Sautéed Creole Shrimp Po’Boy
Taking a healthier approach to the classic Creole favorite. Trying it sautéed as opposed to deep-fried. Still quite delicious.
- 8 ounces of shrimp, tails cut off and veins removed
- 1 tsp of paprika
- 1 tsp of thyme
- 1/2 tsp of salt
- 1/2 tsp of cayenne pepper
- 1/4 tsp of nutmeg
- 1/4 tsp of granulated garlic
- 2 tbsp of olive oil
- 1 French baguette (approximately 6″-8″ long)
- 3-4 slices of tomato
- A few leaves of lettuce
- 1-2 tbsp of mayonnaise
- Pat the shrimp dry with paper towels or a kitchen towel.
- In a mixing bowl, combine the paprika, thyme, salt, cayenne pepper, nutmeg, and garlic.
- Place the shrimp in the seasonings and toss until shrimp are coated.
- In a skillet or frying pan, heat up the olive oil on medium heat.
- Place the shrimp in the oil and sauté until fully cooked.
- Slice the baguette in two and place in a hot oven or on a hot surface until lightly toasted.
- Assemble your sandwich with the mayonnaise, shrimp, and vegetables.
There isn’t really a whole lot of “rocket science” to making this sandwich. The real key is the have the right ingredients. The French baguette is ideal, but if you cannot find a decent loaf, perhaps try the larger sausage buns usually meant for brats and Italian sausage.
I used small shrimp on mine simply because they make for a nice sandwich, but you’re free to use larger ones if you wish.
There’s really no “deep rules” to this. If you’re not into seafood, try chicken or beef. I will get into other variations in future articles. Also feel free to change the seasoning to your liking. If you’re using bigger shrimp, try grilling them or place a sheet of foil on your grill and then your shrimp on top.
Recommended mustards (if you want some) would either be Zatarain’s Creole Mustard, or Gulden’s.