Bobby Boucher’s The Water-Po’Boy
Dive into a refreshing twist on the classic po'boy with Bobby Boucher’s creation - The Water-Po’Boy. This mouthwatering sandwich is filled with succulent shrimp, crisp lettuce, juicy tomatoes, and a tangy remoulade sauce, all served on a light and fluffy French baguette. The secret ingredient? A refreshing and hydrating cucumber-infused water that adds a unique twist to this iconic sandwich. Indulge in the flavors of the bayou with a refreshing bite!
ingredients
- 1 lb fresh shrimp, peeled and deveined
- 4 French baguettes
- 2 cups lettuce, shredded
- 2 tomatoes, sliced
- 1 cup cucumber, thinly sliced
- 1 cup water
- 1/4 cup mayonnaise
- 2 tbsp Dijon mustard
- 2 tbsp ketchup
- 1 tbsp lemon juice
- 1 tbsp horseradish
- 1 tbsp hot sauce
- Salt and pepper to taste
steps
- 1.
In a bowl, marinate the shrimp with salt, pepper, and lemon juice for 20 minutes.
- 2.
In a separate bowl, mix together mayonnaise, Dijon mustard, ketchup, lemon juice, horseradish, hot sauce, and salt and pepper to make the remoulade sauce.
- 3.
Heat a grill pan or skillet over medium heat and cook the shrimp until pink and opaque, about 3-4 minutes per side.
- 4.
In a large pitcher, combine sliced cucumber and water. Let it infuse in the refrigerator for at least 30 minutes.
- 5.
Slice the French baguettes lengthwise and lightly toast them.
- 6.
Spread the remoulade sauce generously on both sides of the baguettes.
- 7.
Layer the lettuce, tomato slices, and cooked shrimp on the bottom half of each baguette.
- 8.
Top with the cucumber slices and cover with the other half of the baguette.
- 9.
Slice the stuffed baguettes into individual portions.
- 10.
Serve the Water-Po’Boy with a refreshing glass of cucumber-infused water on the side.
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