Duke's Mayo, Spicy Brown Mustard, Horseradish, garlic and dill pickles (Microplane), One-Legged Chicken, Q-Nami, SPF-53 and stir. It's that simple, but oh so good.
Baguette
A fresh baguette from your local bakery would be awesome, but you can also use a baguette from the supermarket. Smear top and bottom with Banner Butter (you can use regular butter if needed) then toast on the Blackstone.
Blackened Shrimp
Peeled and deveined jumbo shrimp dusted heavily with our blackening seasoning. Then off to a pad of melted butter on the Blackstone to cook to an internal temperature of 125.
Assemble
Take your toasted baguette, cover both sides with remoulade, throw on some shredded lettuce, fresh thinly sliced tomatoes, pile high with the blackened shrimp, and garnish with green onions. Enjoy!!
We invited our friend Jason Meade from @drivestopcraftbbq to cook one of his amazing recipes. Seriously, Jason is one of our favorite content creators on Instagram. He has some of the most beautiful foodie photos around! Go check him out and give him a follow for great recipes and tons of inspiration.
This is a quick and easy backyard Blackened Shrimp Po Boy with a house-made Remoulade Sauce.
Add the following ingredients to a large mixing bowl:
- 1 1/4 c of Duke's mayo
- 1/4 c Gulden's Spicy Brown Mustard
- 1 tbsp Reese Prepared Horseradish
- 3 gloves of garlic (grated using microplane)
- 2 kosher dill pickles (grated using microplane)
- 1 tbsp of One Legged Chicken
- 1 tbsp of Q-Nami Rub
- 1 tbsp of SPF 53 Rub
stir to incorporate ingredients, set aside until assembly
Po Boy
Preheat Flat top griddle (Blackstone) to Medium heat
Take 1 baguette cut to 6 or 8 inch sandwich length. (slice to create clamshell for buttering and toasting)
1 tbsp of Banner butter(spread on each side of the baguette. Butter will be easier to spread at room temp. place on griddle butter side down. check periodically for desired crust, remove when finished)
1 lb Shrimp heavily dusted with Lane's Blackening Seasoning (shrimp were deveined and peeled before seasoning)
place shrimp on the flat top(griddle) at a medium/high heat, cook 2-3 minutes on each side. The shrimp should reach an internal temp of 120 degrees before removing them from the flat top.
Thinly slice 1 tomato
shred 1/4 head of lettuce
chop 1/4 cup of green onions for garnishing
To assemble:
take your toasted baguette and apply remoulade to each side of the bread. Place lettuce and tomatoes on bottom layer
pile shrimp (6-8) on top of the lettuce and tomato
garnish with a few green onions
Close and Enjoy!! (cut sandwich in half if you prefer)
Recipe Video
Recipe Note
Substitutions:
You can use regular butter if you do not have Banner butter. Spray butter is really convenient and fast too.
If you do not have a microplane you can use minced garlic and dill relish.
Instead of using a flat top griddle (Blackstone) you can sear the shrimp in a cast iron skillet. (Same times and temps apply)
Bread Choice:
You can use a hoagie roll if you cannot get a fresh baguette or you could even use tortilla shells if you wanted to use this recipe for Taco Night
This recipe was phenomenal. Best remoulade I’ve had. The wife loved it too. This recipe is a keeper.
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