How to Make Shrimp Po Boys Sandwiches with Tomato Chutney
I hope you are all ready to have to make these shrimp po boys on repeat! Seriously, they were such. a. hit. My husband doesn’t like when I put “salad” on a sandwich – ya know, lettuce, tomato, sometimes onion, the stuff that makes them taste really good. But this sandwich, he couldn’t wait until I was done photographing to try, ate it with the “salad” on it, and asked for them the next day. So get your note pad ready, write down the ingredients for and make these shrimp po boy sandwiches with tomato chutney!
Now, in a traditional po boy, you’d find sliced tomato, lettuce and remoulade sauce. Since it’s only Februrary, I was feeling like slices of tomato would likely be super grainy and not very exciting. I am so happy I decided to make a tomato chutney for this. It really gave the sandwich something extra. You can bet you’ll be seeing this chutney creeping in here and there – already dreaming about it on avo toast with a fried egg, or a panini, or a BLTC – bacon, lettuce, tomato chutney.
Okay, so, first you’ll want to make the chutney. You don’t need it to be hot, so make it first or even the day before. It’ll just make your life so much easier! Then, you’ll make the remoulade. Okay, mine isn’t a really one. It’s just mayo mixed with a little siracha and some of that creole seasoning I shared earlier in the week.
But don’t put away the seasoning just yet! We are going to season the heck out of both the flour and the breadcrumbs with the seasoning, too. It gives this shrimp so much flavor. To really crank it up a notch, I tossed spicy pickles onto my sandwich.
Look at those shrampssss, so good, right?!
And here’s a little BTS action for you – I’m not kidding, the second I stopped photographing, hubs was all over it. He couldn’t wait to try them!
And one last little trick for you! I also made this lower – note, lower, not no, I mean, these are fried and covered in bread crumbs – carb by serving them in butter lettuce cups with little tacos! Chutney on the bottom with a spicy pickle, topped with a shrimp and then remoulade watered down to make it saucier rather than spreadier, drizzled on top.
Let me know if you make these!
