Chef Barry's Shrimp Po Boy & Shrimp Roll Recipes

9:15 AM, Aug 12, 2012   |    comments
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Shrimp Po Boy Recipe

Makes 4 servings

2 cups raw shrimp
1tablespoon vegetable oil
2 tablespoons Cajun seasoning
1 tablespoon Spice Delight All-Purpose Essence
4 (6-inch) soft hoagie rolls
1/4 cup mayonnaise
2 tablespoons Wickles pickle relish
1 cup shredded lettuce
8 tomato slices

1. Mix spices together. Coat shrimp evenly with a third of spice mixture. Place remaining spice mixture in a plastic zipper bag and reserve for another use.
2. Heat oil in a skillet over medium-heat.
3. Sauté shrimp 2 minutes per side.
4. Combine mayonnaise and pickle relish.
5. Spread mixture on bottom of hoagie rolls
6. Layer lettuce, tomato and shrimp on roll. Put hoagie roll top over shrimp. Serve immediately.

Shrimp Rolls Recipe

Makes 4 servings

2 cups cooked shrimp, diced
¼ cup mayonnaise
1 tablespoon prepared mustard
1 tablespoon finely chopped onion
1 tablespoon finely chopped celery
1 tablespoon Spice Delight All-Purpose Essence
1/4 teaspoon ground black pepper
2 tablespoons melted butter
4 soft hotdog rolls

1. Place cooked shrimp in a large non-metallic bowl.
2. Add next 6 ingredients and mix well.
3. Spread melted butter on both sides of hot dog rolls.
4. Toast in a skillet over medium heat, about 1 minute.
5. Fill hot dog rolls with shrimp mixture. Serve immediately.

Chef Barry Moody

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