Looking for a delicious dinner, with little prep? These shrimp po’ boys are for you! My take on a New Orleans classic. My unique spice mix and remoulade sauce make this po’ boy one you won’t forget!
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Shrimp Po’ Boys
Description
My take on a New Orleans classic. My unique spice mix and remoulade sauce make this po’ boy one you won’t forget!
Ingredients
Sandwiches:
Olive oil
2 lbs shimp, shelled, and tails removed and patted dry
Spice Mix (recipe below)
Shredded iceberg lettuce
½ red onion, thinly sliced
Beefsteak tomato, sliced
Hoagie Buns, split
Spicy Remoulade Sauce (recipe below)
Cajun Spice Mix:
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon cayenne pepper
2 teaspoons garlic powder
1 tablespoon smoked paprika
1 teaspoon oregano
½ teaspoon thyme
1 teaspoon onion powder
1 ½ teaspoon Old Bay seasoning
Remoulade Sauce:
¾ cup mayonnaise
1 tablespoons Spicy Horseradish mustard
2 teaspoons dill pickle relish
½ teaspoon smoked paprika
½ teaspoon cayenne pepper
Dash of hot sauce
2 scallions, chopped
Instructions
For the Shrimp:
Heat oil in a saute pan. Toss the shrimp with the Cajun seasoning, and place in batches into the pan on
medium heat. You don’t want to overcrowd the shrimp, or you will just steam them. This may take 3
batches. Cook on side for 2-3 minutes, flip and finish cooking on the other side, until they are opaque.
Remove and set aside while you cook the next batch. When they are all done, prepare the hoagie buns,
by hollowing out one side a little to give room to place the shrimp. Smear the bottom side with the
spicy remoulade sauce, top with shrimp, lettuce, onions, and tomatoes. Then put the hoagie bun top
back on.
For the Spice Mix:
Combine all together and whisk well. Store in an air tight container.
For the remoulade:
Combine all ingredients in a bowl, mixing well.
