We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Best of Makers

Shrimp Po’Boy Poppers How-To

Blogger Amy Erickson shares a bite of the bayou with her party-perfect app.

  • Save
  • Pinterest
  • Facebook
  • Email

Amy Erickson
Have I got something for you. Here’s an easy, bayou-inspired appetizer, bringing all that big-sandwich flavor right to the palm of your hand. Make a batch of these and channel the Big Easy! 

Peel and clean the shrimp, but make sure to leave the tail on. Gently butterfly each shrimp by running a knife down the shrimp to open it up.

Do not cut all the way through, spread the shrimp open so it can sit tail up.
Dust the shrimp with seafood seasoning. This is what will give your poppers their flavor, so be generous!
Slice each Pillsbury Crescent triangle into two equal pieces.
And place a shrimp onto the wide end, tail side up.
Now, roll the shrimp inside the crescent and set it onto a baking sheet with the tail up.
Brush some olive oil onto each crescent.
Bake them at 350°F for approximately 12-15 minutes, until the shrimp have turned pink and the crescents are lightly golden and firm. 

Serve with coleslaw and hot sauce for an extra kick!

Amy Erickson

About Amy Erickson of Oh Bite It!

For Amy, life’s too short not to stop and smell the sugar. Her kitchen is a laboratory of pure fun, and her can-do, family-friendly recipes are impossible to resist.

Comments + Recipe Twists