Good evening guys/girls...

Wanted to share a recipe that I have tried several times in the past and it has never turned out less than spectacular...All this talk about where to get the best poboy in New Orleans and/or Baton Rouge has got me thinking...the best ones I've ever had are the ones that I make myself. So, why can't we all start making great po-boys at our house?.....I have shared the outcome of this recipe with at least a dozen people and EVERY single one of them has stated that what was cooked was the best po-boy they've either ever eaten or have eaten in a very long time...

Ingredients:
1lb of peeled raw shrimp (good count..don't be stingy here..and remember..fresh is best)
2 nicely marbled ribeyes (I am fully aware a majority of you on here will baulk at the idea of using a ribeye for anything other than grilling, but just trust me on this)
2 purple onions
2 bell peppers
Sliced portabella mushrooms
Diced tomatoes
Shredded lettuce
Shredded Mozarella Cheese
Clarified Butter or Melted Butter

Preparation:
Prep here is the key...place each ingredient in a separate bowl...
Leave the shrimp peeled and whole (can butterfly)
Finely slice the ribeye into thin strips
Finely slice the onion, bell peppers, and mushrooms
Tomatoes should be diced and fresh
Lettuce of your choice should be shredded

The bread is totally up to you and will vary from which part of the state you're from...

Cooking:
Heat a black iron skillet or griddle over Med High heat.
Once the pan is hot, put in your butter and drop in a handful of your shredded ribeye and a handful of shrimp
Use a hard or metal spatula to constantly press the meet into the pan for at least a minute..
Chop and shred the shrimp and ribeye after letting up from your pressure and press down again..
Add the other vegetables on top of the meats and continue this process...
Before taking off and placing into the bun cover in butter and add your cheese and allow to melt..

Tricks:
I always butter the inside of my bread and place face down in another skillet to lightly toast the inside prior to adding the gooey mixture of goodness or mayonaise, etc...

Enjoy everyone...Anyone who's tried a "Rick's Special" on St. Charles...this is the closest thing I've tasted to it.. Cheers