Shrimp Po' Boy Sandwich
Po' Boy sandwiches are a favorite in New Orleans. Served on a baguette, they traditionally contain seafood or roast beef.
The po’ boy was created by Bennie and Clovis Martin, two brothers who worked as streetcar conductors before they opened the Martin Brothers’ Coffee Stand and Restaurant in the French Market in 1922.
When the streetcar motormen and conductors went on strike in 1929, the Martin brothers sent theme the following letter:
“Our meal is free to any members of Division 194. We are with you till hell freezes, and when it does, we will furnish blankets to keep you warm.”
Today’s zesty, shrimp po’ boy sandwich recipe, with its creamy rémoulade sauce and spicy Creole seasoning, is a real winner… you're sure to make it than once!
For ease, use our pre-cooked Oregon Pink Shrimp… or for a more authentic Crescent City effect, cook and use some of our amazing, hand-harvested Pacific Spot Prawns.
This creamy, spicy rendition brings out the sweet and delicate flavors for which both kinds of shrimp are renowned. Keep the extra sauce and seasoning nearby!
Shrimp Po' Boy
Adapted from a recipe on the Closet Cooking food blog by David Lynch, which in turn was adapted from a version on Rebecca Crump’s Ezra Pound Cake food blog. Rebecca adapted the Rémoulade Sauce from a recipe by Sunny Anderson (“Cooking for Real,” Food Network).
Makes 2 sandwiches
1 lb Spot Prawns (shelled, de-veined, and cooked) or 1 lb pre-cooked Oregon Pink Shrimp
1 tablespoon organic extra virgin olive oil
1 tablespoon Creole seasoning (see below)
1 baguette, sliced in half lengthwise and widthwise
1 cup lettuce (shredded)
2 large tomatoes (sliced)
1/4 cup rémoulade sauce (see below)
Rémoulade Sauce ingredients (makes 1/2 cup)
1/4 cup mayonnaise
1 tablespoon Creole mustard such as Zatarain’s (or any coarse grain mustard)
1 tablespoon ketchup (or tomato paste mixed with just a few drops of water)
1 teaspoon horseradish
1 small clove garlic (or 1 teaspoon organic garlic granules)
1 tablespoon lemon juice
1 teaspoon capers (optional)
1 green onion (scallion), chopped
1/4 teaspoon organic cayenne pepper
1/4 teaspoon organic paprika
Hot sauce to taste (Tabasco works well)
Creole Spice Blend ingredients (makes 4 tablespoons)
2 1/2 teaspoon organic paprika
2 teaspoon sea salt
2 teaspoon organic garlic granules (or garlic powder)
1 teaspoon onion powder
1 teaspoon organic black pepper
1 teaspoon organic cayenne pepper
1 teaspoon dried organic leaf oregano
1 teaspoon dried leaf thyme
If using our pre-cooked Oregon Pink Shrimp, thaw and toss in the oil and Creole seasoning to coat.
If using our raw Spot Prawns, shell, devein, skewer and cook (broil, pan-fry or grill) until just done, about 2‒3 minutes per side. Then toss in the oil and Creole seasoning to coat.
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