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Shrimp Po' BoyShrimp Po' Boy
Shrimp Po' Boy

Shrimp Po' Boy

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Recipe - Dearborn Market
ShrimpPo'Boy.jpg
Shrimp Po' Boy
Prep Time10 Minutes
Servings4
Cook Time10 Minutes
Calories817
Ingredients
4 Hoagie rolls, split lengthwise in half
1/4 cup unsalted butter, softened
3 tablespoons olive oil
1 package (1 pound) panko-crusted shrimp, tail shells removed if needed
1/2 cup horseradish remoulade dipping sauce
16 bread & butter pickle chips
8oz iceberg lettuce (optional topping)
Directions

1. Preheat oven to 375°. Spread cut sides of rolls with butter and place, cut side up, on rimmed baking pan; bake 5 minutes or until toasted.

 

2. In large skillet, in 2 batches, heat 1 1/2 tablespoons oil over medium-high heat; add 1/2 the shrimp and cook 5 minutes or until internal temperature reaches 145°, turning once. Transfer shrimp to plate.

 

3. Spread cut sides of rolls with remoulade; top bottom halves of rolls with shrimp, pickles, lettuce and tomato, if desired, and top halves of rolls. Serve sandwiches with chips, if desired.

 

Nutritional Information
  • 55 g Total fat
  • 16 g Saturated fat
  • 108 mg Cholesterol
  • 1664 mg Sodium
  • 68 g Carbohydrates
  • 4 g Fiber
  • 9 g Sugars
  • 7 g Added sugars
  • 14 g Protein
10 minutes
Prep Time
10 minutes
Cook Time
4
Servings
817
Calories

Shop Ingredients

Makes 4 servings
4 Hoagie rolls, split lengthwise in half
Martin's Enriched Hoagie Rolls, 6 count, 20 oz
Martin's Enriched Hoagie Rolls, 6 count, 20 oz
$4.79$0.24/oz
1/4 cup unsalted butter, softened
Land O Lakes Unsalted Butter, 4 count, 1 lb
Land O Lakes Unsalted Butter, 4 count, 1 lb
$5.99$5.99/lb
3 tablespoons olive oil
Botticelli Everyday Cooking Extra Virgin Olive Oil, 16.9 fl oz
Botticelli Everyday Cooking Extra Virgin Olive Oil, 16.9 fl oz
$13.29$0.79/fl oz
1 package (1 pound) panko-crusted shrimp, tail shells removed if needed
Wholesome Pantry Cooked Shrimp Ring with Cocktail Sauce, 26 - 31 shrimp per tray, 26 oz
Wholesome Pantry Cooked Shrimp Ring with Cocktail Sauce, 26 - 31 shrimp per tray, 26 oz
$26.99$1.04/oz
1/2 cup horseradish remoulade dipping sauce
Woeber's Sandwich Pal Horseradish Sauce, 16 oz
Woeber's Sandwich Pal Horseradish Sauce, 16 oz
$3.49$0.22/oz
16 bread & butter pickle chips
B&G Bread & Butter Chips with Whole Spices Pickles, 24 fl oz
B&G Bread & Butter Chips with Whole Spices Pickles, 24 fl oz
$4.79$0.20/fl oz
8oz iceberg lettuce (optional topping)
Fresh Iceberg Lettuce, each
Fresh Iceberg Lettuce, each
2 for $3.00
$1.50 was $2.29

Nutritional Information

  • 55 g Total fat
  • 16 g Saturated fat
  • 108 mg Cholesterol
  • 1664 mg Sodium
  • 68 g Carbohydrates
  • 4 g Fiber
  • 9 g Sugars
  • 7 g Added sugars
  • 14 g Protein

Directions

1. Preheat oven to 375°. Spread cut sides of rolls with butter and place, cut side up, on rimmed baking pan; bake 5 minutes or until toasted.

 

2. In large skillet, in 2 batches, heat 1 1/2 tablespoons oil over medium-high heat; add 1/2 the shrimp and cook 5 minutes or until internal temperature reaches 145°, turning once. Transfer shrimp to plate.

 

3. Spread cut sides of rolls with remoulade; top bottom halves of rolls with shrimp, pickles, lettuce and tomato, if desired, and top halves of rolls. Serve sandwiches with chips, if desired.