I Made a Po’ Boy, Everybody Loves Me
I love a good shrimp po’ boy. Especially one with grilled shrimp. And if it’s a shrimp and sausage po’ boy? You better get out of the way! Anyway, whenever we eat out and I discover the restaurant serves a po’ boy, I feel it’s my duty to try it. Half the time it ends up being pretty good, and the other half… not so much.
One place that has an exceptional po’ boy is Eagles Landing, a nearby restaurant that serves food with a Cajun flair. I’m not sure they serve anything that doesn’t taste good! Maybe the next time we go there, we will do a review.
So, back to po’ boys. One day last week, the Wife brought home some shrimp from Publix. The following day at work, I kept thinking how tasty a po’ boy would be, so I took a few minutes to look up remoulade sauce recipes. The one I found looked easy enough AND we had all the ingredients, or variations, at home. No going back to the store. Woohoo! I knew we also had French hamburger buns, which, I thought, would work just fine for po’ boys at home. At home, I pulled out the shrimp and noticed we also had some spicy Italian sausage. Jackpot!
Get This Remoulade Started
I made the remoulade sauce first. Get the recipe here. It was easy to make and there was more than enough for our po’ boys. I stuck it in the fridge while I cooked the sausage and shrimp. As an aside, we had more than enough remoulade leftover for other meals, and believe me, it didn’t go to waste. Imagine shredded chicken tacos with lettuce, grape tomatoes, and remoulade. They were so good!
Yeah, Toast(ed) Buns
With the remoulade finished and melding, I started on the buns. I heated up my iron skillet on medium heat, tossed in a pat of butter, then toasted the French hamburger buns. I did it for just a couple of minutes on each side, toasting the top and bottom, then flipping each so the inside is also toasted. Buns always seem best when they have crusty edges!
Spice It Up
I then removed the buns and tossed in the spicy Italian sausage. The sausage came in a package of five links, but I just used one for this recipe. I cut it up first then tossed it in the skillet. After it browned, I reduced the heat and added minced garlic, chopped green onion, and the shrimp. Our shrimp was already peeled and deveined (thanks, Publix). The garlic and shrimp don’t take long to cook. Left for too long unattended, you run the risk of burning the garlic. After a couple of minutes, I flipped the shrimp, which were done when they turned an opaque pink color on both sides. Once done, I removed the shrimp from the heat.
We Built This Po’ boy
I spread the remoulade on both inner pieces, then scooped on some shrimp and sausage, and topped off with lettuce and sliced tomato. You know it’s good when it’s messy! Be sure to have paper towels handy!
This is How We Do It
Ingredients:
- 1.5 lbs of peeled, deveined shrimp, uncooked. We had enough for 4 servings.
- 4 French hamburger buns, halved. Ours were from the Publix Deli, which are not already sliced in half.
- 1 spicy Italian sausage
- 2 gloves of garlic, minced
- 1 green onion, sliced
- 1 tsp chili powder
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 pat of butter
- 1 tsp olive oil
Instructions:
- Pat shrimp dry and, in a mixing bowl, toss with garlic powder, chili powder, salt and pepper. Set aside.
- Heat skillet on med high. Melt butter. Toast each side of buns, including the inner portion. Approximately 1-2 minutes for each side. Remove and set aside.
- Add sausage to skillet and brown. Once sausage is browned, reduce heat to med low.
- Add olive oil to skillet.
- Add minced garlic and shrimp. Cook shrimp 4-5 minutes, or until pink and opaque on both sides.
- Remove skillet from heat. Spread remoulade on buns, add shrimp and any fixin’s, and enjoy!
