Po' boys are traditional New Orleans sandwiches stuffed with meat or seafood and often "dressed" with shredded lettuce, tomatoes, pickles and mayonnaise. This crowd-size version, made on a large Italian loaf, goes one further with a drizzle of warm garlic butter.
Recipe courtesy of Food Network
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Total:
25 min
Active:
25 min
Yield:
4 servings
Level:
Easy
Total:
25 min
Active:
25 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Cook the shrimp according to the package instructions.

Meanwhile, add the butter, garlic and 1/2 teaspoon salt to a small pot over low heat. Cook, stirring occasionally, until the garlic softens and toasts slightly, about 10 minutes.

Finely chop 1/3 cup of the pickles and whisk together with the sour cream, mayonnaise, hot sauce, 1/2 teaspoon salt and several grinds black pepper in a small bowl. 

Slice the bread in half lengthwise, leaving one of the long sides connected, and open the loaf like a book. Hollow out the middle of the bread about 1/4 inch deep, saving the crumbs for another use. Spread the mayonnaise mixture over the bread, layer on the lettuce, tomato and remaining 2/3 cup pickle chips and top with the cooked shrimp. Stir the parsley into the butter mixture and drizzle over the sandwich. Top with a couple dashes hot sauce. Close the sandwich and cut into 4 portions. Serve with potato chips on the side.

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