RING BROS MARKETPLACE

Chef Don's Favorite Cape Cod Seafood Recipes

CAPE COD SEAFOOD
Sautéed Shrimp Po’ Boy
Serves 4

1 lb. Shrimp                           
4-6” French Garlic Bread
2 tsp. Garlic                           
2 tsp. Parsley
2 tsp. Scallions                           
1 cup Lettuce, shredded
1 Tomato, sliced thin                       
1 Tbsp. Olive Oil
1/4 cup Cajun Remoulade                   
Salt and Pepper to taste


    Slice the French bread so that is hinged and spread some garlic butter on each side. Toast or grill the bread until it is golden brown. Heat the oil in a pan until it is hot and add the shrimp. Sauté until the shrimp are 3/4 cooked and add the garlic, scallions and parsley. Season with salt and pepper. Remove from the heat. Spread the remoulade on each side of the bread. Dress with the lettuce and tomato. Add the shrimp to the top and serve with crisp potato chips.
 
 

   
Cajun Remoulade
Yield: 3/4 cup

1/2 cup Mayonnaise                       
1 tsp. Capers, chopped
2 tsp. Scallions, chopped                   
1 Tbsp. Parsley, chopped
1/2 Lemon, juiced                       
1 tsp. Worcestershire Sauce
1 or 2 dashes Tabasco Sauce                   
2 tsp. Creole Seasoning
1 tsp. Creole or Whole Grain Mustard


    Combine all ingredients in a bowl and combine. Refrigerate for 2 hours and serve.
 

 

Ring Bros. Marketplace
485 Route 134, South Dennis, Cape Cod
508-394-2244

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