cajun chubby shrimp and veggie debris po'boy

Name: Cajun Chubby Shrimp and Veggie Debris Po'boy
Prep time: 15 min
Cook time: 15 min
Yield: 2
Cuisine: Cajun/Creole
Ingredients: REMOULADE SAUCE; 1 bunch(es) green onions; 2 stalk(s) celery; 1/2 bunch(es) fresh parsley; 3/4 cup(s) mayonnaise; 4 tablespoon(s) Creole mustard; 2 tablespoon(s) ketchup; 1 teaspoon(s) prepared horseradish; 5 teaspoon(s) paprika; 1 teaspoon(s) sea salt; 1 teaspoon(s) freshly ground black pepper; 1/4 teaspoon(s) cayenne pepper; 5 teaspoon(s) freshly squeezed lemon juice; SANDWICH; 8 medium mushrooms, sliced; 2 teaspoon(s) olive oil; 1 cup(s) vegetable oil; 8 slice(s) green tomatoes; 1 cup(s) Cajun shrimp breading; 32 medium shrimp, peeled and deveined; 2 - 8-inch baguettes, sliced; 1 cup(s) shredded iceberg lettuce; - garnish - additional tomato slices and petite pickles

(1 rating)

Cajun Chubby Shrimp and Veggie Debris Po'Boy on a plate.

review

Blue Ribbon Recipe by

Barbara Hahn

@barbray

Park Hills, MO

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 @kitchencrew

(1 rating)

yield 2 serving(s)

prep time 15 Min

cook time 15 Min

method Stove Top

Ingredients For cajun chubby shrimp and veggie debris po'boy

REMOULADE SAUCE
1 bunch

green onions
2 stalk

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 md

mushrooms, sliced
2 tsp

olive oil
1 c

vegetable oil
8 slice

green tomatoes
1 c

Cajun shrimp breading
32 md

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

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.
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