Taste Level: TFCost: $20 and over
Prep Time: 15-20 min.
Cook time: 10-15 min.
We just finished up our plans to go to a little Island off of the main Island of Puerto Rico this summer. And because I am so excited I decide to create a Po'boy inspired by this up coming Caribbean trip! Enjoy because it is freaking fantastic!
10 jumbo and 20 medium Gulf shrimp (peel, devein)
1 tbsp Francis' essence
1 cup cane rum
2 tbsp crushed pineapple
3 tbsp unsalted butter
2 Chard leaves trimmed to about 6 1/2 inches
1 fresh loaf of French bread (directions as to how it should be sliced below)
1 cup mayonnaise
2 tbsp 2 tsp crushed pineapple
1 tbsp 1 tsp sun dried tomatoes in oil (drained and diced)
2 green onions (diced)
3 cloves garlic (minced)
1 tbsp shallot (diced)
3 tbsp cilantro (diced)
2 tsp wasabi horseradish
1/2 tsp red pepper flakes
1/2 tsp ground ginger
1/4 tsp smoked paprika
1/2 of a limes freshly squeezed juice
Mix all ingredients in a medium bowl, cover and chill until ready to use.
Using a bread knife slice of two 6 inch long pieces of the French bread. Using the same Bread knife cut diagonally from the top right (or left if left handed) towards the center left (or right if left handed) so that when you open your Po'boy roll and place seafood into it, the seafood will fall inward in lieu of outward.
Mix butter, rum, pineapple and essence in a 10 inch skillet and heat over medium heat. Once butter has melted stir mixture together until even, add shrimp and saute for 7-10 min or until cooked through. Remove from heat and let sit 5 min before using.
Using a butter knife spread 1 tbsp of remoulade on the bottom of the sliced bread. Lay one slice of the chard over the remoulade, spread 1 tbsp of remoulade over the chard, then spread 1 last tbsp of remoulade on the top side of the sliced bread. Using a slotted spoon fill the sandwich with half the shrimp, repeat all steps with the other sandwich, serve and enjoy!.