Sandwiches Seafood

Shrimp Po’ Boys

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

My take on a New Orleans classic. My unique spice mix and remoulade sauce make this po’ boy one you won’t forget!

  • Author: admin
Scale

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.

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