Email to Cat      

Easy Po' Boys

Source of Recipe


Cook's Country, April / May 2006






List of Ingredients



• 4 (6-inch) sub rolls
  
• 3 Tbsp unsalted butter
  
• 2 slices bacon, cooked until crisp, drained and crumbled
  
• 3 Tbsp chopped scallions
  
• 1/4 cup catsup
  
• 1/4 cup mayonnaise
  
• 1 tsp prepared horseradish
  
• 1/4 tsp hot sauce
  
• 9 ounces cooked and peeled shrimp, chopped
  
• 3 cups watercress, stemmed
  






Instructions



1. Adjust oven rack to middle position and heat oven to 400° F. Cut thin slice from top of each roll and reserve; pull out all but 1/2-inch of interior crumb and reserve. Melt butter in skillet. Brush hollowed-out rolls with 2 tablespoons butter and toast on baking sheet in oven until light golden, about 5 minutes.
   
   
2. Pulse reserved bread in food processor to fine crumbs. Add 1 cup crumbs to skillet with remaining butter and cook over medium heat, stirring occasionally, until golden brown, about 5 minutes. Transfer to bowl and toss with bacon and 1 tablespoon scallions.
   
   
3. Whisk catsup, mayonnaise, horseradish and hot sauce together in medium bowl. Stir in shrimp and remaining 2 tablespoons scallions. Line each bun with watercress, and top with shrimp mixture. Sprinkle bread crumbs over shrimp. Serve.
   
   Serves 4