This sandwich takes the pride and joy of Louisiana and slaps it in the face with one of the best tastes Mexico has ever offered. It features sizzlin’ shrimp, fajita veggies, and crisp romaine lettuce all piled high onto a perfectly crisp French roll, then slathered with a smoky chipotle mayo sauce. Ohh my…
Oh my gosh! Oh my gosh! Oh my gosh! I am so stinkin’ excited to be back. Like, I might be a little too excited. Buckle your seatbelts, friends…it’s gonna get crazy!
I’m back. I’ve got a new last name, new home, new job, and brand spankin’ new, fresh ideas for Karlie and Oats! I got engaged at the end of March (which is why blogging was on a hiatus) and then married on July 11, 2015. The wedding was far better than anything I could have ever dreamed and it was simply gorgeous. Follow me on Instagram to see photos of our day! I am now married to Joey. He is attractive, hardworking, and dedicated and a man who is extremely kindhearted and keeps me rooted. So far our new life is go, go, go; which I doubt will ever stop. But, we are finally settled and I finally got a chance to shoot some photos of one of the yummy dinners I made this week.
My husband has family in the South. (We spent some time together in New Orleans before we got engaged) And he constantly craves Southern food and anything Cajun. Personally, I think that Cajun food is typically salty and a little overwhelming. I usually crave Mexican food and could probably eat an unhealthy amount of it before making myself sick. BUT, being the loving wife that I am, I decided to learn how to introduce Southern flavors and ideas into my cooking. After just one month of marriage, I have already attempted, and I emphasize {attempted} a jambalaya recipe, thrown some Cajun flavors into random dishes, and now I’m trying out the Po’ Boy.
Notice, though, my Po’ Boy has Mexican flavors added to it.
…aaanndddd marriage is about compromise.
I think we are off to a good start, right? 
Here we go! So, sizzle up some peppers and onions, then season and cook the shrimp. Whip up the sauce, and then prepare those rolls to get loaded with fiesta fajita goodness!
Layer these beauts with some sauce, stack on the peppers and onions, layer it with shrimp, top it off with lettuce, douse it in more sauce and cap it offffff! TADAAA! Devour!
Fajita Shrimp Po' Boy Sandwiches
What you need:
- 1/2 lb of frozen cooked shrimp, thawed
- 2 or 3 bell peppers (I used yellow, red, and orange)
- butter or oil
- 1/2 large onion
- romaine lettuce, chopped
- 2 french bread rolls (baguette-type)
- cumin
- chili powder
- garlic powder
- salt and pepper
- 2 tablespoons mayonnaise
- 7 oz can of chipotle pepper in adobo sauce (or substitute BBQ sauce)
What to do:
- Heat butter/oil in a large skillet on stove set to medium-high.
- Slice bell peppers and onion into thin strips (fajita style) and add to heated skillet
- Cook until peppers are cooked through and onions are golden and translucent; move skillet from heat. Set aside.
- Place thawed, fully cooked shrimp onto paper towels and blot to remove excess water.
- Sprinkle shrimp liberally with cumin, chili powder, garlic powder, salt and pepper to season.
- Heat more butter/oil in smaller skillet on stove; add seasoned shrimp.
- Heat shrimp for 1-2 minutes, do not overcook. Set aside.
- In a small bowl, mix together mayonnaise and about 3 oz of chipotle in adobo to make sauce.
- Cut rolls in half and slice lengthwise to make 4 sandwiches.
- Load the bottom of the roll with sauce, peppers and onions, shrimp, and lettuce.
- Top sandwich with more sauce and put on the lid.
- Scarf it down and ENJOY!
Karlie and Oats 