Skip to main content

Zesty Shrimp Po Boys


Warm and buttery garlic shrimp topped with a zesty horseradish creole sauce are the star features of this tasty Shrimp Po Boy. I loved this very simple and fast sandwich. It has tons of flavor and it can be made start to finish in 20 minutes.


I kept my zesty sauce very light on the creole seasoning as I was serving this to my children. If you like it spicy, feel free to increase the creole seasoning in the sauce. You can even add a sprinkle of additional seasoning to the shrimp as they are cooking in the butter sauce if you'd like.


Mardi Gras month is almost at an end. I am bummed but glad we had a successful month with such tasty recipes.


Delish. Enjoy!

Zesty Shrimp Po Boys
Makes 4-6 servings

Ingredients:
  • For the sauce:
  • 1/2 cup mayonnaise
  • 1/3 cup ketchup
  • 2 Tablespoons horseradish sauce
  • 1/2 teaspoon Creole/Cajun seasoning, more to taste if you like it spicier
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon paprika 
  • 1 Tablespoon lemon juice
  • For the shrimp:
  • 4 Tablespoons butter
  • 2 cloves minced garlic
  • 1 lb medium or large shrimp, cooked and tails removed (uncooked is fine, it will just take longer as it needs to cook through)
  • 1 large good quality french bread, sliced in half lengthwise
  • 1 to 2 cups shredded romaine lettuce
  • Directions:
Directions:
  1. To prepare the sauce: Combine all of the sauce ingredients in a small bowl, stir well and chill until ready to use.
  2. To prepare the shrimp: In a large skillet over medium heat, add the butter and garlic. After the butter has melted and cooked the garlic for a minute or so, add the shrimp. Stir the melted butter sauce to coat the shrimp and cook until the shrimp are warmed through, about 2 minutes. Be careful not to overcook. If you use raw shrimp you will have to cook more like 4 minutes until pink. Remove from heat when warmed through.
  3. Assemble the sandwich: Spread the zesty sauce on one or both sides of the cut french bread loaf. Top with shredded lettuce and the warm shrimp. Top with additional sauce if desired. 

Recipe adapted from Favorite Family Recipes.

Comments

Post a Comment

Popular posts from this blog

Neiman Marcus Chicken Salad

This tasty Neiman Marcus Chicken Salad has a secret ingredient that gives the texture of the salad a wonderfully creamy texture. What is it ? Freshly whipped cream folded into the chicken, almond and grape salad. It works and it is wonderful.

Serve on a bed of curly lettuce, with crackers or on a croissant. Enjoy!

Mexican Dorito Casserole

I'm not even gonna pretend that this anything but what I call "Trash Food." Every once in a while trash food is the best kind of food, comforting and totally delicious. Mexican Dorito Casserole fits that description perfectly. Enjoy!

Stick of Butter Rice

This delicious side dish was a hit at my house. The raving over this recipe was intense. To put it mildly, everyone loved it.


Personally, I felt that the amount of butter could be cut down a bit in this recipe. I'll leave that up to you guys to decide what you think is best. I think I would go with 1/3 cup and see how that goes next time around. If you have unsalted butter I'd also recommend that you go with that, instead of the standard salted butter. Between the condensed soup and broth, it can get a bit salty.

Note that for this recipe you want to use standard white rice, not instant rice. Enjoy!

American Flag Strawberry Poke Cake

Get ready for an insanely delicious and patriotic dessert, an American Flag Strawberry Poke Cake. This is a fun one to have the kiddos help decorate. We've made this cake for a few forth of July celebrations now and it is always a huge hit.

An alternative and even simpler way of making this cake would be to use raspberries instead of the strawberries for the decoration on top. You could even use raspberry Jell-o as well. Enjoy!

Big Crumb Coffee Cake with Rhubarb

I tried out this delicious recipe from the wonderful blog Smitten Kitchen. The only thing I forgot was to add a dusting of powdered sugar on top. I love rhubarb so this was a winner. Enjoy!