There have been a few times in the past couple of months where I considered canceling all of my food magazine subscriptions. The guilt I feel about these food magazines is sometimes enough to make me not want to renew each year. They sit in a neat stack on the shelf of my coffee table, oftentimes untouched for months, even if never opened for the first time. I wouldn’t say that I have an unhealthy relationship with these magazines but it could be a more mutually satisfying relationship…and by that I mean that I’m really the one who should be getting more than nothing out of magazines that sit untouched and unread.
So last week when I finally flipped through one of Bon Appétit’s early summer issues (yes, for the first time), I was stopped dead in my tracks by a photo of a sandwich. I turned around to my menu for the upcoming week, added it to the list, and then obsessed about this sandwich for the next 3 days. Now, I’m not one to eat-then-immediately-blog what I make but I couldn’t wait to share this recipe with you, even if I only made it last night. These shrimp po’ boys were amazing beyond my expectations. Paired with a homemade rémoulade sauce (made with homemade pickles, I might add) and coated in a spicy Cajun dry rub, the shrimp truly shine in this sandwich. The sandwich as a whole is full of heat, though not an overwhelming amount for a light-weight like me, and is perfectly well-balanced by the rémoulade and cool tomato, lettuce, and a couple of pickle spears on the side. The original recipe called for batter-dipped fried shrimp and while that sounded awesome, we overindulged a little this Labor Day weekend so I lightened up the shrimp by sautéeing them instead – my changes are below. We were both sad to see the last bites finished up but we’re already planning who we can make them for in the next few weeks – they must go on the menu again soon! And even though it took me until August to get to June’s issue, I couldn’t be happier with this recipe…maybe I’ll reconsider my impulse to not renew this year since my faith has been furtively renewed.
Shrimp Po’ Boys
source: adapted from Bon Appétit, June 2011
Ingredients:
- 1 1/2 teaspoons Kosher salt
- 1/2 – 1 teaspoon cayenne pepper (adjust to your tastes)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon onion powder
- 1 1/2 pounds large shrimp, peeled, deveined, patted dry
- 2 tsp canola oil
- 4 8″-long French (or Hoagie/sub/grinder) rolls, split horizontally
- Rémoulade sauce or mayonnaise
- Shredded iceberg lettuce, sliced tomatoes, dill pickles, hot pepper sauce (optional), preferably Crystal
Instructions:
- In a shallow pie plate or dish, whisk together the first 8 ingredients. Add the shrimp and coat all of the shrimp with the spice mix.
- Heat oil in a large sauté pan over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side, until the shrimp is pink and cooked through.
- To assemble the sandwiches, spread a layer of the rémoulade sauce or mayonnaise on the bottom of each roll, top with hot shrimp, then lettuce, tomatoes, pickles, and a sprinkle of hot pepper sauce, if using.
Serves 4.
{ 15 comments… read them below or add one }
I have way too any food mags, too. I do read them, but I feel guilty that I don’t make enough from them. These look great and I love that the shrimp doesn’t have a heavy batter.
I have way too much of a magazine and book library on baking and cooking. I am sure there are so many wonderful recipes that are here, but I have neglected to make use of them. Glad you pushed yourself to make use of the magazine-you made a delicious recipe choice. Great pics.
Oh, gosh, I can see why this recipe caught your attention! How delicious this must taste…wish you could pass me one through the computer screen. I would have no trouble eating one for breakfast
These look fantastic! I also tend to hoard my food magazines, and then I get overwhelmed with all the options. I definitely want to try these soon.
What an amazing sandwich, I can see why you were stopped in your tracks. I know what you mean though. My stack of magazines is so neglected!
YUM! This sandwich looks perfect for my boyfriend and I! I keep a binder with plastic inserts. Everytime I get a magazine, I immediately go through it and pick out recipes that stop me in my tracks; like this sandwich! The magazine pages go into the binder and when I’m planning my menus, I flip through it! It’s easy and then I don’t have piles of magazines around the house (I really get too many)!!
For a seafood delight lover like, this will certainly be a nice recipe to go with this coming weekend.
These look wonderful. Always looking for a new way to use shrimp!
I love anything that involves shrimp. The seasoning in this recipe is making my mouth water.
Brings back great memories of New Orleans!
Congratulations on Top 9!
Wonderful idea for my girls lunch box.
I would never have imagined shrimp in a sandwich until the beginning of this summer – when I had my first shrimp po’boy… Oh heaven on earth. It was a magical experience so I can understand obsessing about this recipe for 3 days.
And don’t worry about that pile of magazines, I have a box filled with ones I haven’t flipped through since 2009.
Brings back memories of Wilmington, North Carolina where I had the best Shrimp Po’ Boy of my life. I’m printing your recipe. Mmm, I can hardly wait to make it.
I just found your website today and all I have to say is Oh. My. Goodness!!
I am hooked. Line and sinker! I have subscribed any way possible. I am headed to the grocery store in a bit and tonight we are having Shrimp Po’ Boys! I can’t wait till Wednesday when I didn’t have anything on my menu. Yummo!
Thanks so much for sharing this recipe.
Angel Johns
Angel Johns: Welcome! Let me know how the po’ boys turn out for you!