Shrimp Po-Boys

Shrimp Po-Boys (whole)

We have been eating quite a bit of shrimp and fish lately. Still trying to stick to the mostly vegetarian diet while still eating fish and seafood, and dairy. I noticed today our milk consumption is slowly dropping as I am sure our cheese consumption will slowly start to go down to as we slowly continue to change our eating habits. I don’t claim what we eat is at all healthy but I feel we are making more conscious choices about what we are eating.

The kids are picking more fruits and vegetables for snacks. I keep a giant bowl of fresh fruit on the kitchen counter and every time they walk by it if they take a piece of fruit I am fine with that right now. I also try to keep baby carrots, those little tiny peppers and celery on hand for them to grab too. I figure is I keep the sweets out of the house they cannot eat them unless we make a special trip to a restaurant or store and then they stay what they should be, “special treats.”

Shrimp Po-Boys (open face)

I was reading then the history of Po-Boys the other night. Because my son loves knowing about the food he eats I tend to do quite a bit of research. I knew that Po-Boys were from New Orleans but I didn’t know that the sandwich grew from a 1929 strike against the transit system. I love the story that said a great number of the public joined in support of the Union and many business donated goods to the strikers. The Martin Brothers Coffee Stand and Restaurant offered free sandwiches to those on strike. There was an article in the newspaper telling of their generosity “making sandwiches for the poor boys on strike.” When they went to get a sandwich they would say, “Give me a sandwich. I am a poor boy on strike.” So, they and the special bread the sandwiches are served on became shortened to Po-Boys throughout the area.

Shrimp Po-Boys


This was far from a healthy meal, but boy was it good. The shrimp was delicious. My son wanted even more flavor with his so he added a drizzle of hot sauce over his sandwich. Make your own tartar sauce if you have time as that will add even more flavor to the sandwiches than the pre made tartar sauce will.


  • 1 pound of shrimp, if frozen thawed and dried
  • 1 cup flour
  • 1 cup cornmeal
  • 1/2 cup half-and-half
  • 3 heaping teaspoons Morton Nature’s Seasoning
  • French baguette, cut into 1/4s
  • tomato, lettuce (or spinach), red onion, tartar sauce or mayonnaise for toppings
  • oil for frying shrimp


  1. Stir flour, cornmeal and Nature’s seasoning together in a large bowl until well combined.
  2. Pour half and half over shrimp in a second bowl and toss until the shrimp are all coated in milk.
  3. Heat oil.
  4. Once oil is hot, take a handful of shrimp and gently shake off the excess milk. Place them in the cornmeal mix and toss to coat. Remove shrimp carefully and place in hot oil. Be careful as oil may splash.
  5. Let shrimp cook 1-2 minutes per side until gold brown. Be careful not to over cook or the shrimp will become chewy.
  6. Remove shrimp from oil with a slotted spoon and place them on a paper towel covered plate to drain any excess oil. Cook shrimp in small batches using steps 4 and 5.
  7. Place shrimp on baguette with your choice of toppings and serve warm. We toasted the rolls to add a bit more crunch to our sandwiches.



5 Comments Add yours

  1. Wow you always make things look so yummy and I can’t resist!! yumm

    Liked by 1 person

    1. koolaidmoms says:

      This was a good meal. Takes a bit more time frying the shrimp but really wasn’t difficult other than than.

      Liked by 1 person

      1. Looks so wonderful! My son loves shrimp so this would be something he would totally adore!!!


  2. The Reading Cottage: The Platform For Books, Feature Articles, Book Reviews, Interview, Culture, Lifestyle , Entertainment says:

    Thanks for sharing the details of cooking these delicious meals.


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