Shrimp Po Boy ‘Tailgate Style’
1 French baguette
1 cup sharp cheddar cheese, grated
1 stick of butter
2 tablespoons Paul Prudhomme’s Redfish Magic
2 lbs. 31-40 count shrimp, peeled and deveined.
2 cups iceberg lettuce, shredded
Take the baguette and slice it lengthwise down the middle, but do not cut all the way through so the bottom side is still connected. Spread the bread apart into a ‘v’ shape and spread the shredded cheese down the middle. Spread grated cheese down the middle evenly. Place on a baking pan and put it in a 400 degree oven for a couple of minutes until the cheese is melted.
Put the butter in a large saute pan over medium high heat along with the Cajun seasoning. When butter is melted add the shrimp. Cook until shrimp have changed color and have curled up.
Remove the bread from the oven and spread the lettuce over the cheese evenly. Then pour all the shrimp and butter evenly down the length of the sandwich. Cut into the size pieces you prefer or wrap it in foil and take it on the road!