Last night’s dinner was so tasty that I wanted to write it up. These are not proper shrimp po’boys; proper ones have the shrimp breaded and fried, and the remoulade sauce is much more complicated. However, these are easier to make at home for one or two people, mostly involved stuff I had on hand (I just had to buy the bread) and are extremely tasty with a real Cajun flavor. Quantities given are for one sandwich; it would be easy to double or triple.

Ingredients:
small baguette (I used half of what the local fancy supermarket calls a mini French baguette), sliced in half for a sandwich
about 6 medium shrimp per sandwich – big enough to be satisfying to bite into, small enough to fit on the bread
small tomato
Lettuce (I used red-leaf, that being what I had)
Cajun seasoning
Cooking oil

Hasty Remoulade sauce approximation
mayonnaise – about 2 heaping Tbsp
pickle juice
Worcestershire sauce
Tabasco
1 clove garlic, minced or crushed

In a small bowl, mix the mayo with around 1/2tsp pickle juice, a dash of Tabasco, a sploosh of Worcestershire sauce and the garlic. Stir and set aside. Heat a bit of oil in a saute pan. Meanwhile, toss the shrimp with a generous amount of Cajun seasoning. Saute the shrimp until pink all the way through; while they’re cooking, slice the tomato and cut the lettuce into ribbons. Toast the bread (I just put it under the broiler for a couple minutes). Spoon the remoulade sauce onto both halves of the bread. Line up the shrimp on the bottom half, top with the lettuce and tomato.

THIs time it was actually possible to eat the sandwich as a sandwich; other times I’ve had to use a knife and fork. It probably depends most on the relative sizes of bread and shrimp. But I cooked nearly half a pound of shrimp, and cut up too much lettuce and tomato (as i always do) so whatever didn’t fit on the sandwich I ate as a salad. It was awfully good.

Tonight Ted had his third work dinner in a row (apparently the snow we’re having didn’t make them cancel it, silly people) so I had bangers and mash, if that’s the proper term for andouille sausage and mashed potatoes made with garlic and sour cream. This may actually be the first time in my life I’ve used up an entire container of sour cream without having any of it go bad (excepting times when I bought the container and used it all in a single recipe).