Kim's Kitchen

Shrimp Po'Boys

• Crusty French Sandwich Rolls or Loaf of French Bread
• Melted Butter
• 2 lb medium Shrimp, Cleaned & Deveined
• Butter
• Garlic
• Cajun Seasoning
• Remoulade
• Shredded Iceberg Lettuce

Preheat oven to 375

Split Sandwich Rolls in half or slice French Bread into large slices. (I get 6 servings out of one large French Bread Loaf) If you can find the crusty french rolls, those are the best but use any kind of crusty bread you can find. Brush with melted butter, place on cookie sheet and put in oven. You'll want to leave in long enough to warm the bread through. (I do that while I'm cooking the shrimp.)

Rinse your shrimp in cool water, drain and place in sautee pan. Add butter, garlic & Cajun (or creole if that's your preference) seasoning to taste. Sautee over medium-high heat until shrimp curls up and turns pink. (It happens fast so pay attention)

Prep your sandwiches: Slather Remoulade on each side of the bread, layer on the shrimp, top with shredded lettuce and enjoy!

If you happen to have a "EW! I HATE SHRIMP!" eater at your table (not pointing fingers at anyone...my Dad!) but they will eat fish just sub the shrimp for any baked white fish. It's delicious that way too.

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