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Sauteed Shrimp Po' Boys

Sauteed Shrimp

½ lb Medium Gulf Shrimp (36-40), peeled and deveined

8 tablespoons unsalted butter, divided

¼ cup green bell pepper, diced

¼ cup celery, diced

¼ cup white onion, diced

2 tablespoon garlic, minced, divided

Salt and Pepper to taste

4 French Rolls

¼ cup flat leaf parsley, stems removed, chopped

Heat a large sauté pan on medium heat. Melt half the butter in the pan and add bell pepper, celery, and onions. Season with salt and pepper. Sauteed vegetables until they become soft and start to turn translucent. Add 1 tablespoon of garlic and sauté for another minute.

Season shrimp with salt and pepper on both sides, increase heat to medium high and add the shrimp. Sauté shrimp for 2-3 minutes per side, or until they just turn opaque. Keep warm.

Preheat the oven to 375 degrees. Spread minced garlic inside the French rolls, then spread softened butter and toast in the oven for 5-10 minutes.

Cajun Remoulade

1 cup mayonnaise

1 teaspoon smoked paprika

1 teaspoon onion powder

1 teaspoon garlic powder

1 tablespoon lemon juice, fresh

¼ cup chives, minced

Cayenne pepper to taste

Salt and Pepper to taste

Combine all ingredients in a food processor and blend until smooth. Taste and adjust seasoning with salt, pepper, and cayenne pepper.

To Assemble

Fill toasted French roll with about ½ cup of sautéed shrimp and trinity veggies. Drizzle 2 tablespoons of Cajun Remoulade on top of shrimp and garnish with chopped parsley.


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