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cajun chubby shrimp and veggie debris po'boy

(1 RATING)
157 Pinches 8 Photos
barbray avatar
Park Hills, MO
Updated on Jul 16, 2020

I have always enjoyed seafood po'boys from New Orleans growing up on the Gulf Coast. You can enjoy one too right from your home - no travel to NOLA. My husband and oldest son thoroughly enjoyed and devoured my po'boys. Cajun fried shrimp and green tomatoes are the highlights of this sandwich. Easy to make so give it a try.

Blue Ribbon Recipe

We absolutely love shrimp po'boys and were excited to try this recipe. It was as delicious as we expected. The remoulade sauce is tangy with just the right amount of spice. Adding fried green tomatoes to the po'boy gives the sandwich a little crunch and tartness. This po'boy brings all the Cajun flavors of New Orleans into your kitchen.

— The Test Kitchen
prep time 15 Min
cook time 15 Min
method Stove Top
yield 2 serving(s)

Ingredients

  • REMOULADE SAUCE
  • 1 bunch green onions
  • 2 stalks celery
  • 1/2 bunch fresh parsley
  • 3/4 cup mayonnaise
  • 4 tablespoons Creole mustard
  • 2 tablespoons ketchup
  • 1 teaspoon prepared horseradish
  • 5 teaspoons paprika
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 5 teaspoons freshly squeezed lemon juice
  • SANDWICH
  • 8 medium mushrooms, sliced
  • 2 teaspoons olive oil
  • 1 cup vegetable oil
  • 8 slices green tomatoes
  • 1 cup Cajun shrimp breading
  • 32 medium shrimp, peeled and deveined
  • 2 - 8-inch baguettes, sliced
  • 1 cup shredded iceberg lettuce
  • - garnish - additional tomato slices and petite pickles

How To Make cajun chubby shrimp and veggie debris po'boy

  • Remoulade ingredients mixed together in a bowl.
    Step 1
    Mix all ingredients for Remoulade Sauce in a medium-size bowl. Cover and refrigerate until ready to use. Any remaining sauce can be stored in the refrigerator for 3 days.
  • Mushrooms cooking in a skillet.
    Step 2
    Heat olive oil in cast iron skillet over medium heat until hot. Add mushrooms and saute until soft. Set aside in a small bowl.
  • Green tomatoes frying in a skillet.
    Step 3
    Heat oil in the same skillet over medium-high heat. Dip green tomato slices in Cajun breading and fry until golden. Drain on paper towels.
  • Frying shrimp in a skillet.
    Step 4
    Dip shrimp in breading and fry in the same skillet over medium-high heat. Turn shrimp once and cook on both sides until golden brown. Drain on paper towels.
  • Remoulade spread onto a piece of bread.
    Step 5
    To make sandwich, spread inner part of baguette with a generous portion of Remoulade sauce.
  • Remaining ingredients placed on the bread.
    Step 6
    Place lettuce on top. Top with mushrooms and fried green tomatoes. Then add shrimp.
  • Step 7
    Serve with additional tomato slices and petite pickles, if desired. Makes 2 sandwiches.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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