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
Ingredients
- 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
Instructions
- In a medium bowl, toss together cabbages, peppers, green onion, vinegar, honey, and salt. Cover and refrigerate until ready to serve.
- In another large bowl, combine blackening seasoning, oil, and lemon juice; add shrimp, tossing to coat.
- In a large nonstick skillet, cook shrimp in batches over high heat until pink and firm, about 2 minutes per side.
- On bottom half of baguettes, place shrimp. Top with slaw, and drizzle with rémoulade sauce. Serve immediately.
