Last updated on October 18th, 2023 at 05:13 am
Delicious and distinctive, the Argentinian Red Shrimp Po’boy sandwich has been rising in popularity in recent years. Combining the classic American po’boy sandwich with the succulent and sweet flavor of Argentinian red shrimp, this sandwich is a fusion of classic American and Argentinian flavors.
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The po’boy sandwich originated in the 1920s in New Orleans as a low-cost, high-calorie option for working people. The sandwich quickly gained popularity across the country and is now considered a staple of Louisiana cooking.
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The star of this sandwich is Argentinian red shrimp, a popular seafood item harvested from the waters near Argentina. Its mild sweetness and subtlety make it an ideal filling for a po’boy.
Argentinian red shrimp, lettuce, tomato, and tangy remoulade sauce are all stuffed into a crusty French roll and served as a sandwich. The sandwich gets a tasty kick from the remoulade sauce, which is made by combining mayonnaise, mustard, and spices.
Whether for lunch or dinner, you can get your hands on an Argentinian Red Shrimp Po’boy sandwich with a side of fries or potato salad. It has quickly become a customer favorite and can be found on the menus of many eateries that specialize in seafood.
The Argentinian Red Shrimp Po’boy sandwich is a one-of-a-kind and delectable mashup of American and Argentinian flavors. Anyone with a passion for seafood and an appetite for adventure should give this dish a shot.
3 Reasons People Love the Argentinian Red Shrimp Po’boy Sandwich Recipe
Unique Flavor: The distinctive and delicious flavor of Argentinian red shrimp is a big part of why this sandwich is so popular. Each bite is an explosion of flavor thanks to the succulent and sweet shrimp and the tangy remoulade sauce and other ingredients.
Fusion of Cultures: Perfectly combining the best of two worlds, this sandwich marries the traditional American po’boy with the exotic flavor of Argentinian red shrimp. The dish’s originality and wide appeal come from its mashup of cultural ingredients.
Versatile: An adaptable dish, the Argentinian Red Shrimp Po’boy sandwich can be altered to suit individual preferences. It’s a versatile main dish that goes well with fries, potato salad, or coleslaw, among other accompaniments.
How To Make Our Argentinian Red Shrimp Po’boy Sandwich Recipe
Ingredients (Serves 8):
For the Shrimp:
2 pounds Argentinian red shrimp, peeled and deveined
2 cups all-purpose flour
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon onion powder
1 teaspoon cayenne pepper
Salt and pepper, to taste
3 eggs, beaten
Vegetable oil, for frying
8 French rolls
Remoulade sauce (recipe below)
For the Remoulade Sauce:
1 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon hot sauce
1 tablespoon Worcestershire sauce
1 tablespoon capers, drained and chopped
2 cloves garlic, minced
2 green onions, chopped
Salt and pepper, to taste
1. In a bowl, mix together flour, garlic powder, paprika, onion powder, cayenne pepper, salt, and pepper.
2. In another bowl, beat the eggs.
3. Heat the vegetable oil in a large skillet over medium-high heat.
4. Dip the shrimp in the beaten eggs, then coat in the flour mixture.
5. Fry the shrimp in the hot oil until golden brown and cooked through, about 2-3 minutes per side.
6. Remove the shrimp from the skillet and place on a paper towel-lined plate to drain excess oil.
7. To assemble the sandwiches, slice the French rolls in half and spread remoulade sauce on both sides.
8. Add lettuce, sliced tomato, pickles, and the fried shrimp to each sandwich.
9. Serve immediately.
Nutritional Values for One Serving of Argentinian Red Shrimp Po’boy Sandwich:
Saturated Fat: 4g
Prep time: 20-30 minutes
Cooking time: 10-15 minutes
List of Pots, Pans and Cooking Equipment:
Large skillet or deep fryer for frying the shrimp
Mixing bowls for flour mixture and eggs
Whisk or fork for beating the eggs
Measuring cups and spoons
Tongs for frying the shrimp
Knife for slicing rolls and vegetables
Cutting board for vegetables
Best way to Store Leftovers of Argentinian Red Shrimp Po’boy Sandwich:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the shrimp in a preheated oven at 350°F for 10-15 minutes or until heated through.
Possible Substitutions for Ingredients for Argentinian Red Shrimp Po’boy Sandwich:
Instead of Argentinian red shrimp, other types of shrimp or seafood such as crawfish or catfish can be used.
For a gluten-free version, use a gluten-free flour blend in place of all-purpose flour.
Ingredients to Substitute for a Vegetarian version of Argentinian Red Shrimp Po’boy Sandwich:
Instead of shrimp, use breaded and fried tofu or tempeh.
Alternatively, omit the protein altogether and add additional vegetables such as roasted bell peppers or mushrooms.
Tips and Tricks for Easier Creations of the Recipe
Prep ingredients ahead of time to make assembly easier.
Fry the shrimp in batches to avoid overcrowding the skillet and ensure even cooking.
Make the remoulade sauce ahead of time to allow the flavors to meld together.
Possible Side Dishes and Desserts to serve with Argentinian Red Shrimp Po’boy Sandwich
Fries or sweet potato fries
Coleslaw or potato salad
Cajun-style corn on the cob
Bread pudding or beignets for dessert
How to Serve Argentinian Red Shrimp Po’boy Sandwich
Place the sandwich on a plate or in a basket lined with paper or a napkin.
Serve with your choice of side dish and dessert.
Enjoy the sandwich with your hands, taking care not to let the filling fall out.
FAQs About the Argentinian Red Shrimp Po’boy Sandwich Recipe
1. What is the origin of the po’boy sandwich?
The po’boy sandwich originated in New Orleans in the 1920s as a cheap and filling meal for workers. It typically consists of a French roll filled with meat, seafood, or vegetables and dressed with lettuce, tomato, and mayonnaise.
2. Where can I find Argentinian red shrimp?
Argentinian red shrimp can be found at specialty seafood markets or online. They are often sold frozen and can be thawed before using.
3. Is this recipe gluten-free?
No, this recipe contains all-purpose flour. However, a gluten-free flour blend can be used as a substitute.
4. Can I make the remoulade sauce ahead of time?
Yes, the remoulade sauce can be made ahead of time and stored in the refrigerator for up to 5 days.
5. Can I bake the shrimp instead of frying them?
While the fried shrimp gives this sandwich its signature flavor and texture, the shrimp can be baked in the oven at 375°F for 12-15 minutes as a healthier alternative.
Overall, the Argentinian Red Shrimp Po’boy sandwich is a wonderful fusion of American and Argentinian flavors. Each bite is an explosion of flavor thanks to the succulent and sweet Argentinian red shrimp and the tangy remoulade sauce. This sandwich is a delicious example of cultural fusion, as it combines two distinct culinary traditions from different parts of the world. It’s versatile enough to be eaten for either lunch or dinner, and it’s filling and satisfying no matter when you eat it.
Although all-purpose flour and fried shrimp are required in the classic version, the recipe lends itself well to adaptations and substitutions to accommodate dietary restrictions and personal preferences. Because the remoulade sauce can be prepared in advance and kept in the fridge, this sandwich is great for meal prepping or hosting a party.
Many eateries now offer the Argentinian Red Shrimp Po’boy sandwich, which is a favorite of seafood lovers everywhere. Anyone with a passion for seafood and an appetite for adventure should give this dish a shot. This sandwich will surprise and delight even the pickiest eaters with its exotic combination of ingredients and cultural influences.
Argentinian Red Shrimp Po'boy Sandwich
- Large skillet or deep fryer for frying the shrimp
- Mixing bowls for flour mixture and eggs
- Whisk or fork for beating the eggs
- Measuring cups and spoons
- Tongs for frying the shrimp
- Knife for slicing rolls and vegetables
- Cutting board for vegetables
For the Sandwich:
- 2 pounds Argentinian red shrimp peeled and deveined
- 2 cups all-purpose flour
- 1 tbsp garlic powder
- 1 tbsp paprika
- 1 tbsp onion powder
- 1 tsp cayenne pepper
- salt and pepper to taste
- 3 eggs beaten
- vegetable oil for frying
- 8 French rolls
- sliced tomato
- sliced pickles
For the Remoulade Sauce:
- 1 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp hot sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp capers drained and chopped
- 2 garlic cloves minced
- 2 green onions chopped
- salt and pepper to taste
- In a bowl, mix together flour, garlic powder, paprika, onion powder, cayenne pepper, salt, and pepper.
- In another bowl, beat the eggs.
- Heat the vegetable oil in a large skillet over medium-high heat.
- Dip the shrimp in the beaten eggs, then coat in the flour mixture.
- Fry the shrimp in the hot oil until golden brown and cooked through, about 2-3 minutes per side.
- Remove the shrimp from the skillet and place on a paper towel-lined plate to drain excess oil.
- To assemble the sandwiches, slice the French rolls in half and spread remoulade sauce on both sides.
- Add lettuce, sliced tomato, pickles, and the fried shrimp to each sandwich.
- Serve immediately.