Grilled Cajun Shrimp Po’Boy with Spicy Remoulade

Allergens

Shellfish, Mayonnaise

Ingredients

• 1 lb large shrimp, peeled and deveined 2 tbsp Cajun seasoning 4 hoagie rolls, split and toasted 1 cup sliced pickles 2 cups shredded lettuce 1 cup mayo 1 tbsp Dijon mustard 1 tbsp hot sauce (optional) 1 tsp Worcestershire sauce 1 tbsp chopped parsley 1 clove garlic, minced Salt and pepper, to taste Olive oil, for brushing

Instructions

1. In a large bowl, toss shrimp with Cajun seasoning, salt, and pepper. Set aside.
2. In a small bowl, whisk together mayo, Dijon mustard, hot sauce (if using), Worcestershire sauce, parsley, and garlic to make the remoulade sauce. Refrigerate until ready to use.
3. Preheat grill or grill pan over medium high heat. Brush shrimp with olive oil and grill for 2 3 minutes per side or until cooked through. Remove from grill.
4. Assemble the po'boys: Spread remoulade sauce on each roll, add shrimp, pickles, and lettuce. Serve immediately.

Chef’s Insight

The combination of smoky Cajun spices and tangy remoulade sauce creates an irresistible flavor combo that will transport you straight to the heart of New Orleans!

Notes

The key to this recipe is balancing the bold flavors of the Cajun seasoning with the tangy remoulade sauce, creating a perfect harmony in every bite.