Oh, yum! I get to welcome y’all to my kitchen today. This carb lover has just the thing for you. I’ve got the ingredients rounded up for Summer’s Shrimp and Feta Cheese PoBoys! I made ‘em just the other evening along with a kicking spinach and fotina cheese dip, and have mercy! These poboys are scrumpdillicious and I’m ready to show you just how to whip ‘em up in a few easy steps! Let’s get cooking!
“Summer’s Shrimp and Feta Cheese PoBoys”
½ bag of frozen veggies (celery, onions, peppers)
1 and ½ teaspoons Old Bay Seafood Seasoning
3 tablespoons parmesan cheese
2-3 tablespoons blue cheese crumbles
Head of Romaine or large leaf lettuce
1 pound fresh shrimp
We’ll begin by washing and deveining a pound of fresh shrimp. We’re going to put a couple tablespoons of butter in our cast iron skillet and sauté about a half bag of frozen Holy Trinity veggies from the freezer section. That’s celery, onions, and peppers, for those of you who aren’t from around here. Oh, and you can dice all of those veggies up if you’d like, but summer’s getting away from us, y’all! I’m aiming to keep it simple.
We’ll stir these veggies until they’re getting soft and clear and then we’ll add our cleaned and deveined shrimp along with a teaspoon and half of Old Bay Seafood Seasoning. We’ll cook another 2-3 minutes until our shrimp is plump and pink.
Once our shrimp are ready, we’ll spoon the shrimp and veggies over a loaf of French bread, top with a few nice big lettuce leaves, and sprinkle with our parmesan and feta cheese crumbles. Slice into sandwiches and serve!
That’s “Summer’s Shrimp and Feta Cheese PoBoys” and it’s good eating from the All Things Southern kitchen to yours!
Shellie Rushing Tomlinson is an author, speaker, and radio host known as the Belle of All Things Southern. She would love to finger chat with y’all a bit more today but she is in Bainbridge, GA doing a ladies retreat and it’s time to get some shuteye! Have a great weekend.