Spicy Shrimp Po' Boys

I will be the first to admit that repetitious meals don't cut it for me.  I have occasionally started to keep a data base of all of the meals that we enjoy eating, according to beef/pork/chicken, so that I can regularly circulate the recipes that we use for suppers.  The list is long and seldom gets referred to because there are just SO many more food ideas that I want to try.  And, sigh, there are also everyone's favorite meals, and comfort foods, and "cook in a hurry" or on a budget, and yada yada yada.  So, supper can't always be exciting, but sometimes a new meal idea/change is as good as taking a holiday for me.  Aren't I a cheap date?!!

Last week when we were all home on winter break, I did try something new and everyone ate it!  We have watched a lot of Food Network shows and I had always heard of Po' Boy sandwiches, a meal from the Deep Southern States.  I tried a lobster one at Amy's awhile back and thought that it wasn't actually all that exotic which started the wheels turning.  When I saw a recipe for a Shrimp variation, it looked like something we could do and all enjoy as we all love shrimp.

Shrimp Po' Boys

Remoulade Sauce:
1/2 cup mayonnaise
2 tbsp grainy mustard
1 tbsp pickle juice
dash cayenne pepper
dash tabasco sauce

500 grams shrimp *
Cajun seasoning blend

soft sausage buns
sliced tomatoes
lettuce

This recipe is adapted from Annie's Eats. 

The recipe initially called for a couple more things in the remoulade, but I was trying to cook family friendly, so avoided the fresh garlic and horseradish, although they would be great additions.

I sauted the shrimp in olive oil, sprinkling with enough Cajun seasoning to color the shrimp.  Again, if it were just Dean and I eating the shrimp, I would have been quite a bit more generous with the Cajun seasoning.

*The shrimp I used this time were simply small shrimp from Superstore's shrimp rings, after pulling the tails off.  I have to say that this was a FAIL in regards to shrimp!  To make the shrimp participating characters in this sandwich, you need a big shrimp.  These cooked up too small and we used 2 rings of shrimp and were still not quite satisfied with having got enough shrimp per bun.  Next time I will splurge on a larger count of shrimp and I think we'll all be happy.

Mayo, lettuce and tomatoes on each bun; enough shrimp per person on top of that, and you have delved into a Deep Southern dish very simply.  I would recommend a nice soft bun in whatever shape/size you choose; complements the texture of the dish.

This is definitely a "Make Again" recipe, maybe even this summer at the lake?  Simple and satisfying!  Enjoy!