Shrimp Po’ Boy and Purple Potato Chips Recipes on Little Rock’s THV11 The Vine

The Shrimp Po’ Boy is more than just a sandwich—it’s a symbol of New Orleans’ rich culinary heritage. Originating in the late 1920s, the Po’ Boy was created to feed striking streetcar workers in the city. The term “Po’ Boy” is short for “poor boy,” referring to the inexpensive yet hearty meal that quickly became a staple in New Orleans cuisine.

Chef Serge’s take on this classic dish starts with perfectly seasoned, crispy fried shrimp. The shrimp are coated in a flavorful blend of paprika, garlic, cayenne, and black pepper before being fried to a golden brown. Each bite is a burst of Southern comfort, enhanced by the spicy kick of Cajun Aioli—a creamy blend of mayonnaise, chipotle pepper, lime juice, and spicy brown mustard. When layered on a buttered, toasted French roll with fresh lettuce, ripe tomatoes, and pickles, this Po’ Boy becomes a culinary experience that transports you straight to the heart of the French Quarter.

Chef Serge’s take on this classic dish starts with perfectly seasoned, crispy fried shrimp. Here’s how you can recreate this Southern favorite at home:

Shrimp Po’ Boy Recipe

Fried Shrimp Recipe

Ingredients:

• 1 lb. peeled and deveined shrimp (31-40 count size)
• 1 ½ Tbsp. kosher salt
• 1 tsp. paprika
• ½ tsp. granulated garlic
• ¼ tsp. cayenne pepper
• ¼ tsp. black pepper
• ¾ cup all-purpose flour
• ½ cup white cornmeal
• ½ cup buttermilk
• 1 ½ Tbsp. hot sauce (like Tabasco)
• 2 inches of oil for frying (vegetable or peanut oil recommended)

Instructions:

1. Heat oil in a pot to 350°F.
2. Mix salt, paprika, garlic, cayenne, and black pepper together. Divide the spice mix in half.
3. Season the shrimp with half of the spice mix.
4. In one bowl, combine flour, cornmeal, and the remaining spice mix.
5. In another bowl, whisk together buttermilk and hot sauce.
6. Dip the seasoned shrimp in the buttermilk mixture, then coat in the flour mixture, shaking off excess.
7. Fry the shrimp in batches for 3-4 minutes until golden brown. Drain on paper towels.

Cajun Aioli Recipe

Ingredients:

• 1 cup mayonnaise
• 1 Tbsp. spicy brown mustard
• 1 Tbsp. lime juice
• 1 chipotle pepper in adobo, puréed
• 2 tsp. minced garlic
• 1 tsp. kosher salt

Instructions:

1. Combine all ingredients in a food processor and blend until smooth.

Sandwich Assembly

Ingredients:

• 2 French rolls, split and toasted with butter
• Shredded lettuce
• 1 ripe tomato, sliced
• Pickles (optional)

Instructions:

1. Spread Cajun Aioli on the toasted rolls.
2. Layer with fried shrimp, lettuce, tomato, and pickles if desired.
3. Serve immediately.

Purple Potato Chips: A Colorful Crunch

To complement the Shrimp Po’ Boy, Chef Serge served up a batch of Purple Potato Chips. These chips, made from vibrant purple potatoes, not only add a pop of color to the plate but also offer a unique twist on the classic potato chip. The use of purple potatoes, which have been cultivated in the Andes for centuries, brings a rich, earthy flavor and a stunning visual appeal that elevates the dish.

The process of making these chips is simple yet precise. After slicing the potatoes thinly with a mandolin, they are soaked to remove excess starch, ensuring a crispier texture. Fried to perfection and sprinkled with a hint of salt or your favorite seasoning, these chips are the perfect side for the Shrimp Po’ Boy, adding both crunch and a dash of sophistication to the meal.

Purple Potato Chips Recipe

Ingredients:

• 1 lb. purple potatoes, washed
• Vegetable or peanut oil for frying
• 1 tsp. salt

Instructions:

1. Using a mandolin slicer, thinly slice the purple potatoes into 1/8 inch thick slices.
2. Rinse the potato slices three times in cold water to remove excess starch.
3. Soak the potato slices in cold water for at least 30 minutes, then drain and pat dry thoroughly.
4. Heat oil in a large, heavy-bottomed pot or Dutch oven to 350°F.
5. Working in small batches, carefully add the potato slices to the hot oil. Fry for 2-3 minutes, flipping occasionally, until golden brown and crispy.
6. Transfer the fried potato chips to a paper towel-lined plate or baking sheet and sprinkle with salt while still hot.
7. Allow chips to cool slightly before serving.

Suggested Seasonings for Chips:

• Malt vinegar
• Black truffle oil
• Rosemary garlic-infused salt
• Sea salt
• Smoked salt
• BBQ salt
• Lemon pepper or lime pepper
• Cajun seasoning
• Dill pickle salt
• Feta or blue cheese crumbles

Why These Recipes Go Hand in Hand

The combination of the Shrimp Po’ Boy and Purple Potato Chips is a match made in culinary heaven. The rich, spicy flavors of the Po’ Boy are beautifully balanced by the crispy, salty crunch of the potato chips. Together, they create a satisfying meal that is both comforting and refined—perfect for a casual lunch, a game day feast, or even a laid-back dinner party.

Perfect Occasions to Serve These Dishes

These recipes are versatile enough to suit a variety of occasions. The Shrimp Po’ Boy is an excellent choice for a summer cookout or a Southern-themed party, offering guests a taste of New Orleans in every bite. Paired with the Purple Potato Chips, the meal becomes an elevated yet approachable option for a casual gathering with friends, a family picnic, or a festive lunch.

Whether you’re celebrating Mardi Gras, hosting a seafood boil, or simply looking for a dish that embodies the soul of Southern cuisine, Chef Serge’s Shrimp Po’ Boy and Purple Potato Chips are sure to impress. Their rich history, bold flavors, and delightful textures make them a must-try for any food lover.

Stay tuned to our blog for more delicious recipes and culinary inspiration from Vibrant Occasions Catering, where we bring passion and flavor to every event!

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