Easy Po' Boys
By America's Test KitchenPublished on August 2, 2011
Yield
Serves 4
Ingredients
4 (6-inch) sub rolls 3 tablespoons unsalted butter 2 slices bacon, cooked until crisp, drained, and crumbled3 tablespoons chopped scallions ¼ cup ketchup ¼ cup mayonnaise 1 teaspoon prepared horseradish ¼ teaspoon hot sauce 9 ounces cooked and peeled shrimp, chopped3 cups watercress, stemmed
Instructions
- Adjust oven rack to middle position and heat oven to 400 degrees. Cut thin slice from top of each roll and reserve; pull out all but 1/2 inch of interior crumb and reserve. Melt butter in skillet. Brush hollowed-out rolls with 2 tablespoons butter and toast on baking sheet in oven until light golden, about 5 minutes.
- Pulse reserved bread in food processor to fine crumbs. Add 1 cup crumbs to skillet with remaining butter and cook over medium heat, stirring occasionally, until golden brown, about 5 minutes. Transfer to bowl and toss with bacon and 1 tablespoon scallions.
- Whisk ketchup, mayonnaise, horseradish, and hot sauce together in medium bowl. Stir in shrimp and remaining 2 tablespoons scallions. Line each bun with watercress and top with shrimp mixture. Sprinkle bread crumbs over shrimp. Serve.
Yield
Serves 4Ingredients
4 (6-inch) sub rolls
3 tablespoons unsalted butter
2 slices bacon, cooked until crisp, drained, and crumbled
3 tablespoons chopped scallions
¼ cup ketchup
¼ cup mayonnaise
1 teaspoon prepared horseradish
¼ teaspoon hot sauce
9 ounces cooked and peeled shrimp, chopped
3 cups watercress, stemmed
Ingredients
4 (6-inch) sub rolls
3 tablespoons unsalted butter
2 slices bacon, cooked until crisp, drained, and crumbled
3 tablespoons chopped scallions
¼ cup ketchup
¼ cup mayonnaise
1 teaspoon prepared horseradish
¼ teaspoon hot sauce
9 ounces cooked and peeled shrimp, chopped
3 cups watercress, stemmed
Ingredients
4 (6-inch) sub rolls
3 tablespoons unsalted butter
2 slices bacon, cooked until crisp, drained, and crumbled
3 tablespoons chopped scallions
¼ cup ketchup
¼ cup mayonnaise
1 teaspoon prepared horseradish
¼ teaspoon hot sauce
9 ounces cooked and peeled shrimp, chopped
3 cups watercress, stemmed
Why This Recipe Works
To replicate the flavors of classic po’ boys recipes without the messy deep-frying, we made a rich shrimp salad and topped the sandwich with buttery breadcrumbs mixed with bacon and scallions. To make room for the Easy Po’ Boys recipe’s filling, we hollowed out a sub roll, then used the removed bread for the breadcrumb topping.
Instructions
- Adjust oven rack to middle position and heat oven to 400 degrees. Cut thin slice from top of each roll and reserve; pull out all but 1/2 inch of interior crumb and reserve. Melt butter in skillet. Brush hollowed-out rolls with 2 tablespoons butter and toast on baking sheet in oven until light golden, about 5 minutes.
- Pulse reserved bread in food processor to fine crumbs. Add 1 cup crumbs to skillet with remaining butter and cook over medium heat, stirring occasionally, until golden brown, about 5 minutes. Transfer to bowl and toss with bacon and 1 tablespoon scallions.
- Whisk ketchup, mayonnaise, horseradish, and hot sauce together in medium bowl. Stir in shrimp and remaining 2 tablespoons scallions. Line each bun with watercress and top with shrimp mixture. Sprinkle bread crumbs over shrimp. Serve.
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