Creole Seafood

Shrimp Poboy

Living in Louisiana, one of our most famous staples of food just happens to be shrimp. Since we get most of our shrimp from the Gulf of Mexico we had to come up with several different recipes that deal with nothing but shrimp. If you have ever watched Forrest Gump you would recall hearing Bubba talk about all the different types of shrimp plates. The following recipe is one of my favorite shrimp sandwiches.
I love anything that has lemons or lemon juice in it and I love shrimp even more. So when I saw this recipe Online I knew I had to try it. It was really simple to make. Not many ingredients are involved in making this recipe and it doesn’t take long to cook it. It also doesn’t take a rocket scientist to be able to create this elegant recipe. Everyone is going to be happy with the outcome.

Shrimp Po-boy

Another recipe that I like to make using shrimp is Louisiana’s famous Cajun Shrimp PoBoys. What exactly is a PoBoy? PoBoy is a term used to describe a submarine sandwich served on long French bread rolls. Shrimp PoBoy just happens to be a staple here in Louisiana. It is especially famous in New Orleans but you can find it throughout the state. So how do you make one of these famous sandwiches? I’m glad you asked.


  1. 1 pound shrimp (peeled and deveined)
  2. 1 tablespoon Cajun seasoning
  3. 1 heart Lettuce (romaine, leaves torn, sub green leaf lettuce)
  4. 1 tomato (medium, thinly sliced)
  5. 1 lemon (wedges)
  6. 1 tablespoon oil (cooking)
  7. 4 sandwich buns (sub hotdog buns)
  8. 6 ounces pickles (sliced or whole, for serving, opt)
  9. 6 tablespoons Mayonnaise
  10. ½ teaspoon Cajun seasoning
  11. ½ teaspoon garlic powder
  12. ½ teaspoon Mustard (Dijon)
  13. ½ teaspoon pickle juice (opt, from a jar of pickles)
  14. ½ teaspoon hot sauce of choice (opt)


  1. Shrimp – Defrost, rinse, and dry. Combine with Cajun seasoning (the portion for the shrimp) and some salt and pepper.
  2. Make creamy Cajun sauce – Combine mayonnaise, Cajun seasoning (the portion for the sauce), garlic powder, mustard, pickle juice, and hot sauce. (Can be done up to 5 days ahead)
  3. Lettuce / Tomatoes / Lemons – Prep as directed.


  1. Heat a skillet or wok over medium-high heat. Add oil and then shrimp. Saute until shrimp is opaque and cooked through, 2 to 4 minutes (depending on their size).
  2. Toast sandwich buns.
  3. Assemble sandwiches by brushing the insides of the rolls with half of the Creamy Cajun Sauce. Add lettuce, tomatoes, and then shrimp. Drizzle remaining sauce over top.
  4. Serve sandwiches with lemon wedges to squeeze over the top of the shrimp. Enjoy with pickles and chips on the side.