I love a great Po’Boy sandwich, but I am not close to any resturaunt that makes them. Hence this recipe, I made my own. And if you have followed this blog long enough, you will know that I hate mayonnaise, so I created a great sauce that doesn’t contain it (and this stuff is amazing). This recipe yields 4-6 sandwiches depeding on size of roll and how much shrimp you enjoy on each sandwich.
2 lbs. Large Shrimp, peeled and veined
Salt and Pepper to taste (amount depends on seasoning)
1 T Unsalted Butter (can use olive oil, but I’m not a fan)
Sub/Hoagie Rolls, for serving
Softened Butter, for serving
Sliced Tomatoes, for serving
Finely Diced Lettuce, for serving
1 medium Onion
1 Celery Stalk
2 Cloves Garlic, peeled
1/4 C Fresh Parsley
1/2 C Dijon Mustard (I used half Dijon half Deli Style)
2 T Cider Vinegar
2 T Fresh Lemon Juice
1 T Paprika
1 T Worcestershire Sauce
1 tsp. Salt
1 tsp. Hot Sauce of Choice
Scant 3/4 C Safflower Oil
-In food processor, process onion, garlic, celery and parsley until smooth. Add in remaining ingredients except oil. Once all ingredients are smooth, add in oil. Place in airtight container in fridge for about 1 day before use.
-Coat shrimp with creole seasoning, salt and pepper. In large skillet heat butter over medium high heat (lower side is best), add in shrimp and cook until pink on both sides.
-Lightly butter inside of rolls, toast in skillet over medium high heat until golden brown and slightly crispy.
-Place some of sauce on both sides of inside of roll, top bottom with sliced tomato, lettuce, and then cooked shrimp. Drizzle more sauce over top. Enjoy!