Shrimp Po Boys

My mom grew up in South Alabama- not too far away from the ocean.  Growing up, we’d go visit my Great Grandmother Sellers.  I remember eating at this one restaurant as a little girl and trying something I’d never heard of before: a Shrimp Po Boy.  I loved every bite of it.  Honestly, I don’t think I had another one until a couple years ago when we discovered a really tasty seafood joint in Franklin, TN called Uncle Bud’s Catfish Shack.  Oh, my goodness.  It was just as wonderful as I remembered.  We moved, though, so my Shrimp Po Boy fix was lacking.  Honestly, I stumbled upon this recipe by accident.  It wasn’t a Po Boy when I first made this.   But one bite made me realize that it was destined to be a Po Boy.  What is a Po Boy anyway?  It’s a luscious sandwich of cajon seasoned shrimp (fried, grilled, or baked) upon a toasted bun served with the option of lettuce and plain or cajon mayonnaise.  Y’all are going to love this!

Shrimp Po Boys

Reach For: 

4 sandwich rolls

shredded lettuce (optional)

mayonnaise (optional- spicy or plain)

1 lb of shrimp (easiest with cooked shrimp)

2 TBSP olive oil

1/2 TBSP brown sugar

salt and pepper to taste

1 TBSP Cajon Seasoning (recipe follows…makes 1 cup)

5 tbsp kosher salt
2 tbsp cayenne pepper
2 tbsp garlic powder
1 tbsp chili powder
1 tbsp cumin
2 tbsp sweet paprika
1 tbsp dried oregano
1 tbsp dried thyme
1 tbsp freshly ground black pepper
1 tbsp onion powder

Directions: 

Preheat oven to 350 degrees.  Rinse shrimp, making sure to de-tail and de-vein.  In a baking dish, mix brown sugar, spices and olive oil together.  Toss shrimp in mixture.  Bake for 15 minutes, ensuring pinkness. Toast sandwich rolls with a little bit of butter.  Place a serving spoon worth of shrimp on each bun, topping with mayonnaise and lettuce. Serve warm.

Yields: 4 servings

Recipe Source:  Adapted from Scrumpdillyicious

 

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