Shrimp Po’ Boys

When my family and I went down to New Orleans many years ago, I must have eaten one of these every day for snack while out and about.

image

coleslaw mix, mayo, yogurt & dill pickle relish

image

coleslaw mix, mayo, yogurt & dill pickle relish

Now many years later, my colleague was talking about trying to make them. That night, I actually stumbled on a recipe that looked somewhat easy and pretty healthy if you substitute.

image

oil, chili flakes, paprika & pepper

image

shrimp covered in oil, chili flakes, paprika and pepper

I ended up giving her a copy of the recipe and we both waited for the other to make it, not realizing, this could be awhile. Not sure why we sat on the recipe for so long, but I am so happy I didn’t wait any longer! So delicious!

image

cooked shrimp covered in oil, chili flakes, paprika and pepper

Now it is definitely on the menu at our house! My husband loved it! I hope this post convinces her to make it, as she will be missing out!

image

Shrimp Po’ Boy

image

Shrimp Po’ Boy

The recipe makes 4 sandwiches. It was a perfect dinner and then lunch for my husband and I. Also perfect for a weekend snack!

Shrimp Po’ Boy

Prep time: 5 minutes     Cook time: 5 minutes     Cool time: 1 minute

Ingredients:

2 cups prepared coleslaw mix

1 tsp chili powder/chili flakes

2 tbsp dill pickle relish

1/2 tsp paprika

2  tbsp mayo

1/4 tsp freshly ground pepper

2 tbsp plain yogurt (greek also works)

4 fresh rolls or hot dog buns

1 pound peeled and deveined raw shrimp

4 tomato slices

1/4 cup thinly sliced red onion

4 teaspoons canola or vegetable oil, divided

Directions:

Preheat pan or grill to medium heat.

Combine coleslaw mix, relish, mayo and yogurt in a medium bowl and set aside.

In another medium bowl, coat shrimp with 2 teaspoons oil, chili powder or flakes, paprika and pepper. With the remaining oil, lightly brush the inside of each bun.

Add the shrimp to the pan or grill pan and spread in a single layer. Cook shrimp for 1.5 minutes on one side, and 1.5 minutes on the other, until the shrimp are pink and just cooked through, approx 3 minutes. Toast buns on the grill for a minute, oil side down, or you can use a toaster oven, oil side up.

When buns are toasty, add a slices of tomato and onions to the buns. Add about 6-8 shrimp per sandwich (1/2 cup) and top with coleslaw mixture.

{Original recipe found on iVillage}

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s