Cajun Shrimp Po-Boys with Sweet Slaw and Spicy Remoulade
Makes 2 Po-Boys
Ingredients
For the Poboy:
- 1 lb medium or large shrimp peeled, deveined, and tails removed
- Loaf of thin French bread split lengthwise and then cut in half
- 2 1/2 tbsp blackened seasoning
- 1 tbsp oil
- 4 tbsp butter 2 tbsp melted
- 4 leaves of lettuce
- 1/2 large tomato sliced
- 1 tsp garlic powder or to taste
For the Cajun Remoulade:
- 1/2 cup mayo
- 1 tbsp hot sauce
- 1 tbsp horseradish
- 1 tbsp dijon mustard
- 1 tbsp pickle relish
- 1 dash cayenne
For the sweet slaw:
- 1 bag coleslaw salad mix
- 1/2 cup mayo
- 1/3 cup sugar
- 1/4 cup buttermilk
- 2 1/2 tbs lemon juice
- 1 1/2 tbs apple cider vinegar
- salt/pepper to taste
Instructions
For the poboy:
- Preheat oven to 350 degrees. Place sliced bread on a baking sheet, face up.
- Brush with melted butter and sprinkle with garlic powder. Bake until toasted about 5 minutes.
- In a large bowl add peeled shrimp, toss with oil, and add blackened seasoning. Mix well.
- In a skillet (I like to use my cast iron) melted 2 tbsp butter over med high heat and add shrimp.
- Cook for about 2 minutes.
- Stir shrimp and cook the other sides for another minute or two until cooked through.
- To assemble the sandwich:
- lay two leaves of lettuce on toasted bread and top with two or three slices on tomato.
- Add a few scoops of shrimp, piling high.
- Top with a few heaping spoonfuls of coleslaw (you will have extra slaw- I like to serve on the side too!)
- Top with remoulade and toasted top of bread. Repeat with remaining bread.
For the slaw:
- Whisk together all slaw sauce ingredients in a bowl and pour on top of coleslaw mix.
- Taste and add additional salt and pepper, if needed.
- Refrigerate until ready to serve.
For the remoulade:
- Prepare the remoulade by mixing the sauce ingredients together in a bowl.
- Refrigerate until ready to serve.
Notes
Remoulade recipe from Yummly.
Coleslaw adapted from LivelaughandlovewithLana.
Coleslaw adapted from LivelaughandlovewithLana.