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Origins in the Southwest Spirit: Santa Fe Cattle Company and its Zesty Shrimp Po’Boy
Imagine a casual and lively spot in Nashville, where the flavors of the Southwest meet Southern hospitality. The story of Santa Fe Cattle Company unfolds as a restaurant that brings the bold and spicy tastes of the American Southwest to Music City, with a focus on grilled meats and vibrant flavors.
Santa Fe Cattle Company isn’t just a restaurant; it’s a celebration of the hearty and flavorful cuisine of the Southwest, served in a relaxed and welcoming atmosphere. The name itself evokes images of the American Southwest, hinting at the style of food and the ambiance. The atmosphere is likely casual and family-friendly, perhaps with rustic décor and a lively energy. The menu is known for its grilled steaks, Tex-Mex favorites, and dishes with a distinct Southwestern flair.
During my visit to Santa Fe Cattle Company, amidst the casual and energetic setting, I had the distinct pleasure of experiencing their Southwest Shrimp Po’Boy. This wasn’t just a sandwich; it was a flavorful explosion of the Southwest. Crispy, seasoned shrimp piled high on a soft roll, likely with spicy mayo, fresh toppings like lettuce and tomato, and perhaps a touch of avocado or a zesty slaw, created a satisfying and zesty handheld meal. It was a taste of the Southwest with a Southern twist.
Savoring that Southwest Shrimp Po’Boy at Santa Fe Cattle Company, I understood that this establishment is more than just a place to eat; it’s a place to experience the bold and vibrant flavors of the American Southwest in a relaxed and welcoming Nashville setting. It’s about embracing hearty portions, spicy seasonings, and a casual atmosphere that makes you feel right at home.
The origin of Santa Fe Cattle Company likely lies in the vision of its creators to share the distinctive and flavorful cuisine of the Southwest with the Nashville community, a place that appreciates good food and a welcoming spirit. It’s a testament to the enduring appeal of Southwestern flavors and their ability to create a satisfying and enjoyable dining experience.
If you’re looking for a taste of the Southwest in Nashville, a place to enjoy bold and flavorful dishes in a casual and welcoming setting, Santa Fe Cattle Company is a destination that should be high on your list. It’s a place to savor the zesty flavors of the American Southwest, much like the memorable Southwest Shrimp Po’Boy I had the pleasure of enjoying.
Bringing the Southwest Home: Your Own Zesty Shrimp Po’Boy Adventure
To capture the bold, vibrant essence of Santa Fe Cattle Company’s zesty Southwest Shrimp Po’Boy in your own kitchen, begin with fresh shrimp, a blend of Southwestern spices, and a soft roll, and a touch of casual inspiration. This culinary journey celebrates the satisfying combination of crispy, seasoned shrimp and fresh, zesty toppings, much like the welcoming and flavorful ethos at Santa Fe Cattle Company.
Embarking on this endeavor is a lesson in appreciating the delightful contrast of crispy, spiced shrimp and cool, fresh toppings, all brought together by a zesty sauce. Focus on achieving a good crispness on the shrimp and balancing the heat with refreshing elements. Start by selecting fresh shrimp and your favorite soft rolls, the foundation of this satisfying Santa Fe Cattle sandwich.
Consider incorporating elements that reflect Santa Fe Cattle Company’s focus on bold Southwestern flavors. A blend of chili powder, cumin, and a touch of cayenne will give the shrimp a signature kick. A creamy, spicy mayonnaise or aioli is also essential for that Southwestern zest. The key is to layer the flavors and textures for a satisfying and exciting handheld experience.
Pay close attention to the cooking of the shrimp, whether you choose to fry, bake, or air-fry for that satisfying crispy exterior. The fresh toppings, such as shredded lettuce, ripe tomatoes, and perhaps a tangy slaw or creamy avocado, provide a refreshing counterpoint to the spiced shrimp. The zesty sauce ties all the elements together in a burst of flavor. The combination of textures and bold tastes will be a testament to the satisfying nature of Southwestern cuisine.
As you prepare this flavorful sandwich, you’ll appreciate the ease and satisfaction of creating something both hearty and zesty. It’s a celebration of bold Southwestern tastes, minimal fuss, and the pure pleasure of enjoying a satisfying and flavorful po’boy, inspired by the welcoming artistry of Santa Fe Cattle Company.
Chef’s Notes: Southern Fried Shrimp Sandwich
• Oil Temperature – Maintain the oil temperature between 350–375°F for an even golden crust. If the oil is too cool, the shrimp will absorb excess oil and become greasy.
• Remoulade Flavor – Allow the remoulade to rest in the fridge for at least 30 minutes to meld the flavors. This step enhances the depth and rounds out the heat of the sauce.
• Breading Station Setup – Pat the shrimp dry with paper towels before breading. Moisture is the enemy of crispiness, so ensure the shrimp are as dry as possible.
• Chilling Dredged Shrimp – After breading, briefly chill the dredged shrimp on a rack. This helps the coating stick better during frying.
• Frying Technique – Fry the shrimp in batches to avoid overcrowding the pan, which can lower the oil temperature and lead to uneven cooking.
• Toasting the Rolls – Lightly toast the split rolls face-down in the skillet for added flavor and texture. This step prevents the bread from becoming soggy when the remoulade is added.
• Serving Suggestions – Serve the sandwiches immediately with extra hot sauce or lemon wedges on the side for added flavor. Consider pairing with crispy fries, pickled okra, or coleslaw for a complete Southern feast.
• Ingredient Substitutions – Feel free to customize the sandwich by adding sliced avocado, fresh cilantro, or swapping iceberg lettuce for shredded cabbage for extra crunch and color.
• Storage Tips – Leftover shrimp and remoulade can be refrigerated separately for up to 2 days. Reheat the shrimp in a 350°F oven to revive their crispiness before serving.
• Lighter Option – For a lighter take, consider grilling the shrimp and toasting the buns under the broiler, then follow the assembly steps as outlined.
Southern Fried Shrimp Sandwich
Bam! Dive into a flavor-packed Southern-inspired shrimp sandwich that’s guaranteed to have your taste buds dancing. Imagine golden, cornmeal-crusted shrimp nestled in pillowy rolls, dressed with a tangy homemade remoulade that sings with paprika and horseradish heat. With just 20 minutes of prep and a quick 15-minute fry, you’ll have a restaurant-worthy handheld ready to devour—no fuss, all flair! Whether you’re hosting game day or whipping up a weeknight treat, this crunchy, creamy masterpiece brings bold Creole flair straight to your kitchen.
4
servings20
minutes15
minutes880
kcal30
minutes1
hour5
minutesKeep the screen of your device on
Ingredients
- Sauce Blend
1¼ cups mayonnaise (plain or light)
¼ cup Creole-style mustard (or Dijon)
2 teaspoons prepared horseradish stirred until smooth
1 teaspoon pickle brine or white vinegar
1 teaspoon Crystal or Tabasco-style hot sauce
1 large garlic clove smashed and finely minced
1 tablespoon sweet paprika (or smoked)
1½ teaspoons Cajun seasoning adjust for heat
- Breading Mix
⅔ cup fine yellow cornmeal
⅔ cup all-purpose flour (or gluten-free mix)
1 tablespoon Cajun spice blend
1 teaspoon flaky sea salt
2 large eggs lightly beaten
- Sandwich Stack
1 pound medium shrimp peeled, deveined, tails removed
4 sturdy sub rolls or French sandwich buns
½ head iceberg lettuce shredded into ribbons
2 ripe tomatoes cut into ¼-inch thick rounds
- Neutral oil
peanut or canola oil for shallow frying, about ½ inch deep
- Alternative Ingredients
Creole mustard → Dijon or yellow mustard
Mayonnaise → Greek yogurt for lighter sauce
Horseradish → wasabi paste or omit for mild flavor
Pickle juice → lemon or lime juice
Hot sauce → sriracha or cayenne pepper
Sweet paprika → smoked paprika or regular paprika
Cajun seasoning → chili powder plus garlic powder
Sub rolls → hamburger buns or hoagie rolls
Iceberg lettuce → romaine or green leaf
Cornmeal → panko breadcrumbs for crunch
All-purpose flour → gluten-free flour blend
Shrimp → calamari rings or white fish fillets
Directions
- Remoulade Prep – In a medium bowl, whisk together mayonnaise, mustard, horseradish, pickle brine, hot sauce, garlic, paprika, and Cajun spice until silky. Let it rest in the fridge for at least 30 minutes to meld flavors; this step boosts depth and rounds out the heat (30 min). Optional: Double the sauce for dipping.
- Set Up Breading Station – Crack eggs into one shallow dish and stir. In another, combine cornmeal, flour, Cajun seasoning, and salt. Pat shrimp dry with paper towels—moisture is enemy of crispiness (10 min). Tip: Chill dredged shrimp briefly on a rack to help coating stick.
- Fry the Shrimp – Warm ½ inch of oil in a cast iron skillet over medium-high until a pinch of flour sizzles on contact. Working in 2 batches, dip each shrimp in egg, then the dry mix; shake off excess and fry until golden, about 1 minute per side. Drain on paper towels to avoid soggy crust (5–7 min). Optional: Keep finished shrimp warm in a 200°F oven.
- Toast and Assemble – Lightly toast split rolls face-down in the skillet for 30 seconds. Spread remoulade on both halves, layer lettuce ribbons on the bottom, pile on shrimp, then top with tomato slices. Press gently to help fillings meld (5 min). Optional: Add pickle chips or sliced avocado for extra tang.
- Serving Suggestion – Serve immediately with extra hot sauce or lemon wedges on the side. Clean frying oil carefully and wipe down work surfaces while sandwiches rest (2–3 min clean-up tip).
Equipment
- cast iron skillet
- Mixing Bowls
- measuring cups and spoons
- Chef’s Knife
- Cutting Board
Notes
- • Maintain oil temperature between 350–375°F for an even golden crust—too cool and shrimp absorb oil.
• Serve with crispy fries, pickled okra, or coleslaw to round out a Southern feast.
• Add sliced avocado, a handful of fresh cilantro, or swap iceberg for shredded cabbage for extra crunch and color.
• Leftover shrimp and sauce can be refrigerated separately for up to 2 days; reheat shrimp in a 350°F oven to revive crispiness.
• For a lighter take, grill shrimp and toast buns under the broiler, then follow assembly steps as above.
Nutrition Facts
- Calories: 880kcal
- Fat: 43g
- Saturated Fat: 7g
- Trans Fat: 0g
- Polyunsaturated Fat: 12g
- Monounsaturated Fat: 18g
- Cholesterol: 210mg
- Sodium: 1300mg
- Potassium: 450mg
- Carbohydrates: 82g
- Fiber: 5g
- Sugar: 4g
- Protein: 42g
- Vitamin A: 600IU
- Vitamin C: 15mg
- Calcium: 80mg
- Iron: 2mg
FAQs: Southern Fried Shrimp Sandwich
How long does it take to make this Santa Fe Cattle Company inspired sandwich?
The total time is about 65 minutes, with 20 minutes for prep, 15 minutes for cooking, and 30 minutes for the remoulade to rest.
Can I use a different type of shrimp?
Yes, you can use larger shrimp or even calamari rings or white fish fillets as alternatives.
What if I don’t have Creole mustard?
You can substitute Creole mustard with Dijon or yellow mustard for a similar flavor.
Can I make this sandwich ahead of time?
While best enjoyed fresh, you can prepare the remoulade in advance and store it in the fridge for up to 3 days.
What can I serve with the Southern Fried Shrimp Sandwich?
This sandwich pairs well with crispy fries, pickled okra, or coleslaw for a complete meal.
How do I store leftovers?
Store leftover shrimp and remoulade separately in airtight containers in the refrigerator for up to 2 days.
Can I make this sandwich gluten-free?
Yes, you can use gluten-free flour and cornmeal for the breading and gluten-free rolls for the sandwich.
What if I want a spicier sandwich?
You can add more hot sauce to the remoulade or sprinkle cayenne pepper on the shrimp before frying for extra heat.
How do I know when the shrimp are cooked?
The shrimp are done when they turn pink and opaque, typically taking about 1 minute per side when frying.
Can I use a different type of oil for frying?
Yes, you can use canola oil or another neutral oil if you prefer not to use peanut oil.
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