Besides the hot dog bun (whole wheat hoagies are hard to come by), this shrimp po'boy is pretty standard southern fare. The shrimp are pan seared (bypassing the fryer) and the mayo-relish-onion dressing is embellished (gourmet'ed) a bit. Dustin had his first po'boy down in Charleston last month and declared it his favorite shrimp ever eaten. Served in a crusty top, soft interior bun with lettuce, tomato, and a hearty helping of mayo (not to mention the buttery sauce those shrimp were swimming in), of course it was good! I had a bite (or two) to make sure, and it was. But I have to say, this version is dang delicious as well. The bread aspect could be improved (baking my own might be inevitable), but otherwise, this southern sandwich is stellar!
INGREDIENTS
1 lb. shrimp, peeled and deveined
1 1/2 tsp. Cajun seasoning
2 tsp. olive oil
4 hoagie rolls
1/2 cup romaine lettuce, shredded
tomato, thinly sliced
red onion, thinly sliced
For the tartar sauce:
1/6 cup mayonnaise
1 Tbsp. sweet pickle relish
2 tsp. shallots, minced
1/2 tsp. capers, chopped
dash of hot pepper sauce (Tabasco)
DIRECTIONS
1. To make the tartar sauce, combine mayonnaise, relish, shallots, capers and hot sauce in a small bowl. Refrigerate until ready to use.
2. Preheat olive oil in a large skillet over medium high heat. In a large bowl, toss shrimp with Cajun seasoning. Add shrimp to the skillet and cook 2 minutes on each side, or until done.
3. Cut open hoagie rolls. (You can toast the rolls to make them warm and crunchy.) Layer with lettuce, tomato, onion, shrimp, and top with tartar sauce. Serve immediately.
Makes 4 sandwiches.
(Adapted from Cooking Light)
Jessie these look delicious you need to cook them for me sometime, and the fries
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