Every now and then there’s a recipe that literally blows my mind on one – how easy it is to make and two – how incredible it tastes. These Cajun Shrimp Po’Boys are one of those recipes. Back when I created my Creole Shrimp Nachos, I honestly fell in love.. or was it lust.. maybe both *shrugs* all I know it was awesome. I went on this uber kick with not only the Creole Seasoning but also the Baja Cream Sauce. Like I NEEDED these in my life.
Plus it happened to be that shrimp was at a super low price at the time so I seriously stocked up on it. I was pushing the limits on how much shrimp one person should legally have. For me since I do not have a cholesterol issue I’m okay to eat it regularly. Though it contains a high level of cholesterol, shrimp contains both omega-3 and omega-6 essential fatty acids important for your brain and immune system health. Shrimp are relatively low in calories — 60 calories in a 3-ounce serving — and are packed with important minerals and vitamins.
With hundreds of options for protein in your diet, shrimp provides a meaty-textured choice with a delicate flavor. Served both hot and cold, you can use shrimp in sushi, casseroles, sandwiches and soups, and you can even eat them plain with butter or cocktail sauce. For most people, shrimp can be part of a healthy diet, and its low-mercury content. Shrimp also contains omega-3, a fatty acid that could help prevent or reduce your risks for heart disease and other health conditions, such as diabetes. However if you’re allergic to shell-fish, just give yours to me, k?
So anyway, as I was making those creole shrimp nachos I realized I had too much fresh shrimp; meaning way more than any two people could eat for nachos. It was actually quite embarrassing but hey you’ll have that. After we inhaled the nachos I put the rest of the shrimp back in the fridge figuring I had at day to use them up either for more nachos or something else.
Later that evening while Mr. Fantabulous was fiddling around with his guitar crap – well okay it’s not crap as he’s a PHENOMENAL guitarist but stuff is uber expensive and it’s well… EVERYWHERE! I cannot wait for the day he finishes the downstairs as he’s building a studio which means those Marshall stacks, 472 cables (really, are they all needed???), 63 different components, 4 guitars (the rest are elsewhere in the house) and amps out the wazoo are out of my flippin’ kitchen finally!
Sorry, I rambled… As I was saying as he was playing with his toys (much better) I was watching some food show and they were talking about all the foods of New Orleans. Gumbo, Hurricane drinks, beignets, crawfish and of course po’boys. I can remember the first time I ever had a po’boy. I had gone to Mardi Gras (because I was young, stupid and it was a ‘thing’ to do – never again now that I’m old and wise; it’s totally not my scene) and it was there I had one. Now the one I ate had fried shrimp but to me it was too bready. I’m not a fan of fried foods like that on a sandwich. Like I super dislike fried chicken sandwichs because it’s like you’re eating a double bread sandwich.
As I laid there and watched the show I immediately thought about all those shrimp I had left in my fridge. Since I didn’t have any French baguettes on hand or any soft ‘n chewy hoagie rolls I had to hold off until the next day to make my po’boy. Once the show was over I went out to prep my dough for the baguettes.
So before you ask, I’ve tried this same recipe with scallops and lump crab. I wasn’t a super big fan of the crab only because the pieces were too small. The scallops, however, DIVINE! Seriously they were AMAZING. The next time they are both on sale I’m going to make a Seafood Po’Boy featuring both scallops and shrimp.
Now if you’re like me (total nerd) hearing a food called “Po’Boy’ when to me it’s just a Creole Shrimp sub made me curious. Where did the name Po’Boy come from? So like usual I went to Google and searched. Now the stories vary from website to website however the the most widely accepted story holds that the sandwich was invented by Clovis and Benjamin Martin, brothers and former streetcar drivers who opened a restaurant on St. Claude Avenue in the 1920s. When streetcar drivers went on strike in 1929, the brothers took up their cause and created an inexpensive sandwich of gravy and spare bits of roast beef on French bread they would serve the unemployed workers out of the rear of their restaurant. When a worker came to get one, the cry would go up in the kitchen that “here comes another poor boy!,” and the name was transferred to the sandwich, eventually becoming “po-boy” in common usage.
Pretty cool, huh?
Anyway, the next day I was able to make these which literally took under 10 minutes tops (I had the sauce already made up) to cook. Mr. Fantabulous wasn’t around which meant this was all mine… MINE MINE MINE!!! Orrrrr so I thought. I swear to God that man can smell my cooking 8 counties away! I no sooner sat down, picked up this bad boy and went to take my first bite and he just appeared out of no where. “Hey, what’s that? Did you make me one? Where’s mine? Are you going to eat without me? Really? I thought you loved me. Fine I’ll just go have water and dry bread…” <insert frown and shuffling of the feet as he walked away…slowly…so very slowly looking back over his shoulder. Seriously the man moved maybe 6″ away from me. I swear to God I married a 6 year old at times.
So me being the loving wife, cut the sandwich in half and shared. One sign about Mr. Fantabulous is when he really, REALLY loves something he’s eating, he is silent – dead silent. He’s then, at that time, truly enjoying his food. It was so silent while we ate it was almost deafening. SCORE!!! Now I, eat ladylike – take a bite, set it down and chew, swallow and take a breath. He on the other hand inhales and well, I’m not quite sure if he chews or not. I can only assume so as he’s hasn’t choked…much. LOL
With this recipe you can either make the shrimp in a pan or skewer them and grill them a few minutes on each side. Either way, it’s AMAZING and definitely something you’ll want to make all summer long!Print
- 3/4 pound thawed medium deveined, peeled shrimp
- 2 teaspoon Creole seasoning *See below
- 2 tablespoon olive oil
- 2 1/2 teaspoon Hungarian paprika
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 2 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
Baja Cream Sauce
- 1/4 cup mayo
- 1/3 plus 1 tablespoon cup sour cream
- 1 1/2 tablespoon lime juice
- 1/2 teaspoon garlic powder
- 1/4 cup lightly packed cilantro leaves, minced
- 1 teaspoon sriracha sauce
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon cumin
- 1/4 teaspoon cayenne
- 3/4 teaspoon adobo sauce
- 1/2 teaspoon honey *optional
- 4 6″ long French Baquettes or can use Soft ‘n Chewy Hoagie Rolls
- 4–6 tablespoon melted unsalted butter
- 2–3 cups chopped lettuce (romaine, iceberg)
- sliced beefsteak tomatoes *Optional
- Hot sauce
Make the baja cream sauce
- Whisk all of the baja cream sauce ingredients together in a bowl until well blended.
- Cover and chill for at least 2 hours. I actually put mine in a squeeze bottle (with a slightly larger opening).
Make the Creole Seasoning
- Combine all the spices in a coffee or spice grinder.
- Grind to a fine powder and store in an airtight jar until ready to use
Grill the Rolls
- Preheat a grill pan over medium heat.
- Split each roll in half (but not completely).
- Brush each cut side with melted butter and place face down on the grill.
- Cook for 2-4 minutes or until toasted.
- Set aside.
Make the shrimp
- Toss the shrimp in a bag with the creole seasoning.
- In a large skillet over medium heat add the oil.
- When it starts to shimmer add the shrimp being careful not to crowd. You want to cook in a single layer.
- Cook 3-4 minutes or until the shrimp are pink. Do not overcook as they will be rubbery.
- Using a spatula spread a tablespoon of the Baja Cream sauce on each side of the bread.
- Place some lettuce down, top with tomatoes (if using) then evenly divide the shrimp on top.
- Add a few dashes if hot sauce if you want it spicier.
- Drizzle with more baja cream sauce, top with the remaining lettuce and dig in.