Let me tell you a story about a girl who didn't like to try new things. And the thought of shrimp on a sandwich, absolutely didn't sound appetizing to her. But her dear friend talked her into it once they were in Louisiana, and this was the norm. That said girl fell in love with shrimp po-boy sandwiches, especially the fried ones. This girl, is me. I have always hated to try new things, but in recent years, I am a little more open to trying new things. Especially since starting this blog. Now these po-boys are some of my favorite food. I usually make them with fried shrimp, just the frozen stuff, but recently tried this version, and I am so glad I did!! I usually only put mayo, hot sauce, cheese, lettuce, and shrimp, but this time I used a remoulade sauce to spread on the inside of the rolls. It was so tasty!! I only needed to make two sandwiches, so I halved everything in this recipe. I also recommend finding a Cajun seasoning blend that doesn't include a lot of salt. I've been using Tony Chachere's for years, but it adds too much salt to our dishes, so I'm on the lookout for a new Cajun blend. I left the ingredients the same, but do take note if you use Tony's, I would only use half of the amount.
Spicy Shrimp Po-boys
slightly adapted from Annie's Eats
Yield: 4 sandwiches
For the remoulade sauce:
½ cup plus 2 tbsp. light mayonnaise
2 tbsp. stone ground mustard
1 clove garlic, minced
1½ tbsp. pickle juice
½ tsp. prepared horseradish
¼ tsp. cayenne pepper
¼ tsp. hot paprika
Dash of hot sauce
For the sandwiches:
1 lb. medium-large shrimp, peeled and deveined
1 tbsp. olive oil
2 tbsp. Cajun seasoning blend (check to make sure yours is low on salt)
1 baguette (or 4 sandwich rolls)
Preheat oven to 350.
To make the remoulade sauce, combine all of the sauce ingredients in a blender or food processor and process until smooth. (If you don’t have a blender or food processor, you can just mix it in a small bowl with a spoon.) Adjust seasonings to taste. Chill until ready to use.
To prepare the sandwiches, combine the shrimp with the olive oil and Cajun seasoning in a medium bowl. Toss well to coat the shrimp. Heat a grill pan to medium-high and grill the shrimp just until opaque, about 2 minutes per side. Remove the shrimp from the pan and set aside.
Slice the baguette into 4 servings, and cut horizontally to open the bread. Spread some of the remoulade sauce onto both pieces of the bread. Layer the bottom slice of bread with shrimp, then top with cheese. Place in preheated oven until bread is toasted and cheese is melted. Then, top with lettuce and tomato as desired. Top with the remaining piece of bread and serve immediately.
This recipe is linked to Prairie Story and Coupon Cookin, and Around My Family Table.