Here's the recipe from Queen Anne's Catering for Shrimp Pore-Boy

8 fresh hard rolls
¼ cup olive oil
1 pound fresh small shrimp, cleaned and de-tailed
1 med red onion
1 red pepper
1 green pepper
1 yellow pepper
1 table spoon Cajon seasoning
1 cup spicy mayonnaise

Split and toast hard rolls, set aside on a tray covered to stay warm

Rinse and season shrimp with ½ Cajon seasoning

Clean and cut the red onion and peppers into thin strips

Heat a large non stick wok to 500 deg F. add oil then shrimp stir till almost half done and add the peppers and onions stir once more then cover and steam till done about 5 min.

Remove from heat place in a serving dish top with the remaining seasoning and serve.

Fill split hard rolls and top with your favorite spicy mayo and enjoy.

Serves 4 to 6