;

menu

Buffalo Shrimp Po’Boy

Print Friendly, PDF & Email
Knock your socks off with this Buffalo Shrimp Po Boy! Plump, crispy pan-fried shrimp piled on top a French-style baguette, topped with a jazzed up Blazin’ remoulade dressing flavored with creamy mayo, Dijon mustard, capers, and garlic to create a delicious po’boy that’ll make you think you’re dining in the French Quarter!

Share your mealtime LVE

Share on facebook
Share on twitter
Share on pinterest
Share on linkedin
Buffalo Shrimp Po’Boy - two six-inch halves in a basket

The Ultimate New Orleans Inspired Sandwich for Shrimp Lovers!

This quick lunch or supper sandwich packs a flavorful punch of Creole-inspired flavor for an easy meal that’s ready to eat in just 20 short minutes.

Buffalo Shrimp Po’Boy social share image

ABOUT THIS RECIPE (per serving)

Nutrition information is calculated using an ingredient database and should be considered an estimate.

Gluten FreeQuick & Easy
Servings:  4
AVG. Maker RATING: 
5 from 1 vote
Add a Comment
Prep Time :15 minutes
Cook Time :5 minutes
Total Time :20 minutes
Course : Dinner, Entrée, Lunch
Cuisine : American, Cajun
Diet : Gluten Free
Calories 592
Fat 32.6
Carbohydrates 43.6
Protein 33.9

If you’re a fan of shrimp and easy, simple meals full of flavor,
these Po’ Boy sandwiches need to be at the top of your menu favorites!

These sandwiches really couldn’t be any easier to make.

Our trick to making this sandwich so simple lies in one of my favorite ingredients from Wildtree, the Blazin’ Buffalo Blend.

You’ll start by making a Louisiana remoulade dressing for the sauce. A descendant of classic French remoulade sauce, Louisiana remoulade gets its jazzed up flavor from the spice added. And to make it super-simple, this version uses Blazin’ Buffalo Blend seasoning to give its zesty cajun flare.

Next, the tender shrimp are prepared simply by adding a couple of tablespoons of cornmeal along with, you guessed it, more of the Blazin’ Buffalo Blend seasoning. This Wildtree blend made with blue cheese powder, sea salt, onion, garlic, cayenne pepper, and a few other herbs and spices is the perfect all-in-one ingredient for making the spicy coating.

Then pan fry the shrimp for 2-3 minutes until crispy before piling them up on a toasted French-style baguette with the remoulade dressing, lettuce, and tomato for this Po’Boy that’s so amazingly delicious!

Catch the G-Free Deliciously Wildtree Wednesday Replay!

Enjoy watching the Wildtree Wednesday video, then click on over to the G-Free Deliciously Wildtree Store to get everything you need for making all eight of the delicious recipes featured in the November Cooking Collection.

What is a Po’Boy Sandwich?

In its simplicity, the deceptively humble sandwich called a Po’boy is filled with roast beef or fried seafood (often crab, shrimp, catfish, or oysters dipped in a batter of cornmeal and seasonings) and served with lettuce, tomatoes, and remoulade sauce on a baguette.
This southern favorite originated in Louisiana in the late 1920s, but it has a pretty unique history for a sandwich with such modest ingredients.

If you’re among my readers who love culinary history as much as I do, I urge you to keep reading because I can’t complete this post without touching on the rich past to do with this sandwich.

But if you’re hungry and can’t wait to sink your teeth into this knock your socks off, cajun-inspired sandwich of shrimpy goodness, just click on the button below to jump to the recipe card to start making and eating this Po’Boy right now!

OooWee! #Dinner doesn’t need to be boring! Make some #NewOrleansFood #ShrimpPoBoy #sandwiches! We’re #CookingWithWildtree to make an #EasyPeasy #LemonSqueezy #GlutenFree #recipe #CookingGfreeDeliciously @GfreeDelicious

A brief history of the Po’Boy

As in many culinary legends, the origins of when it started being called a “Po’Boy” are not too specific because many narratives have attached themselves to the famous sandwich over the years. But the most common consensus to explain the term “Po’Boy” in sandwich history, at least in New Orleans, comes from two brothers and their story.

As the story goes,

In the mid-1910s, two brothers, Bennie and Clovis Martin moved to New Orleans from their home in Raceland, Louisiana, to work as streetcar conductors until they opened Martin Brothers’ Coffee Stand and Restaurant in the French Market in 1922.

The restaurant specialized in French loaf sandwiches with anything you wanted on them. Still, it wasn’t until 1929 when the Amalgamated Association of Street and Electric Railway Employees of America, Division No. 194, went on a four-month-long strike, thereby leaving over a thousand union streetcar workers without a source of income that the sandwich became known as a Po’Boy.

The Transit Strikes...

It was a time of national unrest as transit strikes throughout the nation provoked emotional displays of public support, and the 1929 New Orleans strike ranked among the nation’s most violent strikes.

On July 1, 1929, the streetcar motormen and conductors began their strike after increasingly heated contract negotiations. When the company brought in “Strikebreakers” (career criminals brought in from New York) on July 5 to run the cars, brickbats and jeering crowds of strike supporters stopped them.

More than 10,000 New Orleanians gathered downtown to watch the strike supporters disable and burn the first car operated by the strikebreakers.

Support for the Union Local...

Small and large businesses donated goods and services to the union local. Among those in support were the Martins’. Remember, the brothers had spent years working as streetcar operators and as members of the union’s street railway employees.

Among many letters supporting the strike workers, sent to the striking carmen, Division 194 was the Martins’ letter promising, “Our meal is free to any members of Division 194.” The letter concluded: “We are with you till h-l freezes, and when it does, we will furnish blankets to keep you warm.” Martin Brothers Letter courtesy of Louisiana Research Collection, Tulane University Libraries.

Making Good on Their Promise...

To make good on their promise, the Martins provided sandwiches to the strikers. Stories told recall Bennie Martin telling, “We fed those men free of charge until the strike ended. Whenever we saw one of the striking men coming, one of us would say, ‘Here comes another poor boy.’”

By the start of the Great Depression, the carmen had lost their jobs and the strike.

In the end, the continuing generosity of the Martins and their sandwiches proved to be a wise business decision that earned the Martins fame as well as new customers.

To hear and read more about the Po’Boy and Streetcar Stories, visit neworleanshistorical.org.

Buffalo Shrimp Po’Boy Pinterest image
PIN IT! Click the red icon in the upper left corner of this picture to save it on Pinterest!

Did you enjoy this Buffalo Shrimp Po’Boy sandwich with its Cajun-inspired flavor from the deep South?

Let me know. I would love to hear your thoughts.

XXO

Ad

.
Keto in Five
.

Learn how to adjust the serving size, CLICK HERE

closeup Buffalo Shrimp Po’Boy two 6-inch halves in a basket with lemon

Buffalo Shrimp Po'Boy

Kymberley @GFreeDeliciously
Knock your socks off with this Buffalo Shrimp Po Boy! Plump, crispy pan-fried shrimp piled on top a French-style baguette, topped with a jazzed up Blazin’ remoulade dressing flavored with creamy mayo, Dijon mustard, capers, and garlic to create a delicious po’boy that’ll make you think you’re dining in the French Quarter!
5 from 1 vote
Gluten FreeQuick & Easy
Print Recipe
Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Course Dinner, Entrée, Lunch
Cuisine American, Cajun
Servings 4
Calories 592 kcal

Equipment

  • Nonstick Skillet
  • mixing bowls
  • Cutting Board
  • Utensils (Measuring Cups and Spoons, Knife, Whisk, Tongs)

Ingredients
 
 

For the Sauce

For the Shrimp

Instructions
 

For the Remoulade Sauce

  • Make the sauce by whisking together the mayonnaise, Dijon mustard, 1 tablespoon Blazin’ Buffalo Blend, lemon juice, capers, and garlic in a small bowl, set aside.
    ingredients for the remoulade sauce

For the Fried Shrimp

  • Pat the shrimp dry. Toss with cornmeal and 1 ½ tablespoon Blazin’ Buffalo Blend seasoning.
    adding cornmeal and Blazin' Buffalo Blend to raw shrimp in a bowl
  • Heat oil in a nonstick skillet over medium heat. Arrange shrimp in a single layer and cook for about 2-3 minutes on each side until opaque and no longer pink.
    frying the coated shrimp in grapeseed oil in a skillet on the stovetop

To Assemble the Po’Boy

  • Cut the baguettes (or rolls) in half, open and toast if desired.
    adding a smear of remoulade sauce to the baguettes
  • With the baguette open, add a dollop or two of the remoulade sauce to each side of the bread, spread evenly to cover, then layer with lettuce and tomato before adding the cooked shrimp. Drizzle with additional sauce if desired. Serve and enjoy!
    layering the lettuce, tomato and shrimp onto the baguettes

Nutrition

Calories: 592kcalCarbohydrates: 43.6gProtein: 33.9gFat: 32.6gSaturated Fat: 5.4gPolyunsaturated Fat: 13.3gMonounsaturated Fat: 9.8gTrans Fat: 0.1gCholesterol: 194mgSodium: 1201.4mgPotassium: 362.9mgFiber: 2.6gSugar: 2.6gVitamin A: 57.7IUVitamin C: 3.6mgVitamin D: 0.1µgCalcium: 101.2mgIron: 4.5mg
Keyword 20-Minute Meal, Budget Friendly, From Scratch, Po'Boy, Remoulade Sauce, shrimp, stovetop
Tried this recipe?Rate it! Or leave a comment. We'd love to know your thoughts!

Recipe Card powered by WP Recipe Maker | Nutrition by NutriFox

(Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.)

Copyright © 2017-2020 Kymberley Pekrul | G-Free Deliciously | gfreedeliciously.com | All content, and photographs are copyright protected. The sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please read my Photo Use Policy for detailed guidelines and further clarification.

If you like this recipe, you might also want to try...

Share:

Share on facebook
Facebook
Share on twitter
Twitter
Share on pinterest
Pinterest
Share on linkedin
LinkedIn

SIGN UP TO GET TASTY, TRIED & TESTED GLUTEN-FREE RECIPES
FROM GfreeDeliciously STRAIGHT TO YOUR INBOX!

We promise not to spam you. Unsubscribe at any time.

Ad

.
Dessert in Five
.

Did you fix this recipe? Share your mealtime LVE

If you have given it a try, let us know how you like it!

Leave a comment below, share it, and rate it – it’s super helpful for other readers and us. Just click the blue-green comment bubble on your screen’s bottom-left to jump to the comment area.

And as always, don’t forget to take a picture and tag it #CookingGfreeDeliciously on Instagram. We love seeing what you cook up!

WE WANNA SEE !

Where there's a whisk, there's always a way to enjoy it gluten-free...

Kymberley @gfreedeliciously

Kymberley @gfreedeliciously

Hi, I'm Kymberley, the creator of G-Free Deliciously and the Amazing, Glorious Journey Programs. I pray that my work will inspire you to honor your body through God and Good Food from the inside out, all while enjoying your Amazing, Glorious Journey!

I'd love to hear your thoughts...

0 0 votes
Article Rating
Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments
Take a peek at the behind
G-Free Deliciously

Being creative, cooking, fresh veggies, the violin, decorating for holidays, sewing, hand-quilting, cowgirl boots, country music, fresh herbs in pots, blowing dandelions to the wind, walking barefoot in the grass, hanging out with eclectic interesting people, reading, writing, warm lazy summer days, and yoga!

Gluten, cilantro, mixed vegetables (the frozen kind I grew up with), negativism, rudeness, narcissism, overstaying a welcome,
not helping out, liars, promiscuity, cockiness, know-it-alls, being overly-dramatic, goal-less-ness, poor hygiene, chauvinism, lacking a sense of humor, excessive competitiveness, Laziness, horrifying spellers, people-bashing, criticism and mockery of others and their beliefs, flakiness (because flaky people are really unappealing), more swagger than substance, people who constantly manage others (those folks who think they have all the answers…)

Lambrusco, my iPad, popcorn suppers, dark chocolate, cookbooks, Almond-Rocca, historical romances, sun-bathing, weekend coffee with a good book in bed, PBS cooking shows, romantic comedies, cozy sweaters, fuzzy socks, and fragrant bubble baths with soft music and wine…

Say please and thank you, LAUGH, Pray often, ENCOURAGE others, Be KIND, HONEST, HAPPY, Keep your PROMISES, Be GRATEFUL, Wash your hands, FORGIVE yourself and others, LISTEN, Have FAITH, Be CONFIDENT, Honor your parents, CHERISH your children and grandchildren, TREASURE your family, ABIDE in GOD’s love, Be POLITE, Guard your HEART, SEEK your purpose, FEED your mind, body and soul, Be HOPEFUL, Resist temptation, Lay your burdens down, TRUST your gut, CONNECT with nature, Know that GOD made you perfect just the way you are, SERVE others, LIVE to love, Be COURAGEOUS, Shine bright, OPEN your mind, RESPECT differences, HONOR your inner hunger, SING loud, Be PROUD of who you are, Practice PATIENCE, Never give up, WEATHER the storms of life, Say I love you, LOVE one another

  • I’ve traveled to 32 states in the USA where I’ve enjoyed the food, history, people and the local culture while visiting.
  • Among the states, I’ve lived in are Arizona, California, Michigan, and Wisconsin.
  • My favorite island is Maui.
  • I’ve also been to Canada and Mexico.
  • I rode horses as a kid, and barrel-raced.
  • I broke my neck when I was 18 and went to senior prom in a neck brace.
  • As a little girl, I grew up living next door to my grandma and grandpa on a small lake in rural southern Michigan.
  • The first thing I learned to cook was pancakes.
  • The craziest thing I ever made was mint-flavored green cupcakes when I was 13. My family didn’t like them much…
  •  

Thanks for stopping by

Kymberley @gfreedeliciously

Coach | Cook | Creator | Publisher

I'm so happy you're here,

where my passion is all about cooking healthy, nutritious meals while being gluten-free! Enjoy my easy recipes that focus on using real, whole foods with ingredients you can trust - for gluten-free meals that never, ever compromise on taste, are simple to make, and save you time - even when life gets busy.

FOLLOW US

Signup for EMAIL UPDATES

Get a Free eCookbook – 20 Amazing Salad Recipes.

FEATURED

delicious DISTRACTION

Recent Posts

Follow Me

Video

Now Playing:
#CookingWithWildtree

Be sure to visit Wildtree.com/GfreeDeliciously
for everything you need for cooking this and more from Wildtree!

Visit the Wildtree G-Free Deliciously Store to get everything you need to make these delicious recipes.

Disclaimer: Please note that some of the links on this page are affiliate links and I will earn a commission if you purchase through those links. I use all of the products listed and recommend them because they are companies that I have found helpful and trustworthy. Please let me know if you have any questions!

– ADVERTISEMENT –

Make Food Delicious!

Check out the exciting changes at Wildtree!

✨ New Website ✨ Lower Prices

✨ Fresh New Look !!

– ADVERTISEMENT –

– ADVERTISEMENT –

.

– ADVERTISEMENT –

.
Dessert in Five
.

– ADVERTISEMENT –

.

– ADVERTISEMENT –

.
.

ARCHIVES

– BY MONTH & YEAR –
– CATEGORIES –

Clean Eating
(for real life)

Get the ULTIMATE Guide to
Shopping for CLEAN FOOD & Buying Organic Food in the Market!

On G-Free Deliciously

More to explore...

Decadent Dark Chocolate Avocado Brownies

Oh, so delicious Gluten-Free Decadent Dark Chocolate Avocado Brownies… The better-for-you dark chocolate brownie with super nutritious avocado. A decadent gluten-free brownie that puts all other brownie recipes to shame.

April Collection – Brunch is Always A Good Idea!

The Wildtree April Collection celebrates a season where Brunch is Always A Good Idea! Whether you’re fixing Sunday brunch for your family or creating a smorgasbord buffet for visiting family, friends, and out-of-town guests, this month’s products, recipes, and brunch ideas in the collection makes it easy on you to prepare sweet and savory dishes; that can easily feed a crowd!

Crustless Asparagus, Blue Cheese & Ham Quiche

Beat the Blue Monday meal blues with Crustless Asparagus, Blue Cheese and Ham Quiche for breakfast, brunch, lunch or supper!

Ay! Caramba! Tequila Lime Chicken

Get your rumba on with this Applebee’s inspired Tequila Lime Chicken dish! So good that just thinking about it makes your mouth beg for one delicious bite after another…

0
Would love your thoughts, please comment.x
()
x

BECOME A VIP MEMBER
TO GET YOUR
FREE RECIPE eBOOK

By downloading this eBook you agree to receive occasional emails including recipes and exclusive offers from G-Free Deliciously. You may opt-out at any time. If you would like this eBook without joining our email list, please contact us directly.

NO Need to Look for Your Calculator:

Adjusting the serving size of recipes is easier than you may think.

To change the number of portions that a recipe makes go to the “Servings” quantity in the recipe section below. Hover over the servings amount and a slider box will appear above the amount. Slide the toggle to adjust the desired number of portions you want to make. Please note that when adjusting the serving amount the ingredient measures will change to decimal equivalents. Need help with cooking and recipe conversions? Head over to Good Cooking’s Cooking & Recipe Conversions Guide for their online collection of helpful links!