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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.

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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.

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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:

  1. 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.
  2. 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.
  3. 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.

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  • September 6, 2011 at 7:11 AM

    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.

  • September 6, 2011 at 7:27 AM

    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.

  • September 6, 2011 at 7:38 AM

    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 🙂

  • September 6, 2011 at 4:12 PM

    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.

  • September 6, 2011 at 5:32 PM

    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!

  • September 7, 2011 at 10:32 AM

    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)!!

  • September 7, 2011 at 10:47 AM

    For a seafood delight lover like, this will certainly be a nice recipe to go with this coming weekend.

  • September 7, 2011 at 2:41 PM

    These look wonderful. Always looking for a new way to use shrimp!

  • September 7, 2011 at 9:56 PM

    I love anything that involves shrimp. The seasoning in this recipe is making my mouth water.

  • September 8, 2011 at 9:04 AM

    Brings back great memories of New Orleans!

    Congratulations on Top 9!

  • September 8, 2011 at 2:08 PM

    Wonderful idea for my girls lunch box.

  • September 9, 2011 at 5:19 PM

    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. 😉

  • September 12, 2011 at 10:34 PM

    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.

  • April 16, 2012 at 3:02 PM

    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

    • April 16, 2012 at 3:03 PM

      Angel Johns: Welcome! Let me know how the po’ boys turn out for you!

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