My mom grew up in South Alabama- not too far away from the ocean. Growing up, we’d go visit my Great Grandmother Sellers. I remember eating at this one restaurant as a little girl and trying something I’d never heard of before: a Shrimp Po Boy. I loved every bite of it. Honestly, I don’t think I had another one until a couple years ago when we discovered a really tasty seafood joint in Franklin, TN called Uncle Bud’s Catfish Shack. Oh, my goodness. It was just as wonderful as I remembered. We moved, though, so my Shrimp Po Boy fix was lacking. Honestly, I stumbled upon this recipe by accident. It wasn’t a Po Boy when I first made this. But one bite made me realize that it was destined to be a Po Boy. What is a Po Boy anyway? It’s a luscious sandwich of cajon seasoned shrimp (fried, grilled, or baked) upon a toasted bun served with the option of lettuce and plain or cajon mayonnaise. Y’all are going to love this!
Shrimp Po Boys
Reach For:
4 sandwich rolls
shredded lettuce (optional)
mayonnaise (optional- spicy or plain)
1 lb of shrimp (easiest with cooked shrimp)
2 TBSP olive oil
1/2 TBSP brown sugar
salt and pepper to taste
1 TBSP Cajon Seasoning (recipe follows…makes 1 cup)
5 tbsp kosher salt
2 tbsp cayenne pepper
2 tbsp garlic powder
1 tbsp chili powder
1 tbsp cumin
2 tbsp sweet paprika
1 tbsp dried oregano
1 tbsp dried thyme
1 tbsp freshly ground black pepper
1 tbsp onion powder
Directions:
Preheat oven to 350 degrees. Rinse shrimp, making sure to de-tail and de-vein. In a baking dish, mix brown sugar, spices and olive oil together. Toss shrimp in mixture. Bake for 15 minutes, ensuring pinkness. Toast sandwich rolls with a little bit of butter. Place a serving spoon worth of shrimp on each bun, topping with mayonnaise and lettuce. Serve warm.
Yields: 4 servings
Recipe Source: Adapted from Scrumpdillyicious
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