch and acidity.
Place the crispy fried shrimp on top of the vegetables. Arrange them in a single layer for even distribution.
Drizzle additional remoulade sauce over the shrimp if desired. Close the sandwich carefully, pressing gently to ensure all ingredients stay in place.
For optimal texture, serve the po’ boy immediately. The contrast between the crispy shrimp and soft bread is key to the Texas-style experience.
Optional garnishes include hot sauce, lemon wedges, or extra pickles on the side. These allow diners to customize their po’ boy to taste.
Serving Suggestions
A Texas-style shrimp po’ boy is best enjoyed fresh and warm. Serve the sandwich immediately after assembly to maintain the crispiness of the fried shrimp.
Accompany the po’ boy with classic Southern sides. French fries or sweet potato fries make excellent pairings. Coleslaw or potato salad can add a cool, creamy contrast to the sandwich.
For a lighter option, serve with a crisp green salad or sliced tomatoes. Pickles or pickled vegetables also complement the flavors well.
Consider offering additional condiments on the side. Hot sauce, extra remoulade, or lemon wedges allow diners to customize their sandwich.
Enhance the meal with a cold beverage. Iced tea, lemonade, or a cold beer are popular choices that suit the Southern theme.
For a casual gathering, present the po’ boys on a platter with sides in separate bowls. This allows guests to build their own plates.
A slice of lemon pie or a scoop of vanilla ice cream can round out the meal as a refreshing dessert option.