A Modern Day Fairy Tale: Shrimp Po Boys- A Recipe!

Thursday, February 17, 2011

Shrimp Po Boys- A Recipe!

When my husband is home, we go out to eat...a lot. It actually drives me crazy at times, because well, I can do nearly a full weeks worth of groceries for about as much as one meal would cost out! Crazy! But anyway, I usually tend to order one of the cheaper things on the menu...partially to balance out the costs, but also because I've honestly tended to prefer those choices! One of my favorite things to order- shrimp po boys! Surprisingly, until recently I had never attempted to make them on my own. But after browsing a few different recipes , I finally gave it a shot. You can find the recipe I based it off of at Annie Eats. But I did make a few variations. The recipe as posted:

Spicy Shrimp Po' Boys
4 sandwiches
For the remoulade sauce:

½ cup plus 2 tbsp. light mayonnaise
2 tbsp. stone ground mustard

1 clove garlic, minced
1½ tbsp. pickle juice

½ tsp. prepared horseradish

¼ tsp. cayenne pepper

¼ tsp. hot paprika
Dash of hot sauce

For the sandwiches:
1 lb. medium-large shrimp, peeled and deveined

1 tbsp. olive oil

2 tbsp. cajun seasoning blend
1 baguette (or 4 sandwich rolls)

Shredded lettuce

Sliced tomato


To make the remoulade sauce, combine all of the sauce ingredients in a blender or food processor a
nd process until smooth. (If you don't have a blender or food processor, you can just mix it in a small bowl with a spoon.) Adjust seasonings to taste. Chill until ready to use.

To prepare the sandwiches, combine the shrimp with the olive oil and cajun seasoning in a medium bowl. Toss well to coat the shrimp. Heat a grill pan to medium-high and grill the shrimp just until opaque, about 2 minutes per side. Remove the shrimp from the pan and set aside.

Slice the baguette into 4 servings, and cut horizontally to open the bread. Spread some of the remoulade sauce onto both pieces of the bread. Layer the bottom slice of bread with shrimp, then top with lettuce and tomato as desired. Top with the remaining piece of bread and serve immediately.

My changes:
First of all, I bought a store bought remoulade sauce (Boar's Head) to save time. I like keeping it on hand anyway, so delicious! And I also added smoked paprika to the shrimp. I love smoked paprika, and I use it on just about anything...it really adds a little something extra to any dish and I LOVED the way it tasted with the shrimp for this. A very small change, but it really does change the taste a lot.
I can definitely see this becoming a regular around here. Enjoy!

*This recipe will be linked at What's Cooking Thursday at Feeding Four. For more great recipes, click on the picture below and see what everyone else is cooking!

1 comment:

  1. That looks so yummy! I've never bought/cooked shrimp. I really don't even know what to look for when buying shrimp? And Shon has a shellfish allergy, so sadly, no shrimp for him!


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