Shrimp Po Boy Sandwich

 

I'm going to start right out of the gate by saying I had never tried a shrimp po boy before today. Sure, I'd seen tons of recipes and social media posts about them and they looked uh-mazing. But, I'd never tried one until now. 

To be fair this version is kind of a cheater version BUT it is still super duper delicious. All I did was pick up some crispy battered shrimp at the store instead of deep frying my own. Am I going to try a "real" po boy if I get the opportunity? YES. Absolutely. I need to see how close this one comes. 

What do you think? 

Regardless of how close it comes to an authentic po boy - it's pretty darned good and so easy peasy to make. 

Shrimp Po Boy 

Ingredients

Sauce

1/4 cup mustard

1 1/4 cup mayonnaise

2 tsp horseradish (prepared)

1 tsp pickle juice (or vinegar)

2 cloves garlic, minced

1 tsp paprika

2 tsp Cajun seasoning

Sandwich

sausage buns (or other soft bun) 

crispy breaded shrimp

shredded iceberg lettuce

tomato slices

chives, diced fine

Instructions

Prepare po boy sauce - whisk together mustard, mayo, horseradish, pickle juice, garlic, paprika, and Cajun seasoning. You can add a tsp of hot sauce as well if you want it spicier!  Set aside. **This is best prepared at least 20 minutes before use so flavors can build. 

Prepare po boys - Cook shrimp as per package directions. Remove from heat and let sit while preparing buns. spread sauce generously on both sides of buns. Top with shredded lettuce, then shrimp, then a little more sauce, then tomato slices, then sprinkle with chives. 

These are delicious served warm but you can wrap them well and refrigerate until later. 

You do want to eat them the day they are prepared . They get a bit soggy if you leave them until the next day. 

They really are that simple. 

Of course, for the authentic experience you should fry your own shrimp but I'm pretty sure the secret to the shrimp po boy is the Cajun mayo. As written, this recipe makes a good amount so unless you are making a lot of sandwiches, you will have left overs. It's great on roast beef sandwiches, burgers, and as a veggie dip too.