His and Hers Fried Shrimp Dinner- Shrimp Po-Boy and Greek Shrimp Salad

A Shrimp Po-Boy is one of Kevin's favorite meals, one that I'm proud to say I introduced him to while living in New Orleans, and he has been requesting it for a long time. I had nothing else planned for dinner last night, so I told him his request was granted. The only problem was that I was not in the mood for a po-boy. (The reason: I ate an entire pizza for lunch, so I wasn't super hungry!) But I decided to go ahead and whip up his favorite sandwich, but to also make my own (lighter) dinner at the same time, without much extra effort. The star was pan fried shrimp, and he got his in the form of a po-boy, piled high on soft hoagie bread with lettuce, tomatoes, onions and spicy mayo, and I had mine as a Greek shrimp salad, complete with feta cheese and olives. These two recipes are sure to please, whatever your appetite may be!

Shrimp Po-Boys
Crunchy shrimp, soft bread and true New Orleans flavor! 
Serves 2

For the shrimp:
1/2 lb. raw shrimp, peeled, deveined and tails removed
1 c. Panko breadcrumbs
2 eggs
Salt and pepper, to taste
Canola oil, for frying 
For the sandwich:
2 soft hoagie buns, split
1 c. Romaine lettuce leaves, torn
1 tomato, sliced
Few slices of red onion
For the spicy mayo:
2 T. light mayonnaise
1 T. hot sauce (to taste)
1/2 tsp. spicy mustard
1 tsp. fresh lemon juice

To prepare the shrimp pour Panko breadcrumbs in a bowl and beat eggs into another. Season eggs with salt and pepper. Dry shrimp with a paper towel and dunk into eggs to moisten. Add to Panko breadcrumbs and turn to coat, pressing to adhere. Pile up the breaded shrimp in a clean bowl.

Heat enough oil in large skillet over medium high heat to coat the bottom. Add shrimp and saute 1-2 minutes per side until golden brown on the outside and opaque on the inside. This doesn't take long! Drain on paper towels.

To make the spicy may combine all of the listed ingredients in a bowl and spread onto the top halves of the hoagies. Pile the lettuce, tomato and onion on the bottom piece of the bread, and add the hot shrimp to the top. Close the sandwich and devour!


Recipe by Sarah Saubert

Greek Shrimp Salad
A fresh salad becomes a meal with crispy shrimp. 
Makes 1 large salad

For the shrimp:
6-8. raw shrimp, peeled, deveined and tails removed
1/2 c. Panko breadcrumbs
1 eggs
Salt and pepper, to taste
Canola oil, for frying
For the salad:
Bed of romaine lettuce
Tomato, chopped
Red onion, chopped
Olives, sliced
Feta cheese, crumbled
Greek vinaigrette, to taste


To prepare the shrimp pour Panko breadcrumbs in a bowl and beat egg into another. Season eggs with salt and pepper. Dry shrimp with a paper towel and dunk into eggs to moisten. Add to Panko breadcrumbs and turn to coat, pressing to adhere. Pile up the breaded shrimp in a clean bowl.

Arrange the salad ingredients on a large plate. Drizzle with vinaigrette and top with fried shrimp. Serve with garlic bread, if desired.

Recipe by Sarah Saubert

Wine of the night: 
Sterling Vineyards
Napa County
2008 Sauvignon Blanc

Light straw in color, this wine offers expansive aromas reminiscent of grapefruit, melon, figs, and pears. Crisp and refreshing in its acidity, the wine has a rich mid-palate and a long, fruity finish. It is said to be wonderful with shrimp, chicken and fish. It was delicious on a warm evening with this fabulous seafood meal!
Cost: About $15/bottle