6 Southern Down-On-The-Farm Recipes You Must Try!

2. Shrimp Po’ Boy

This looks amazing! I am a HUGE fan of shrimp and I know that this is a southern delight I MUST try!

I can envision myself eating this sandwich while guzzling down an ice cold glass of sweet tea. Here are the recipe ingredients and instructions:

Ingredients

2 1/2 teaspoons kosher salt

1 teaspoon cayenne pepper

1 teaspoon garlic powder

1 teaspoon paprika

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

1/2 teaspoon freshly ground black pepper

1/2 teaspoon onion powder

Vegetable oil for frying

1 1/2 pounds medium shrimp (about 36), peeled, deveined

1 cup buttermilk

1 1/2 cups all-purpose flour

1 cup cornmeal

4 8′-long French rolls, split horizontally

Instructions

• Whisk first 8 ingredients in a small bowl to blend.

• Attach a deep-fry thermometer to side of a heavy wide pot. Add enough oil to measure 2″. Heat over medium heat to 350°.

• Meanwhile, place shrimp and 2 Tbsp. spice mix in a medium bowl and toss to coat. Pour buttermilk into another medium bowl. Whisk flour and cornmeal in another medium bowl.

• Dip seasoned shrimp briefly in buttermilk, then coat with flour mixture. Working in batches, fry shrimp, stirring occasionally, until golden brown and just cooked through, about 4 minutes per batch. Transfer to paper towels to drain.

• Open rolls and spread cut sides with rémoulade. Top with lettuce, tomato, pickles, and shrimp. Serve with hot sauce, if desired.

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Fun Fact: “Barbeque” varies across the South. It can consist of pulled pork shoulder (typical of the Carolinas) or ribs, either pork or beef. Texans might favor a mesquite-smoked brisket. Sauces are also influenced by location. In North Carolina, vinegar is a key sauce ingredient. In South Carolina, expect a mustard-based sauce [source: Hanson].

Thank you to BonAppetit for this great recipe.