Recipe courtesy of Food Network
Popcorn Shrimp Po' Boy
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.
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
Ingredients
One 18-ounce box frozen popcorn shrimp
4 tablespoons unsalted butter
2 cloves garlic, finely chopped
Kosher salt and freshly ground black pepper
1 cup dill pickle chips
1/3 cup sour cream
1/3 cup mayonnaise
2 teaspoons hot sauce, plus more for serving
One 20-by-5-inch loaf soft French or Italian bread (about 1 pound)
4 cups shredded iceberg lettuce (about 1/2 small head)
1 large ripe tomato, thinly sliced
1/4 cup fresh parsley leaves, chopped
Potato chips, for serving
Directions
- 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.
