It's always been a custom at our house that the birthday person gets to choose anything they would like for their birthday dinner. It's been an especially fun tradition to watch as our kids grew older. Their tastes have changed each year as they experienced new foods and cuisines, and they have learned which foods they love and even some foods that they don't like. And as a very proud Mom, I have to admit, they have never, not even once, asked for McDonald's for their birthday dinner. YES!!
So tonight, for my daughter's very special 13th birthday, she chose a Seafood Po'Boy sandwich. She really didn't specify at first what kind of sandwich she wanted, but just gave me a basic suggestion of shrimp, made into a po'boy. So we came up with this sandwich together, and she was very pleased with the results.
What made this dinner even better, was that it is super easy to make. Shrimp, crab meat, a few seasonings, lots of garlic and a quick 10 minutes to marinate and you are ready to cook. Sautéing the seafood mixture takes less than 10 minutes, and a quick broil to crisp up the rolls is just 4 minutes longer.
This is a great seafood sandwich that's full of flavor and gets a little kick from Sriracha sauce. You might notice we use fresh and dried basil in this dish. This is something we've done for many years when cooking shrimp, and for some reason, as good as fresh basil tastes, the flavor is further enhanced by the dried basil. I'm not sure why, but it tastes great when they are blended. You could also use only fresh or only dried basil in this recipe and the results would still be delicious. Enjoy!!
6 Hoagie Rolls, sliced lengthwise
1-1/2 lbs Medium Raw Shrimp, peeled and deveined
8 oz Imitation Crab Meat, flake style (also called Surimi)
1/3 cup Olive Oil
3 TB Minced Garlic
2 Heaping TB Chopped Fresh Basil
1 TB Dried Basil
1 TB Paprika
2 TB Sriracha Sauce (use 1 TB for less heat)
3 TB Balsamic Vinegar
1/8 tsp Cayenne Pepper
Grated Parmesan Cheese for Garnish, optional
Place the hoagie rolls on a foil-lined baking sheet and set aside.
In a large glass bowl, combine all of the remaining ingredients. Stir gently to evenly coat the shrimp and crab, then set the mixture aside to marinate for 10 minutes.
Heat a large skillet over medium-high. When the skillet is hot, add the shrimp-crab mixture and spread into an even layer. Cook for 4 minutes undisturbed, then turn the seafood over and cover the skillet with a lid. Cook for 4 minutes longer, then stir the mixture to make sure all of the shrimp are cooked through and pink. Remove the skillet from the heat while you make the sandwiches.
Spoon the seafood mixture into the hoagie rolls, pressing the mixture down slightly while stuffing the rolls. Sprinkle grated Parmesan cheese over the sandwiches and broil for 4 minutes or until golden on top. Serve with cole slaw. Serves about 6 and any leftover seafood makes a wonderful lunch the next day.