This sandwich got its name in New Orleans. The story says that a couple of sandwich shop owners (who used to be streetcar conductors) helped out some of their former colleagues during a strike against the streetcar company. They would give the "poor boys" free sandwiches, which was eventually shortened to po' boy.
The po' boy name isn't limited to just shrimp sandwiches, they can also be made with roast beef. Since we're still in our seafood series, we'll stick with the shrimp.
What you'll need:
1/4lb small to medium shrimp per sandwich (preferably de-veined, peeled, and pre-cooked)
2T Butter
1t Chili Powder
Garlic Salt to taste
Paprika to taste
Other spices to taste
Lettuce
Tomato
Poppy seed bun
Beano's Cocktail Sauce (available here: http://www.conroyfoods.com/shop.php)
I decided to saute my shrimp in some of my favorite spices and some butter.
If you bought shrimp that needs to be peeled and de-veined, do that first. Once the shrimp has been prepared, put it aside and cut your tomato, bun, and lettuce and put it aside. When the shrimp is cooking, you want to make sure you can keep an eye on it.
Melt 2T of butter in the microwave and put in a bowl big enough to fit the shrimp. Add your spices and mix well. Toss the shrimp in the bowl and coat it thoroughly.
Once the shrimp is coated in the butter and spices, pour the mixture into a pan at medium heat and saute until the chili powder starts to caramelize.
Pull your shrimp from the stove and assemble your sandwich: lettuce on the bottom, then tomatoes, shrimp, then the Beano's Cocktail sauce!
Stay tuned... Next week we'll be making a sandwich with that leftover Easter ham!
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