Shrimp Po'Boys (Gorton's Review)

I am so excited for this post.  Recently I was approached by Gorton's Seafood to review some of their products.  Without a thought, I knew exactly what I was going to make.  Let me first tell you a little about Gorton's.   Gorton's was founded in 1849 in Gloucester, Massachusetts.  Does that name sound familiar?  It should!  It's only one of the most popular fishing ports in the United States, and the oldest.

They have a couple mottos.  The first is "Wicked Good Seafood."  If you've been to Massachusetts or hear someone from Boston talk, you would hear the word "wicked" used frequently.  Another motto that I think really says something about the company is "Trusted Catch: Preserving Our Resources for Future Generations."  That means that Gorton's adheres to strict quality control measures that helps to preserve our oceans for the future.

Gorton's Seafood offers an entire line of frozen seafood products including the product I'm using for this recipe: Crunchy Butterfly Shrimp.  And the recipe is Shrimp Po'Boys.  It's a funny name really, po'boys.  I was first introduced to a po'boy when I was in grade school and was served one for lunch.  Simply put, it is a sub sandwich.  More eloquently put, the term "po'boy" refers to a type of sandwich and was coined in a New Orleans restaurant owned by Benny and Clovis Martin, former street car conductors.  In 1929, during a four-month strike against the streetcar company, the Martin brothers served their former colleagues free sandwiches.  The Martins' restaurant workers jokingly referred to the strikers as "poor boys", and soon the sandwiches themselves took on the name.  But when you say it in a lovely Southern dialect, you pronounce it "Po'Boy."  

I have always known the Po'Boy to be loaded with shrimp because in Biloxi, Mississippi, where I lived, shrimp was the meat of the market.  But one thing you cannot forget is a Remoulade Sauce.  In the South, remoulade is a base of mayonnaise and pickles.  It can be altered to be as spicy as you would like.  This recipe is on the low end of the spectrum - I usually prefer to add a little more to give my sandwiches a kick.  

Shrimp Po'Boys


1 box Gorton's® Crunchy Butterfly Shrimp
1/2 cup shredded Colby-Jack cheese
1 cup shredded iceberg lettuce
1 large tomato, halved and sliced thin
2 subway rolls, sliced lengthwise to create a pocket
Remoulade Sauce (see following recipe)

Remoulade Sauce:

1/2 cup mayonnaise
2 Tbs. dill pickle relish
1/2 tsp. paprika
1 tsp. pickle juice
1/8 tsp. Tobasco Sauce
1 clove garlic, minced


1. Bake shrimp according to directions.  After baking, using kitchen shears, clip tails off of shrimp.

2. Make Remoulade Sauce by combining all ingredients in a small bowl.

3. Assemble sandwiches.  Sprinkle cheese inside bread.  Line inside with tomato slices.  Add shrimp.  Top with lettuce and Remoulade Sauce.

Serves 2

So what did the family think of Gorton's Crunchy Butterfly Shrimp?  K1 simply couldn't wait to get those shrimp in her mouth.  Notice the sandwich - the shrimp are missing because she devoured them first!  I love this kid.  She makes my job so much fun.

Want some free Gorton's product for yourself and a trip to Boston?!  Go enter their Wicked Good Seafood sweepstakes!  You can also visit their website to download coupons, recipes, and check out the other fantastic products they offer!

*In exchange for my review, I have been provided with free product from Gorton's
#gortons #wickedgoodseafood