Sauteed Shrimp Po Boy

If you love seafood as much as I do, you’re constantly looking for excuses to eat more of it. Well, here’s a great excuse to have shrimp for lunch, especially on a weekend.

This recipe is a slight twist on the classic Po Boy, which calls for fried shrimp. This version takes less time, and I think they taste better, too.

I know that I normally have more to say about my recipes, but today I don’t have a great story from my childhood, or a “how it began” tale to tell.

So how about I just show you how to make these?

Ingredients:

2 cups finely shredded red cabbage
2 tablespoons dill pickle relish
2 tablespoons mayonnaise
2 tablespoons nonfat plain yogurt
1 pound peeled and deveined raw shrimp (51-60 per pound; see Shopping Tip)
Olive oil
1 teaspoon chili powder
1/2 teaspoon paprika
1/4 teaspoon black pepper
1/4 teaspoon garlic
1/4 teaspoon dry mustard
4 small sub rolls
4 tomato slices, halved
1/4 cup thinly sliced red onion

Instructions:

First, get everything ready. Slice your tomatoes, onions and cabbage. Peel and devein shrimp if necessary.

Pre-heat oven to 400°.

Finely shred the cabbage.

In a medium bowl, combine cabbage, relish, mayo and yogurt. Set aside.

In another medium bowl (or zip-lock bag) toss shrimp with a little olive oil (about a tablespoon), chili powder, paprika, pepper, garlic and mustard powder.

Brush inside of buns with a little olive oil. (this is optional, but it’s worth it!)

Toast buns in oven while cooking shrimp. (but keep an eye on them!)

Heat large saute pan over medium-high heat. When hot, add a bit of olive oil. When it shimmers, swirl it around in the pan to coat entire bottom.

Add shrimp to pan. Cook for about a minute, then turn all shrimp. Continue to cook for another minute or two, until just pink all the way through. Do NOT overcook! If you do, they’ll be tough little balls of rubber, making chewing a workout instead of a joy.

Remove buns from oven, and turn shrimp into bowl.

Place tomato and onion in each bun.

Spread some cabbage down the middle of each bun.

Top with one quarter of the shrimp.

Devour.

Notes:

I suggest you use 16-20 or 21-25 count shrimp. Anything smaller is a pain and will probably overcook. anything larger will require cutting down to bite-size.

Feel free to spice the shrimp early so they can marinate for a while. I always do.

For Manly Men, plan on two sandwiches per person.

You can do a grilled version by simply… using a grill! If you do, use a grill basket or skewers to keep the shrimp from falling into the fire.

Have fun, and leave me a comment to tell me what you think of this recipe, or about any changes you made. And, of course,

Play with your food!

Lane

Check out more Sandwich recipes here.

Check out more Seafood recipes here.

Did you like this recipe? What recipes would you like to learn? Leave me a comment and tell me your thoughts! (And don’t forget to LIKE this post!) Share it using the tiles below.

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