12 Oct 2017
gluten free shrimp po boy

The origin of the Po Boy has many competing versions, but the most widely accepted story holds that the sandwich was invented in New Orleans during the 1929 Street Car strike. This inexpensive sandwich was created to feed unemployed workers, the Poor Boy. This name was later transferred into a sandwich, the Po Boy.

The original Po Boy Sandwich was chopped meat with gravy and served on classic French bread. Po Boys now come in all different varieties, such as fried shrimp, oysters, ham and cheese and smoked sausage. The most unusual Po Boy is made with French Fries, gravy, and condiments. Keep in mind, with ALL Po Boys the term “dressed” means a topping of shredded lettuce, tomatoes, mayonnaise, and pickles.

So where do you get a Po Boy? Right in your own kitchen. I created this simple recipe consisting of sautéed spicy shrimp with a spicy Tartar Sauce. I am also sharing my secret recipe for my Creole Spice Blend. This recipe makes extra, in which you can store in airtight container and use at a later time.

Gluten Free Shrimp Po Boy

Serves 8

Creole Spice Blend Ingredients:

  • 1 tbsp Onion Powder
  • 1 tbsp Garlic Powder
  • 1 tbsp Dry Thyme
  • 1 tbsp Black Pepper
  • 1 tbsp White Pepper
  • 1 tbsp Cayenne
  • 2 tbsp Dry Oregano
  • 2 tbsp Dry Basil
  • 3 tbsp Paprika

Directions:

1. Add all ingredients to bowl. Blend makes over 3/4 cups.

Spicy Tartar Sauce:

  • 1/2 cup mayo
  • 1/2 cup prepared Tartar Sauce
  • 2 tbsp horseradish
  • 2 tbsp Sriracha Sauce, or to liking 1 tbsp lemon juice
  • Pinch of salt

Directions:

1. Add all ingredients to bowl. Blend Makes 1 cup

Shrimp Po Boy Sandwich

Ingredients:

  • 1 lb large shrimp, raw, peeled and deveined (tails removed)
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 2 tbsp Creole Spice Blend
  • 2 tbsp lemon juice
  • 4 Three Bakers Hoagie Rolls
  • 2 cups lettuce, shredded
  • 2 large ripe tomatoes, sliced

Directions:

1. Season shrimp with salt
2. Heat large skillet (preferably nonstick), on med/high heat. Add oil and butter.
3. Saute shrimp until pink. Add creole spice, stir to coat shrimp. Squeeze lemon over top. 4. Add to roll with sauce, lettuce and tomato slices.

Note: Any store-bought Creole spice blend may be used.

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