SHRIMP PO'BOY SANDWICH ala Da Cajn Critter

It's been less than 10 days since my first post about this classic New Orleans/Cajun classic. You can take a look at my first post, Shrimp PO'BOYS more New Orleans Cajun Superbowl Recipe Ideas. But, same sandwich, two completely different looks and tastes. So, it is probably better to have the posts close together so you can see the possibilities.

My review of the cookbook, Da Cajn Critter - The Lifestyles, the Rules and Makin Groceries continues. Take a look at my last 6 posts to see an incredible cake, a Crab Salad, Fried Catfish, a couple of side dishes and TWO very different, but very tasty Pork Tenderloin recipes. I really do have enough recipes to give a review, so, today will be my last recipe from the book for awhile. I am going to miss cookin with the Critter, but, as they say in Star Trek the next Generation, "all good things"! And like Star Trek, it has indeed been a good thing to cook from the book.

And here's one of the reasons...

SHRIMP PO'BOYS

Mise en Place (Assemble the ingredients)

3 eggs
2 TBS prepared Mustard
Seasoned fish fry
1 loaf French Bread
2 pounds 36-40 count fresh Shrimp; peeled and deveined
Vegetable oil for frying
Mayonnaise
Cajn Critter Seafood Cocktail Sauce (I substituted Cajun power garlic Sauce. Or your favorite BBQ sauce will also work well)
Hot Red Pepper Sauce (optional)
lettuce
tomatoes
Dill pickles

Beat the eggs with the mustard in a bowl. Pour the fish fry into another bowl. Cut the bread into halves lengthwise and cut into sandwich size portions.
(Note: I make my own french bread, individually sized. Also, I take a spoon and cut some of the bread out of the center so I can get more of the good stuff inside)
Coat the shrimp with the egg mixture and then coat with the fish fry. Fry in 350 degree oil for 3-5 minutes or until the shrimp rises to the surface. Remove from the oil and drain on paper towels. Spread the mayo/sauce mixture on one side of the bread. Layer lettuce, tomato and pickle. Layer some of the cooked breaded shrimp and top with the remaining bread

Makes 4 servings

And if you double click on the collage photo above, by the magic of the internet, the collage will get much larger so you can see the details of what I did to make this sandwich...

And the verdict. A big thumbs up... Except...

I did like the recipe that I was inspired by Arnaud's cookbook better. But I have a theory about why...

Da Cajn Critter's Po'boy is a classic recipe. that is, theirs is breaded shrimp. the breading not only adds a flavor and texture, but it also adds volume. I could make twice the number of sandwiches with a bit to spare of the breaded shrimp than from the original post. In that post (which you can reach by clicking HERE), the Arnaud's Restaurant inspired sandwich was all shrimp and spicy mayo, while today's is shrimp, breading and spicy mayo. If you prefer the taste and texture of the flavored corn meal breading, you will like Da Cajn Critter's better. If you like the taste of shrimp to really shine, you will like Arnaud's.

BUT... If you are budget conscious, if you have to feed a family, this classic Po'Boy is the one for you. It tastes great. It has lots of flavor, and it stretches a pound of shrimp to make 5-6 sandwiches, vs. the Arnaud's poorly named Po'Boy sandwich which can only make 2-3 sandwiches (using the same volume in each).

I am glad I made both sandwiches, I liked both sandwiches, but each sandwich will shine in it's own way!

Come back tomorrow, I am going to do a wrap up of the book, and I have a surprise announcement for you all!

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