Shrimp po’ boy sliders with remoulade and tomatoes

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Shrimp po’ boy sliders with remoulade and tomatoes

Soy-Free

2 Servings, 470 Calories/Serving

20 Minutes

Our leaner version of the New Orleans–style sandwich, served with a house-made remoulade and crisp lettuce, brings Big Easy flavor home to your kitchen.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • Shellfish options:
  • 10 ounces wild Gulf shrimp
  • 10 ounces wild tail-on jumbo shrimp
  • 10 ounces wild sea scallops
  • Sunbasket po’ boy seasoning blend (celery seeds - sweet paprika - black pepper - ground mustard)
  • 1 organic romaine heart or other lettuce
  • ¼ pound organic grape or cherry tomatoes
  • 4 slider buns
  • Sunbasket remoulade (paleo mayo - tomato paste - capers - onion - maple syrup - lemon juice - apple cider vinegar - Dijon mustard - kosher salt - black pepper)
Chef's Tip
Toss any cooked shrimp (or scallops) that don’t fit in the sliders with any remaining romaine, tomatoes, and a little olive oil, salt, and pepper for a side salad (or snack on them while you’re putting together the po’ boys, like we did).
Ingredient IQ
New Orleans restaurateurs Benny and Clovis Martin claim to have coined the term po’ boy for their submarine sandwiches because they served them to farmers, dockworkers, streetcar conductors, and other “poor boys” at their restaurant near the French Market in the 1920s and 1930s. New Orleans natives pronounced them “po’ boys” and the name stuck.
Grill It
For an even leaner po’ boy, you can throw the shrimp on a grill. Prepare a medium-hot fire in a grill. Meanwhile, soak the wooden skewers in water for 10 minutes before threading them with the shrimp or scallops. Thread the shrimp or scallops onto skewers, making sure the shrimp are facing the same way or the flat sides of the scallops are facing out. Set the skewers on the grill directly over the heat and cook, turning once, until lightly charred and just opaque within, 2 to 5 minutes per side.

Nutrition per serving

Calories 470, Total Fat 20g (26% DV), Sat. Fat 2g (10% DV), Trans Fat 0g, Cholest. 185mg (62% DV), Sodium 1330mg (58% DV), Total Carb. 47g (17% DV), Fiber 7g (25% DV), Total Sugars 4g (Incl. 1g Added Sugars, 2% DV), Protein 29g
Contains: Milk, Eggs, Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep and cook the shellfish

For the shrimp or jumbo shrimp:
  • Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry; discard the tails on the jumbo shrimp. Season lightly with salt and as much po’ boy seasoning blend as you like.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the shrimp and cook, turning once, until firm and cooked through, 1 to 2 minutes per side for regular shrimp, 2 to 3 minutes per side for jumbo shrimp. Transfer to a plate. Wipe out the pan.

For the scallops:
  • Pat the scallops dry with a paper towel; season generously with salt and as much po’ boy seasoning blend as you like.
In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the scallops and cook without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Turn and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque. Transfer to a plate. Wipe out the pan.

While the shellfish cooks, prepare the garnishes.

2

Prep the garnishes

  • Trim the root end from the romaine heart; thinly slice the leaves crosswise.
  • Cut the tomatoes in half.
In a medium bowl, stir together the tomatoes and ½ teaspoon [1 tsp] oil. Season to taste with salt and pepper.

3

Toast the buns; assemble the sliders

In the same pan used for the shellfish, place the buns, cut sides down, and cook over medium-high heat until lightly toasted, 1 to 2 minutes. Alternatively, toast them in a toaster oven.
Place the bun bottoms, cut sides up, on a work surface and slather each with 1 tablespoon remoulade. Top each with the shellfish, romaine, and tomatoes. Close with the bun tops.

Serve

Transfer the sliders to individual plates and serve.
Kids Can!
  • Time the shellfish.
  • Stir the tomatoes.
  • Help assemble the po’ boys.