Are those chorizos? Might be the same sausage, but I would like to make sure. (Should there be a cedilla under the c, as in chourio, I'd be more sure.)Ken Hulme said:
Since "sumer is icumen in", I thought y'all might like to try this gourmet sandwich recipe for your next bike trip, boat ride, or day playing dulcimers in the park. I won first place in the Boating TV "Best Boating Sandwich" with this version of a Nawlins' Po Boy. Gaspar Sausage was the co-sponsor. I won 25 pounds of their very good chourico and linguisa. The chourico is nice for those who don't like much spice. You could also substitute any of the Hillshire Farms style ring sausages...Shrimp & Chourico Submarine
The perfect boat sandwich is submarine of course. In this case a New Orleans style Po Boy sub with traditional hard crusty baguette bread, not a soft hoagie type roll. Hard crusty bread can stand more time at sea before becoming mushy and soft. Po Boys can be undressed or dressed.
1 fresh French Baguette, about 24 long
1/2 lb Shrimp, 16-20 count, peeled & deveined
1/2 lb Gaspar Chourico or Extra Hot Chourico
1 Tbsp Creole/Cajun spice blend, to taste
2 Tbsp Olive oil
1 Red Bell Pepper, cut into strips
3/4 cup Kalamata Olives, pitted (or regular pitted Black Olives)
All of the above, plus
1 large Dill Pickle sliced into thin strips
2-3 Roma Tomatoes, sliced into rounds
1-2 long leaves of fresh Romaine lettuce
1/4 Cup Mayonnaise mixed with 2 Tbsp Lime juice
1/2 Red Onion, sliced thin
Salt & Pepper to taste
Slice the bell pepper and roughly chop the olives. Set aside.
Slice the chourico diagonally to make long oval pieces about 1/8 thick. Saute the chourico in a splash of oil on medium heat to brown it and bring out the flavors. Remove from pan and reserve. Toss shrimp with spice blend and saute them in the same skillet, adding more oil if necessary. Cook just until the shrimp turn pink, remove from pan and cool.
To assemble the dressed sandwich:
Slice the baguette lengthwise, but leave it hinged. Brush the insides of the loaf with the lime-mayo. Fold the romaine leaves lengthwise along the center rib. Place in the baguette, with the lettuce ribs running along the bread hinge. Inside the folded lettuce, arrange slices of chourico, the shrimp and red pepper strips. Top with slices of tomato, pickle, onion and additional shredded romaine if desired. Add a dash of salt & pepper and serve.
Can be assembled and wrapped in plastic wrap ashore; or the individual components can be placed in zip top bags and stored in the cooler until lunch time, and then assembled. Serves 2-4 hungry boaters.