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

Save Recipe Print

Total:: 25 min
Active:: 25 min

Yield:: 4 servings

Level:: Easy

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.

My Private Notes

Name: Popcorn Shrimp Po' Boy
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
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