Chipotle Garlic Shrimp Po’ Boy, a healthier version of the po’ boy with “the peach kitchen” twist!
Always Sleepy. Doesn’t get enough sleep at night. Always Tired. Always Hungry. Never ending cravings. Crybaby. Welcome to my 28th week! My bump has become so big and I wish I could just fast forward myself to when I already gave birth.
I am waiting for my radiance and my overflowing peace….
Nope it’s not coming. I feel crazy and happy and depressed and tired all at the same time. And I almost always don’t want to move. Add the fact that I’ve grown some bumps in some of the places where I didn’t have any and my nose looks like a large native tomato. Oh, the joys of pregnancy.. LOL! Kidding aside, I’m beginning to feel how hard it is when you’re about to approach your full term. Again, how I wish I could fast forward myself into the near future when I’ve already given birth.
peanutbutter♥ has changed schedule once again from 10pm- 7am , his new schedule is now 2am-11am. I find myself re-adjusting to the new schedule. You know what, it’s gonna change again after two weeks and I will have to re-adjust. I think I might just go bonkers with all these changes!
My OB advised me to avoid sweets as much as possible and not to eat too much. That is something that’s hard for me to do because it’s during this time where my cravings starts to kick in. I”m trying to eat healthier, though. Having less rice than what I wanted and opting for healthier options.
I’ve been wanting to make Shrimp Po’ Boy since the Holy Week but I couldn’t get my hands on a french baguette. I was finally able to buy one last Sunday and you know what, it’s really the bread that makes it what it is! It’s all you would ever want in a sandwich — spicy, earthy, crunchy, chewy, juicy, and with all the flavors off the sea.
A po’ boy (also po-boy, po boy, or poor boy) is a traditional submarine sandwich from Louisiana. It almost always consists of meat, usually roast beef, or fried seafood, or sometimes chicken or ham. The meat is served on baguette-like New Orleans French bread, known for its crisp crust and fluffy center.
What I love about this is that instead of covering the shrimp with cornmeal and frying it, I seared it in extra virgin olive oil for a few minutes making it healthier.
The shrimp was loaded with all the tasty herbs and spices I could find in my cupboard: thyme, smoked paprika, oregano, garlic powder, salt and cayenne pepper.
I will have to thank Gourmate for the Chipotle Garlic hot sauce that just made this po’ boy much more amazing!
Now, I wonder how was I able to live without this sandwich for so long?
- 4 tbsp mayonnaise
- 1 tbsp hot sauce (I used Gourmate Chipotle Garlic for that Chipotle Garlic flavor)
- 1 tbsp lemon juice
- 2 tbsp thyme
- 1 tbsp smoked paprika
- 1 tbsp oregano
- 1 tsp garlic powder
- 1 tsp cayenne pepper
- pinch of salt
- 2 tbs. extra-virgin olive oil
- around 16 pieces (or more) of shrimp (thawed, peeled and deveined)
- 1 French baguette, cut into fourths and toasted
- 1 tomato, sliced, for garnish
- 1 cup (or more) arugula, for garnish
- In a small bowl, combine the mayo, chipotle garlic hot sauce and lemon juice. Stir until combined and set aside. If using regular hot sauce, you can add 2 cloves of minced garlic.
- In another little bowl, combine the thyme, paprika, oregano, garlic powder, salt, and cayenne. Toss over the shrimp, coating them.
- Heat the oil in a medium skillet. Add the shrimp and sear on one side for 2 minutes. Flip and sear 30 more seconds. Remove from heat.
- Spread the chipotle garlic mayo along the inside of the warm baguette. Layer with tomato, arugula and seared shrimp.
- Serve with a lemon wedge on the side.