Culinary Cannabis

Pot (shrimp) Po’Boy Story
Hello Everyone!
Thanks for stopping today to share some good times and good food. Today’s recipe hails from NOLA
(New Orleans, Louisiana), but today can be found in many ciƟes. The Shrimp Po’Boy is one of my
favorite sandwiches on earth, which is only fiƫng since NOLA is one of my favorite cities on earth.
As culinary masterpieces go, the Po’Boy (or Poor Boy) is a relative newcomer on the food scene, having
been created in 1929 at the Martin Brothers’ French Market and Coffee Stand during the streetcar strike of the same year.
The Martin brothers, who worked on streetcars before opening their restaurant, offered free meals to
the striking workers. When a striker walked in, the brothers would yell “Here comes another poor boy”and a sandwich would appear to feed the famished striker. These original poor boy sandwiches don’tclosely resemble today’s po’boys, however, being mostly fried potatoes, gravy and bits and pieces of roast beef on French bread.As the Po’Boy gained popularity, other restaurants adopted and adapted the sandwich until it has become what we know today. Gone are the days of potatoes and gravy on French bread, today po’boys
can be found with much more upscale ingredients like shrimp, crab, oysters or steak. Most po’boys
come dressed with remoulade sauce (see recipe in this post for an infused remoulade sauce), lettuce, tomatoes and pickles.
The classic Shrimp Po’Boy uses breaded and fried shrimp. For me, even after I have removed a portionof the inside of the loaf of bread, to give me more room for fillings, it’s still too much bread when I use
fried shrimp. I also don’t care for the mess that deep frying creates. Since the pickles on the sandwich serve as a foil to the fried shrimp, I have replaced them with onions and am using saluted, rather than fried, shrimp.
Laissez le bon temps rouler!

ingredients :

1 pound load of French or Italian bread
4 T infused butter
3 cloves garlic, put through garlic press, divided
1 t minced flat leaf parsley
1 pound shrimp, peeled and deveined
1 T canola oil
2 T creole or cajun seasoning
Juice and zest of 1 lemon
3/4 c infused remoulade sauce
Shredded lettuce
Sliced tomatoes
Sliced sweet onion
Preheat oven to 350 degrees F.
Slice bread load in half horizontally. Scoop out most of the interior of the loan, leaving ½ inch border all
around.
Mix 4 T infused butter, 2 garlic cloves and parsley. Spread on the cut side of bread and bake for
approximately 5 minutes unƟl crispy.
Heat a large skillet over medium-high heat. Add canola oil.
Toss shrimp with remaining garlic clove, lemon zest and creole seasoning. Add shrimp to skillet and
sauté until shrimp are cooked, approximately 2 minutes per side. Squeeze lemon juice over cooked
shrimp.
Put cooked shrimp on one side of the bread. Put shredded leƩuce, tomatoes and onion on the other
side of bread. Drizzle remoulade everything. Carefully close sandwich and cut into 2-4 pieces and enjoy

Infused Remoulade Sauce

Ingredients:
1 cup infused mayonnaise
2 T creole or spicy brown mustard
1 garlic clove, minced or put through garlic press
1 T sweet paprika
1 t lemon juice
2 T creole or cajun seasoning
1 t hot sauce
1 t apple cider vinegar
½ t sugar
1 t prepared horseradish
Salt and pepper to taste
Mix all ingredients in in medium bowl. Refrigerate for at least 1 hour to allow flavors to meld.

Culinarily Yours in Cannabis

Mary Ann