Blackened Shrimp Po’ Boys

As Louisiana shrimp fill local seafood markets, we are always dreaming up new ways to use the delicacies. This summer, we’ll be making these shrimp po’ boys on repeat for a lunch or dinner that comes together in minutes. Topped with sweet and tangy slaw and a drizzle of zesty rémoulade sauce, these sandwiches are packed with a punch of flavor that you’ll be craving all season long.

Blackened Shrimp Po' boys
Yields: 4 Servings
  • 2 cups thinly sliced green cabbage
  • 2 cups thinly sliced red cabbage
  • 1 cup thinly sliced miniature sweet red peppers
  • ½ cup sliced green onion
  • 2 tablespoons red wine vinegar
  • 2 teaspoons honey
  • ¾ teaspoon kosher salt
  • 3 tablespoons blackening seasoning
  • 3 tablespoons olive oil
  • 3 tablespoons fresh lemon juice
  • 3 pounds jumbo fresh shrimp, peeled and deveined
  • 4 (6- to 8-inch) loaves French bread, split lengthwise
  • Rémoulade sauce
  1. In a medium bowl, toss together cabbages, peppers, green onion, vinegar, honey, and salt. Cover and refrigerate until ready to serve.
  2. In another large bowl, combine blackening seasoning, oil, and lemon juice; add shrimp, tossing to coat.
  3. In a large nonstick skillet, cook shrimp in batches over high heat until pink and firm, about 2 minutes per side.
  4. On bottom half of baguettes, place shrimp. Top with slaw, and drizzle with rémoulade sauce. Serve immediately.



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