Dinner Time: Sautéed Shrimp Po’ Boys

This is a quick recipe adapted from the Shrimp Po’ Boy recipe on epicurious.com (Bon Appétit, June 2011). The original recipe requires deep frying the shrimp, but I hate frying (due to the danger of blowing up the apartment + the lingering smell of cooked grease, assuming I haven’t set the apartment on fire). Instead, I sautéed the shrimp in butter and onions: it still has a really great flavor and is a bit indulgent. Toasting the buns in butter is key as well. (Sorry, no photo. These sandwiches were consumed too fast. I’ll get a picture in the second round!)

Sautéed Shrimp Po’ Boys

For shrimp:

• 2 1/2 tsp kosher salt
• 1 tsp cayenne pepper
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• 1/2 tsp freshly ground black pepper
• 2 lb. jumbo shrimp (about 42), peeled, deveined
• 1 small onion, finely chopped
• 2 Tbsp unsalted butter

For sandwiches:

• 3 Tbsp light mayonnaise
• Juice of 1/2 large lemon (approx. 2 Tbsp)
• 1/4–1/2 tsp hot sauce
• 4–6 large hoagie rolls, split length-wise
• Shredded iceberg lettuce
• 1 medium tomato, diced
• Dill pickles (optional)

Directions:

1. Combine the first seven ingredients (spices) in a small bowl to blend. Place shrimp into a bowl and sprinkle with spice mixture and use hands to coat shrimp evenly. Refrigerate until needed.
2. Combine mayonnaise, lemon juice, and hot sauce in another small bowl. Refrigerate until needed.
3. Melt 2 tsp of butter in a large skillet over medium heat. When butter begins to bubble, add diced onion and sauté until onion is translucent, about 5 minutes.
4. Add 1 tsp of butter to onions and allow to melt while continuing to stir onion. Add shrimp to onions and sauté until shrimp become opaque, about 5–7 minutes.
5. Meanwhile, melt 1 tsp–1 Tbsp of butter on a non-stick griddle or skillet over medium-high heat. When butter begins to bubble, place hoagie buns open-side down onto griddle and toast until bread is golden brown, about 3-5 minutes.
6. When bread is toasted, remove from heat and spread each toasted side evenly with mayonnaise mixture. Place 8–10 shrimp on each hoagie roll. Then top with shredded lettuce, diced tomato, and dill pickles (if desired). Serve with additional hot sauce and remaining mayonnaise mixture.

Serves 4–6.