My uncle George introduced me to shrimp scampi when I was 12 and I’ve loved it ever since. Slap it in a crispy-chewy baguette and you’ve got a heavenly po’boy sandwich. I make mine heavy on the garlic, so feel free to adjust to your own tastes.
Shrimp Scampi Po’Boy
serves 2
1 long baguette or loaf of French bread
2 Tblsp olive oil
1/2 cup minced onion or scallion
4 cloves garlic, minced
250 g (1/2 lb) peeled, steamed shrimp
big splash white wine
1/8 cup parmesan cheese (optional)
garnish (optional): lettuce, tomato, red onion
hot sauce (optional)
salt and pepper to taste
Slice the round ends off the loaf, then cut two 15-20 cm (6-8 inch) pieces and slice them lengthwise for the sandwiches. Toast or not, as you desire.
Take the round ends make fresh bread crumbs by shopping or grating the ends, then toasting in the toaster oven or under the broiler. Be careful not to burn them.
Heat the olive oil in a heavy skillet. Add onion and garlic, sauteeing until soft. Add shrimp and heat through. Splash with white wine. Stir in bread crumbs and optional cheese. Season to taste.
Pile the shrimp mixture on the bread and squash flat. The shrimp love to escape while you eat, so be prepared to chase them.
Your po’boy can be garnished with lettuce, tomato and thinly sliced red onion…or not, as you choose. Hot sauce optional but highly recommended.
