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Shrimp Po' BoyShrimp Po' Boy
Shrimp Po' Boy
Shrimp Po' Boy
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Recipe - The Fresh Grocer - Corporate
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
Schmidt Old Tyme 647 Italian Hoagie Rolls, 6 count, 13 oz
Schmidt Old Tyme 647 Italian Hoagie Rolls, 6 count, 13 oz, 13 Ounce
On Sale! Limit 4
$2.99 was $3.99$0.23/oz
1/4 cup unsalted butter, softened
Breakstone's Unsalted Butter, 2 count, 8 oz
Breakstone's Unsalted Butter, 2 count, 8 oz, 8 Ounce
$4.29$0.54/oz
3 tablespoons olive oil
Bowl & Basket Olive Oil Cooking Spray, 5 oz
Bowl & Basket Olive Oil Cooking Spray, 5 oz, 5 Ounce
$4.79$0.96/oz
1 package (1 pound) panko-crusted shrimp, tail shells removed if needed
Bowl & Basket Specialty Tail-On Jumbo Panko Breaded Butterfly Shrimp, 32 oz
Bowl & Basket Specialty Tail-On Jumbo Panko Breaded Butterfly Shrimp, 32 oz, 2 Pound
On Sale! Limit 4
$13.98 was $15.98$6.99/lb
1/2 cup horseradish remoulade dipping sauce
Bookbinder's Sassy Creamy Horseradish Sauce, 9.5 oz
Bookbinder's Sassy Creamy Horseradish Sauce, 9.5 oz, 9.5 Ounce
$3.39$0.36/oz
16 bread & butter pickle chips
Vlasic Bread & Butter Chips Pickles, 24 fl oz
Vlasic Bread & Butter Chips Pickles, 24 fl oz, 24 Fluid ounce
On Sale!
$2.99 was $3.69$0.12/fl oz
8oz iceberg lettuce (optional topping)
Iceberg Lettuce, 1 each
Iceberg Lettuce, 1 each, 1 Each
$1.99

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.