Summer’s Shrimp and Feta Cheese PoBoys

Welcome back to the All Things Southern kitchen! It’s time to serve up something tasty.  I’ve got the ingredients rounded up for Summer’s Shrimp and Feta Cheese PoBoys!  I made ‘em the other evening along with a kicking spinach and fotina cheese dip. Have mercy! These poboys are scrumpdillicious and I’m ready to show you just how to whip ‘em up. 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 of 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.) Folks, you can dice all of those up if you’d like, but it’s summertime, people! I’m keeping 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! I’ll just grab that spinach dip from the fridge? Ummm…it’s gone. We’ll do that next week. That’s “Summer’s Shrimp and Feta Cheese PoBoys” and it’s good eating from the All Things Southern kitchen to yours!

Hugs, Shellie