Blackened Shrimp Po Boy with Remoulade Sauce

Blackened Shrimp Po Boy with Remoulade Sauce

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Remoulade Sauce

Duke's Mayo, Spicy Brown Mustard, Horseradish, garlic and dill pickles (Microplane), One-Legged Chicken, Q-Nami, Spellbound Hot and stir. It's that simple, but oh so good. 


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. 


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!!


1 comment

Chris L.

Chris L.

This recipe was phenomenal. Best remoulade I’ve had. The wife loved it too. This recipe is a keeper.

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