Fiery Cajun Shrimp Po’Boys with Spicy Remoulade

Allergens

Shellfish, Gluten (in bread)

Ingredients

• 1 lb large shrimp, peeled and deveined 2 tbsp olive oil 2 tsp Cajun seasoning 4 French baguettes, split open 1 cup lettuce, shredded 1 cup tomato, thinly sliced 1 cup red onion, thinly sliced 1 tbsp butter, softened Spicy Remoulade Sauce: 1/2 cup mayonnaise 1/4 cup ketchup 2 tbsp spicy brown mustard 2 tbsp fresh lemon juice 1 tbsp chopped fresh parsley 1 tsp Worcestershire sauce 1 tsp hot sauce (adjust to taste) Salt and pepper, to taste

Instructions

1. In a medium sized bowl, mix together all the ingredients for the Spicy Remoulade Sauce. Set aside.
2. Toss the shrimp in olive oil and Cajun seasoning until evenly coated.
3. Preheat your grill or grill pan to medium high heat. Grill the shrimp for 2 3 minutes per side or until cooked through. Remove from the grill and let rest for a minute.
4. While the shrimp is resting, spread butter on the insides of the French baguettes and toast them on the grill or in an oven until golden brown.
5. Assemble the Po'Boys: place shrimp onto toasted baguettes, top with lettuce, tomato, and red onion slices. Dollop a generous amount of Spicy Remoulade Sauce on top, then close the sandwich with the other half of the bread.
6. Cut the sandwiches in half on a diagonal and serve immediately.

Chef’s Insight

The key to a perfect Po'Boy is the balance of flavors and textures - crunchy, creamy, spicy, and smoky all at once.

Notes

For a kick of heat, adjust the hot sauce to your preference.