Portside Po' Boy

Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Yields
4
Directions
- Cook the popcorn shrimp according to package instructions.
- When popcorn shrimp are almost done, give the cole slaw a mix.
- Open the hot dog buns, butter them, then place them on a sheet tray and bake for 5-7 minutes to toast them.
- One the popcorn shrimp are out of the oven, squeeze a lemon wedge over them and season with the 1 tsp of seafood seasoning and 1 tsp of hot sauce.
- Assemble your po'boy on the hot dog bun with romaine, onion, tomato, popcorn shrimp, slaw, and enjoy!
Recipe Tips
- Add celery seed and Worcestershire to the Cole slaw to give it a bayou flavor
- Garnish with lemon wedge
- Sprinkle with Old Bay seasoning
Ingredients
- Portside Popcorn Shrimp 18 oz
- Cole Slaw Mix 14 oz
- Tomatoes, thinly sliced 2
- Romaine, cut as needed
- Red Onion, thinly sliced 1
- Grissoms Hot Dog Buns 4
- Coburn Farms Butter as needed
- Juice of Lemon 1
- Seafood Seasoning 1 tsp
- Kurtz Hot Sauce 1 tsp