We combined two of Louisiana’s favorite ingredients—shrimp and okra—into one incredible po’boy sandwich. Recipe developer Ann Taylor-Pittman came up with a genius way to make fried okra perfect for a po’boy sandwich. She smashes and flattens the okra pods with a meat mallet or rolling pin, which creates more surface area for breading and makes them more tender and easier to fit into a roll, once they’ve been fried. You’ll love the crunchy fried shrimp and okra as much as the tangy sauce, which is made with a few simple pantry ingredients like Creole mustard and Worcestershire sauce.
Antonis Achilleos; Prop Styling: Kay E. Clarke; Food Styling: Emily Nabors Hall
Fried Shrimp-and-Okra Po’Boys
Servings Per Recipe:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.