Shrimp Po’ Boy Sandwiches – baked breaded shrimp and a homemade tartar sauce make up this easy and delicious version of the classic Louisiana Po’ Boy sandwich.
So happy that last week is a thing of the past!
Paul was in Australia being awesome, while I was single parenting…and not being awesome.
Because of course he would be gone when it’s back-to-school night, I find a black widow in the garage, and I hit sister Jen’s car. OF COURSE. The fun always happens in 3’s while he’s away, so at least I knew that after that last one, I was done with the drama until the next time he gets on a plane.
Thank goodness for
drugs friends, or the kids definitely would have missed school, or sports, or something way more enjoyable than watching their mom surf the internet for “how to kill poisonous spiders.” Actually, they did enjoy that.
I’d also like to thank eggs, pancakes, and sandwiches for being there for me. Oh, and the television set. I love you all. Deeply.
Shrimp Po' Boy Sandwiches
- 12 ounce package frozen popcorn shrimp
- 3/4 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon horseradish sauce
- 1 teaspoon Worcestershire sauce
- 13 cup finely chopped dill pickles
- 4 scallions , finely chopped
- 1 tablespoon minced fresh parsley
- 4 rolls brioche or kaiser , split in half
- shredded lettuce , for serving
- lemon wedges , for serving
- Bake shrimp per package instructions.
- In the meantime, make your sauce. In a medium bowl, whisk together the mayo, ketchup, horseradish, worcestershire, pickles, scallions, and parsley until thoroughly combined. Refrigerate until ready to use.
- Spread the sauce mixture on the rolls and top with the lettuce and the cooked shrimp. Drizzle with some juice from the lemon wedges. Serve right away and enjoy!