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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.