Summer’s Shrimp and Feta Cheese PoBoys

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 shrimpfor 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.

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Comments

  1. Melanie Backus says

    Oh me, Shellie! Pull up an extra chair and grab another plate, I’m comin over! Your PoBoys sound absolutely wonderful. Excuse me, I have just had to stop and wipe drool off my computer! Let’s have a little Sour Cream Pound Cake to go with these bad boys.

    Sour Cream Pound Cake

    1 pkg. Duncan Hines Butter Cake mix
    1/2 c. sugar
    4 eggs
    3/4 c oil
    1 c. sour cream 1 Tbsp. vanilla
    2 Tbsp. Lemon Extract

    Mix and bake 1 hour at 300 degrees. Wrap in saran wrap or foil before it cools.

  2. Lisa Wingate says

    Holy cow, that sounds good! Thank you. I think this and the butter pound cake from Melanie need to be on the weekend food plan.

    Happy Friday y’all!

    Hugs!
    Lisa

  3. says

    We must have some of Emeril’s Banana Beignets!

    2 large eggs
    1 large ripe banana, sliced lengthwise in half and cut into 1/2-inch pieces
    1 1/2 cups bleached all-purpose flour
    3/4 cup milk
    1 tablespoon sugar
    1 teaspoon baking powder
    1/4 teaspoon salt
    Vegetable oil for deep-frying
    1/2 cup confectioner’s sugar

    Whisk the eggs in a large bowl. Add the banana, flour, milk, sugar, baking powder, and salt, and whisk well to make a smooth batter. Pour enough oil to come halfway up the sides into a large deep pot or electric deep fryer and heat over high heat to 360°F. In batches, without crowding, drop heaping tablespoons of the batter into the hot oil (you can do 6 or 7 beignets at a time) and fry, turning them to brown evenly, about 2 minutes. Using a slotted spoon, transfer to paper towels to drain. Sift the confectioner’s sugar through a sieve onto the beignets and serve warm.

  4. Shellie says

    Wait a minute, wordpress! I wasn’t through typing. (Accidentally hit send.) I wanted to say, “Thanks, Britney!”

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