Recipe courtesy of Food Network
Popcorn Shrimp Po' Boy
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 779
- Total Fat
- 39
- Saturated Fat
- 13
- Carbohydrates
- 69
- Dietary Fiber
- 5
- Sugar
- 4
- Protein
- 38
- Cholesterol
- 253
- Sodium
- 1419
- Total: 25 min
- Active: 25 min
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.