the history of po' boy sandwiches a few months back. I ate my first po' boy almost exactly 11 years ago when I was in New Orleans for Mardi Gras. This year for Mardi Gras, I wanted to make something to celebrate the day. I considered gumbo but didn't feel like making that much effort. Shrimp po' boys seemed much easier.
I got a package of frozen shrimp that were on sale at the store and two other important things: 7 Mares hot sauce and Abita Purple Haze. The former is a hot sauce I learned about at Tacos Ensenada, claiming to go particularly well with seafood. I'm not sure why, but it does seem to complement seafood a little better than most. The latter is a New Orleans beer, the only fruit-flavored beer I like in America. (I was hoping to get Abita's Turbodog, but the store was sold out.)
On a bolillo roll I spread a mix of mayo and the hot sauce, along with some chopped pickles and pieces of butter lettuce. I fried the shrimp in a pan for about five minutes, drained off the excess oil and layered them on top of the lettuce.
It was a very good sandwich. Did it take me back to Bourbon Street? Nah. It wasn't that good. But the hot, crispy shrimp, the soft roll, and the spicy sauce were wonderful complements to each other. I offered to trade Elizabeth some beads for flashes, but the only beads I have are Lakers beads, and she said she didn't want them. Oh well.