Tailgating Shrimp Po’Boy Sandwiches
This is a sponsored post for Dorothy Lynch Home Style and Light & Lean Dressing & Condiment. All thoughts and opinions are my own.
Food can tell you so much about the history, industry, culture, and people of a region. From clam chowder in Boston to lobster in Maine to tacos in Austin and hotdish in the Midwest… there’s so much to eat and learn about food in the United States.
One of my favorite food destinations in the U.S. is New Orleans.
During my last trip there, I ate all of the quintessential NOLA foods:
- Fried oysters
- Beignets and chicory coffee
- A muffuletta sandwich
- Pecan pralines
- And of course, a shrimp po’boy sandwich
According to a popular theory, po’boys originated in 1929 in New Orleans. The Martin brothers, former streetcar conductors – turned restaurant owners, distributed the sandwiches for free to feed striking streetcar operators. The sandwiches became popular – and locals and tourists alike are still enjoying them 90 some years later.
You, too, can enjoy shrimp po’boys at home – or at a tailgating event!
In fact, these sandwiches are perfect for game day. They’re a great tailgating option because they’re easy to make, budget friendly, and the ingredient list is short.
Shrimp Po’boys: What You’ll Need
Here’s what you’ll need to make shrimp po’boy sandwiches for your game-day party or tailgating event:
- Shrimp: You can use grilled, pan-fried or deep-fried shrimp for these sandwiches. I opted for pan-fried to keep the sandwiches lighter, but deep fried is how they’re typically made in New Orleans.
- Po’boy bread: Look for a French bread loaf with a crusty exterior and soft interior. I used two smaller loaves, but a large French bread loaf will work just fine. The recipe below feeds 8, so look for an appropriately sized loaf.
- Sauce: I made a simple and delicious sauce consisting of mayonnaise and Dorothy Lynch Dressing & Condiment. The sauce is creamy with a hint of sweetness – the perfect combination for the perfect homemade po’boy sandwich!
- Toppings: Po’boys are typically topped with shredded lettuce, tomatoes, and pickles. Serve with hot sauce on the side.
More Recipes Using Dorothy Lynch Dressing & Condiment
Do yourself a favor and pick up a bottle (or two) of Dorothy Lynch Dressing & Condiment. It’s a sweet and tangy dressing that’s gluten free, versatile, and comes in Home Style and Light & Lean varieties. You can purchase it at Hy-Vee, Walmart and online.
Besides being great on salads, it can be used in so many different types of recipes:
- Peanut ramen salad
- Grilled club sandwiches
- Breakfast croquettes
- Game day pulled pork nachos
- Mexican ground beef skillet
- Sheet pan orange chicken and veggies
- Chicken broccoli hotdish
- And more recipes are available at www.dorothylynch.com
- 1-pound frozen raw shrimp
- 2 tablespoons butter
- Old Bay seasoning
- 2 small French bread loaves
- 1/2 cup mayonnaise
- 1/2 cup Dorothy Lynch Dressing & Condiment
- 8-ounce bag shredded lettuce
- 3 Roma tomatoes, thinly sliced
- Pickles, optional
- Hot sauce, optional
- Thaw shrimp according to package directions. Before frying, blot shrimp with a paper towel to
remove excess moisture.
- Melt butter in a large frying pan over medium-high heat. Add shrimp and cook until the shrimp
turn pink (and register 120 degrees F.) Season with Old Bay® Seasoning.
- In a small bowl, mix mayonnaise with Dorothy Lynch Dressing & Condiment. Spread sauce
generously on both sides of halved French bread loaves. Place half of the shrimp on each roll,
top with tomato slices and lettuce. Add optional pickles and hot sauce, if desired.
- Cut each sandwich into fourths and serve.