Blackened Shrimp Po Boy with Remoulade Sauce

Name: Blackened Shrimp Po Boy with Remoulade Sauce
Cook time: 7 min
Total time: 7 min
Yield: 2
Cuisine: Cajun
Ingredients: Spellbound Hot Rub; Lane's One-legged Chicken Buffalo Sauce; Lane's Q-Nami Rub; Duke's Mayonnaise; Gulden's Spicy Brown Mustard; Reese Preparerd Horseadish; Fresh Garlic; Mt. Olive Petite Snack Crunchers Kosher Dill Piclkes; 1 lb Jumbo Shrimp; Lane's Blackening Seasoning; Smoked Sea Salt Banner Butter; Baguette; Shredded Lettuce; Fresh Tomatoe; Fresh Green Onion

By Ryan Lane

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Blackened Shrimp Po Boy with Remoulade Sauce

Rated 3.8 stars by 16 users

Cuisine

Cajun

Servings

2

Prep Time

15` minutes

Cook Time

7 minutes

Calories

400

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.

Image of Blackened Shrimp Po Boy with Remoulade Sauce

Ingredients

Homemade Remoulade Sauce

Spellbound Hot Rub
Lane's One-legged Chicken Buffalo Sauce
Lane's Q-Nami Rub
Duke's Mayonnaise
Gulden's Spicy Brown Mustard
Reese Preparerd Horseadish
Fresh Garlic
Mt. Olive Petite Snack Crunchers Kosher Dill Piclkes

Po Boy

1 lb Jumbo Shrimp
Lane's Blackening Seasoning
Smoked Sea Salt Banner Butter
Baguette
Shredded Lettuce
Fresh Tomatoe
Fresh Green Onion

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Directions

Homemade Remoulade Sauce

Add the following ingredients to a large mixing bowl:
1 1/4 cup of Duke's mayo
1/4 cup 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 Spellbound Hot
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)
Place the shrimp, heavily dusted with Lane's Blackening Seasoning (shrimp were deveined and peeled before seasoning) 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

Assemble the Po Boy Sandwich

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.