The first time I had a shrimp po'boy was years ago while visiting friends in Miami. It was a hot summer day and the beach was calling our names. On our way there, we picked up po'boys from a local shop (best decision ever) and grabbed homemade spicy lemonade lemonade to go. Our picnic on the beach was set with creamy, tangy and spicy shrimp pilled high on a buttery brioche bun. Pickles on top, topping our delicious lunch. We later had churros with ALL the dulce de leche, but that's another story ;)
It's moments like those that make it clear that the best of times are spent sharing a simple meal with friends. Simplicity is what I love the most about food, and because of that, I steer clear of making recipes with an ingredients list that reads like a grocery list. Good meals, the kind you put together in a flash remade with only a few.
My take on these shrimp po'boy have ingredients that you will easily find in your pantry and fridge. I've used chipotles en adobo to season the mayo, and this will give the shrimp a smokey flavour. Fell free to use Greek yogurt instead if mayo is not your thing. I've also grilled the shrimp for this recipe, as I avoid frying any foods at home.
With summer around the corner, make these shrimp po'boys for your next picnic or have them at home for the easiest dinner and most delicious warm weather meal, because let's be honest, who wants to spend hours in the kitchen when the sun is out?
4 Wonder™ whole wheat hotdog buns
25-30 raw medium shrimp
1 tsp paprika
1 tsp garlic powder
½ tsp cayenne pepper
1 tsp dried oregano
1/2 tsp sea salt
2 tbsp olive oil
1/2 lemon - juiced
1 cup shredded Lettuce
1 large tomato- diced
3/4 cup mayonnaise
1 1/2 tablespoon chipotles in adobo
In a medium bowl, mix shrimp with paprika, garlic powder, cayenne pepper oregano, sea salt and olive oil. Set aside and chop the tomatoes, slice the pickles and shred the lettuce.
In skewers, (5-6 per skewer) grill the shrimp on the BBQ for about 4- 5 minutes or until they turn pink. Alternatively, you can also sauté them in a pan.
Once the shrimp are cooked, mix in a medium bowl with mayo, chipotles in adobo and lemon juice. Fill the hot dog buns with shrimp, pickles, lettuce and any other desired toppings.
*This post was made in collaboration with Weston Bakeries for 150 buns of summer. All opinions are my own.