Garlic Butter Shrimp Po’Boy
I must be craving sandwiches these days (see: pizza sandwich, fried pork cutlet po’boy, birria torta ahogada, meatball sliders, lobster rolls…), so it only seems fitting that I decided to stuff a garlicky, buttery shrimp scampi-like concoction between bread and call it a po’boy. This one comes together in a flash. Whisk together a shortcut remoulade, slice a few toppings and quickly saute shrimp in lots of butter, garlic and my Lemon & Shallots seasoning, and voilà, dinner is on the table.
Garlic Butter Shrimp Po’Boy
Ingredients
Remoulade Sauce
- 1/3 cup Heinz chili sauce
- 2 tablespoons sweet pickle relish
- 1/2 cup mayonnaise
- 2 tablespoons grated horseradish
- 1 tablespoon lemon juice
- 1 tablespoon Lemon & Shallots seasoning
- Salt
- Pepper
Shrimp
- 8 tablespoons butter, divided
- 5 garlic cloves, grated on a microplane
- 2 tablespoons Lemon & Shallots seasoning
- 1 1/2 pounds large shrimp, peeled and deveined
- 1/4 cup chopped parsley leaves
Toppings
- Hoagie rolls, soft French bread, bolillo rolls, or similar
- 1/2 red onion, sliced
- 1 large tomato, thinly sliced
- 1 head romaine lettuce, shredded
Instructions
First, make the sauce. Whisk everything together in a small mixing bowl until well combined. Refrigerate until ready to use.
In a large skillet over medium heat, melt half of the butter. Add the grated garlic and Lemon & Shallots seasoning. Cook for a few minutes, being careful not to burn the garlic, then add the shrimp. Turn the heat to medium-low and gently saute the shrimp, tossing to cook evenly. Add the parsley. Once the shrimp is cooked through, a total of about 5 minutes, turn off the heat and swirl in the remaining butter.
Slice the hoagie roll in half and scrape out part of the interior of the roll so you can maximize your fillings. Add a layer of shrimp, making sure to get lots of garlic butter from the pan. Layer with sliced red onion, sliced tomatoes and shredded romaine lettuce. Drizzle with remoulade. Serve right away with a big stack of napkins.
