Fried Shrimp-and-Okra Po’Boys

Name: Fried Shrimp-and-Okra Po’Boys
Total time: 45 min
Yield: Serves 4
Ingredients: 1/2 cup mayonnaise (such as Duke’s); 2 tablespoons chopped fresh chives; 2 tablespoons Creole mustard; 2 teaspoons fresh lemon juice; 2 teaspoons chopped drained capers; 1 teaspoon Worcestershire sauce; 8 ounces small fresh okra pods, trimmed; 1 cup whole buttermilk; 1 1/2 cups fine yellow cornmeal; 2 teaspoons Creole seasoning (such as Tony Chachere’s); Canola oil; 3/4 pound large raw shrimp, peeled and deveined (about 20 shrimp); 2 (12-inch) po’boy rolls or French bread rolls, split, toasted, and cut in half crosswise; 8 (1/8-inch-thick) tomato slices (from 1 medium tomato); 2 cups thinly sliced iceberg lettuce (from 1 head)

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.

By Ann Taylor Pittman

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Fried Shrimp-and-Okra Po’Boys

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Fried Shrimp-and-Okra Po’Boys

Gallery

Recipe Summary

Ingredients

Directions