Cajun Chubby Shrimp and Veggie Debris Po'boy

8
Barbara Hahn

By
@barbray

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. Test Kitchen Avatar The Test Kitchen


Rating:

★★★★★ 1 vote

Comments:
Serves:
2
Prep:
15 Min
Cook:
15 Min
Method:
Stove Top

Ingredients

  • REMOULADE SAUCE

  • 1 bunch
    green onions
  • 2 stalk(s)
    celery
  • 1/2 bunch
    fresh parsley
  • 3/4 c
    mayonnaise
  • 4 Tbsp
    Creole mustard
  • 2 Tbsp
    ketchup
  • 1 tsp
    prepared horseradish
  • 5 tsp
    paprika
  • 1 tsp
    sea salt
  • 1 tsp
    freshly ground black pepper
  • 1/4 tsp
    cayenne pepper
  • 5 tsp
    freshly squeezed lemon juice
  • SANDWICH

  • 8 medium
    mushrooms, sliced
  • 2 tsp
    olive oil
  • 1 c
    vegetable oil
  • 8 slice
    green tomatoes
  • 1 c
    Cajun shrimp breading
  • 32 medium
    shrimp, peeled and deveined
  • 2
    8-inch baguettes, sliced
  • 1 c
    shredded iceberg lettuce
  • ·
    garnish - additional tomato slices and petite pickles

How to Make Cajun Chubby Shrimp and Veggie Debris Po'boy

Step-by-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.
  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.
  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.
  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.
  5. To make sandwich, spread inner part of baguette with a generous portion of Remoulade sauce.
  6. Place lettuce on top. Top with mushrooms and fried green tomatoes. Then add shrimp.
  7. Serve with additional tomato slices and petite pickles, if desired. Makes 2 sandwiches.

Printable Recipe Card

About Cajun Chubby Shrimp and Veggie Debris Po'boy

Course/Dish: Sandwiches Seafood
Main Ingredient: Seafood
Regional Style: Cajun/Creole
Other Tag: Quick & Easy



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