Shrimp Po' Boys | Our Family Eats

It’s the week before Thanksgiving, and my to-do list is growing instead of shrinking. I’m betting most of you are feeling that mounting panic – I mean excitement – as well. With all the preparations going on, getting dinner on the table this week is almost an afterthought. Then the week after Thanksgiving is usually spent recovering from all the activity, and the calories. Super fast, easy dinners are always on my menu this time of year, but that doesn’t mean every meal has to be spaghetti. These shrimp po’ boys are just as quick to throw together, and taste so fresh. They’re light and delicious, and a completely unexpected meal to have in the middle of the holidays while everything seems to be so heavy and calorie laden.

Traditional shrimp po’ boys are made with fried shrimp, but I keep things light by simply sauteing them in some olive oil. They keep their fresh flavor, and make these sandwiches a breeze to throw together. You can thaw frozen shrimp in just a few minutes, so this can be on the table quick, even if you didn’t have time to plan ahead. Serve it with these Parmesan Garlic Fries and your favorite frosty cold beverage and it makes a fun way to wind down after a hectic week too.

Shrimp Po’ Boys

serves 4

1 pound shrimp, peeled and deveined

1 tablespoon Old Bay Seasoning or Lawry’s seasoned salt

pinch of red pepper flakes to taste

4 hoagie rolls, sliced in half

1/4 cup light mayonnaise

2 tablespoons pickle relish

2 tablespoons olive oil

2 cloves garlic, minced, divided

1/8 teaspoon dried parsley

Tabasco Sauce to taste

Lettuce

Tomato slices

In a medium bowl combine shrimp, Lawry’s, and red pepper flakes. Stir well and set aside.

In another bowl mix together mayonnaise and pickle relish. Add about 1/2 clove of the minced garlic to the mayonnaise mixture and stir well. Spread mayo mixture on one side of each hoagie roll. Set aside.

Heat oil in a large skillet over medium heat. Add remaining garlic to pan and cook 30 seconds. Add shrimp to pan in a single layer. Cook 3 minutes then turn over and cook 2 – 4 more minutes, until shrimp are done and turn opaque. Remove from heat.

Divide shrimp evenly among hoagie rolls. Sprinkle with Tabasco sauce as desired. Top with lettuce and tomato slices. Place other half of hoagie roll on top and serve.

adapted from My Recipes via Cooking Light

Shrimp Po’ Boys

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