Quick-n-Easy Shrimp Po'Boy

 

Hope everyone is enjoying their Superbowl Sunday.  Go Team! 

I wanted to try something I've not made before -- a po'boy and what I'm bringing you tonight is a variation on a Dressed Shrimp Shorty.  Po'boys are a Louisiana specialty sandwich and consist of roast beef or fried seafood served on a French baguette.  A regular po'boy is a foot long, while a shorty is a 6" sandwich.  If you ever grab a po'boy in New Orleans and they asked you if you want it dressed, this mean do you want it with lettuce, tomato, pickles and mayo, onions and spicy mustard are an option too.  Usually a roast beef po'boy will have gravy and sometimes french fries on it.

So my Dressed Shrimp Shorty has red leaf lettuce, sandwich-sliced Kosher dills, and Cajun mayo (aka remoulade).  Spicy and flavorful, if you like them, the pickle slices are KEY! Now you can deep fry up some shrimp, but I went the semi-premade route which works just as well.

Quick-n-Easy Dresssed Shrimp Shorty Po'Boy

frozen shrimp poppers
red leaf lettuce
French baguette
sliced pickles
Cajun mayo (see recipe)

Cajun mayo
1 cup mayonnaise
2 tbsp chili sauce
2 tsp horseradish
2 tsp spicy brown mustard
2 tsp Creole seasoning*
1 tsp paprika
1 tsp Tabasco
1/2 tsp lemon juice

Mix together all Cajun mayo ingredients and set aside.

Cook up shrimp according to package directions.

Slice 6" section of French baguette lengthwise.

Slather bread with Cajun mayo, layer with lettuce and pickles. Pile cooked shrimp on top and enjoy.

NOTES

*In case you don't have Creole seasoning on hand, here is a recipe to make your own batch.

Creole seasoning
2-1/2 tbsp paprika
2 tbsp garlic powder
1 tbsp salt
1 tbsp black pepper
1 tbsp cayenne
1 tbsp oregano
1 tbsp dried thyme

The Cajun mayo has a really nice flavor, would be great for a Creole chicken salad, a spicy egg salad, or as a spread for a roast beef sandwich.