Status Supper

Don’t you feel that naming a dish “shrimp po’ boy” is somewhat of an oxymoron?  Because, hi, shrimp is not that cheap. Maybe they mean that after you purchase the shrimp you become a po’ boy. Perhaps it should just be called, “middle class marine meal.”  Or maybe, “rich man’s torpedo.”  Maybe I should shut up, start making sense and just eat the dang thing.

Behold, shrimp po’ boys with arugula and garden tomato.

What it took:

* 1/2 a bag of frozen, raw shrimp (Thawed, peeled and deveined. Any size shrimp is fine.)
* 2 whole wheat hoagies (or baguettes, whatever you fancy)
* 3 Tbs. olive oil
* 2 Tbs. mayo
* ½ Tbs. fresh lemon juice
* 1 tsp. Tabasco sauce (or Franks, etc)
* ½ tsp. smoked paprika
* ½ tsp. garlic powder
* pinch of cayenne pepper
* 1 tsp. of dried oregano
* ½ tsp. of dried thyme
* kosher salt and freshly ground pepper
* for garnish, arugula and sliced tomato

To begin, make the spread. Combine mayo, Tabasco and lemon juice in a small bowl.  Mix and set aside. In another small bowl, combine paprika, garlic powder, cayenne, oregano, thyme, salt and pepper. Take the little spice mixture and tip it right into your shrimp. Stir to coat. Heat your sauté pan to a medium high heat, add oil and throw the shrimp in. You don’t have to throw. I just get excited. Make sure they are in a single layer so they cook evenly. Let them sizzle for about 2 minutes (depending on size) then flip. Let sizzle for about 30 more seconds and take off heat. Finally, assemble your hoagie. I prefer to toast mine for just a few minutes.  Spread your spicy mayo on both sides, layer with arugula, sliced tomato, and then stuff it with your perfectly seasoned shrimp! Then you can decide how rich or poor you feel. Either way, you’ll definitely be satisfied.

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