Pressure Cooker Shrimp Po Boy Roll

Pressure Cooker Shrimp Po Boy Roll is a cross between a Lobster Roll and a Po Boy. Made in the New England Style, but with a New Orleans flair.

Pressure Cooker Shrimp Po Boy Roll

There is actually no history or special story behind this Pressure Cooker Shrimp Po Boy Roll recipe.

When I lived in Charleston, South Carolina, I used to get Fried Oyster Po Boys on the way home from work, on occasion.

OMG, those were so good. They also sold Fried Oyster Salads too. Yum!

I’m from the East Coast, so, of course, I know about Lobster Rolls.

They are okay, but I felt something was missing and not quite right.

The soft buns, always got so soggy and the Lobster Roll ended up all over my plate. Yuk.

 

Okay, so maybe a little story. By now, you already know what happens when I start to “talk.”

Here it is, time for the Hollywood Bowl again.

The end of Summer show is “The Muppets Take the Bowl.” Fireworks presentation to follow!

Tonight’s Picnic Dinner is my yummy Pressure Cooker Shrimp Po Boy Roll. My version is a cross between a Lobster Roll and a Shrimp Po Boy.

Since the Shrimp in this recipe is not fried, I’m calling this sandwich creation a Pressure Cooker Shrimp Po Boy Roll, rather than a Shrimp Roll because of the New Orleans Rémoulade Sauce, I am using.

The connotation for this sandwich is a New Orleans Flavor, but done Lobstah Roll style, but better.

What is a Po Boy?

• It is a traditional sandwich from Louisiana.
• Typically consists of Fried Seafood – Shrimp, Oysters, Crab, Crawfish.
• French Bread is the Roll of choice.
• Melted Butter is smeared on the French Bread.
• Some people also use Mayonnaise on the Bread
• Pickles are piled on the Sandwich.
• A squirt of Crystal Hot Sauce Louisiana’s Pure Hot Sauce takes it up a notch!

What is a Lobster Roll?

• Developed in New England, and often seen on menus as a “Fast Food” option.
• Chunks of Lobster Tail and Claws are mixed with a Mayonnaise Sauce.
• Minced Celery gives the Lobster Roll some crunch.
• The Soft Bun is toasted and then piled high with the Lobster Mixture.
• Mayonnaise is often used in place of butter on the bun.

 

Can Shrimp be Cooked in the Instant Pot Pressure Cooker?

• Yes. Carefully!
• Fresh or Frozen Raw Shrimp can be cooked in the Pressure Cooker.*
• Frozen Shrimp will take longer to cook.
• A Stainless Steel Colander (I used my Instant Pot Mini for this recipe), Steamer Basket or a Stainless Steel Bowl is best, as the heat is conducted quicker with Stainless Steel.

When adding Shrimp to a recipe like my Pressure Cooker Inside Out Egg Rolls, the raw shrimp is added after the pressure cook time. The residual heat is enough to cook the Shrimp.

For this recipe, the Steam Function is used and the heat will come from just the bottom of the cooking element.

A short cook time and Quick Release, will ensure perfect Shrimp.

Costco sells Large Frozen Raw Shrimp with Tails on for a decent price.

One pound is about 25 Raw Shrimp (weighed after tails are removed), but keep the tails on, when cooking.

*This is one of the exceptions to adjusting the cook time using frozen or not rozen food.

Most always, the cook time will be the same, whether using frozen meat or fresh/thawed meat.

 

Cooking the Shrimp, Pot in Pot and not directly inside the cooking pot, is why an adjustment is needed between frozen and non-frozen.

Why do I feel a song coming on? Let it go……………….

The Shrimp will cook using the Steam Function.

Water is placed into the Pressure Cooker cooking pot.

If using this Stainless Steel Colander, you will need to first place your Trivet into the bottom of the cooking pot.

In the 6 Quart Pressure Cooker (or larger), using this RSVP Steamer Basket, no Trivet is needed, as there are little legs on the bottom of the Basket, which will sit up from the water.

 

You can totally just use some Mayonnaise, Salt, Celery, Lemon Juice and Pickles, if you like.

For a N’Awlins taste, mix up a batch of my New Orleans Rémoulade Sauce. The amount of my Homemade Seafood Seasoning Mix added, is up to you. Use less for a lighter taste.

 

The amount of Pickles and Celery added is up to you too.

Whisk up the Dressing to combine.

The recipe below, is my basic recipe and what I personally use.

What is great about this Pressure Cooker Shrimp Po Boy Roll recipe is that you can customize it to your own palette.

If you don’t like Shrimp, use Lobster. Scallops are really good in this Sandwich too!

 

This recipe is one of the few times that I actually do a “Quick Release.”

This means that as soon as you hear the Beep on your Pressure Cooker, turn the Pressure Release Knob and manually release the pressure.

Since the Shrimp cook using the Steam Function, the heat will come from below. The Shrimp will heat up just enough to perfectly cook, without turning rubbery.

Dump the shrimp into a Bowl full of cold water. Ice is not necessary, as the Shrimp won’t be super hot.

 

Remove the Tails from the Shrimp.

Save them if you want to make a Fish Stock in the future.

Or, if you want to add more flavor to my Pressure Cooker Killer Shrimp recipe.

Rough chop the Shrimp.

 

Some people don’t like Dill Pickles. You can leave them out of the Bowl and then just add Pickle slices to individual sandwiches.

I buy the Giant Jar of Dill Pickles and then separate out into smaller containers

GERD and nighttime foot cramps are an issue with me and the Dill Pickle Juice prevents this from happening overnight. I drink about 2 ounces nightly.

After mixing the Dressing into the Shrimp, place the Bowl in the refrigerator to chill.

 

Use as little Sauce as possible. The trick to any Po Boy, whether it be Shrimp, Lobster or Oyster, is to taste the Shell Fish and not have it swimming Sauce.

I don’t like a bready sandwich, so I pull out a lot of the softer bread.

More room for the good stuff!

A half a pound of Shrimp, divided between two French Bread Rolls. Well, actually, this is a long French Bread, that I cut in half.

If you love this recipe, you can totally change it up with Lobster, Claims, Oysters, Scallops.

Fish, such as Cod and Halibut would be delicious too.

Serve it up with my Air Fryer Crispy Sweet Potato Fries on the side.

Kitchen Equipment and Essentials

• Instant Pot DUO Mini
• J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
• Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
• Simply Gourmet (Dry) Stainless Steel Measuring Cups
• Anchor Hocking Glass (Liquid) Measuring Cups
• Rösle Stainless Steel Flat Whisk– a MUST have, probably my most used utensil
• 6 oz Porcelain Ramekins
• My FANTASTIC Teak Cutting & Charcuterie Board & Compartments
• Salbree Steamer Basket or Stainless Steel Colander
• Small 1.5 Quart “Pot in Pot” Mixing Bowl
• New Orleans Rémoulade Sauce

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