This is the main content.
Shrimp Cake Po'Boys
Recipes
Shrimp Cake Po'Boys
4 servings
50 minutes total (Active 30 minutes)

Ingredients

  • 1 lb large pink shrimp
  • Parchment paper
  • 2 tablespoons fresh dill
  • 2 green onions
  • 1 tablespoon hot sauce
  • 1 tablespoon whole-grain mustard
  • 1 large egg
  • 1 tablespoon Worcestershire sauce
  • 1 ½ cups panko bread crumbs
  • ¼ cup mayonnaise
  • 1 teaspoon creole seasoning
  • 1 medium romaine heart
  • 2 medium plum tomatoes
  • 4 Bakery hoagie rolls
  • ¼ cup ghee (clarified butter)
  • ½ cup rémoulade sauce
  • 24 dill pickle chips

Steps

    1. Thaw shrimp, if needed; line baking sheet with parchment paper. Chop dill coarsely; slice green onions thinly. Combine in large bowl: dill, green onions, hot sauce, mustard, egg, Worcestershire sauce, bread crumbs, mayonnaise, and creole seasoning.
    2. Peel and devein shrimp, then remove and discard tails. Chop shrimp coarsely, then add to bowl and stir until blended. Form mixture into 8 equal cakes (about ⅓ cup each). Arrange on baking sheet (wash hands) and chill 20 minutes.
    3. Slice romaine and tomatoes thinly. Cut ½ inch from ends of each hoagie roll, then halve rolls lengthwise. Toast rolls if desired.
    4. Preheat large, nonstick sauté pan on medium 2–3 minutes. Add ghee and shrimp cakes. Cook 4–6 minutes on each side until browned and 165°F.
    5. Spread 2 tablespoons rémoulade sauce inside each roll. Arrange 6 pickle chips, ¼ cup romaine, and 4 tomato slices on bottom half of each roll. Top with 2 shrimp cakes per roll. Close sandwiches, cut in half, and serve.

Amount per ¼ recipe serving: Calories 860, Total Fat 42g, Sat Fat 13g, Trans Fat 0g, Chol 265mg, Sodium 1510mg, Total Carb 77g, Fiber 4g, Total Sugar 8g, (Incl. 3g Added Sugars), Protein 34g, Vitamin D 0%, Calc 8%, Iron 40%, Potassium 4%