Blackened Shrimp Po'boy
A Louisiana sandwich of blackened shrimp, remoulade sauce, and crisp vegetables on toasted bread. Shrimp is coated in Cajun spices, seared until charred, then layered on soft bread with cool, briny toppings.
Ingredients
Method
Pat shrimp dry with paper towels to remove excess moisture.
Combine Cajun seasoning in a small bowl and evenly coat both sides of the shrimp.
Heat olive oil in a cast-iron skillet over high heat until it shimmers, about 1–2 minutes.
Add shrimp in a single layer and sear undisturbed for 2 minutes until charred and blackened on the bottom.
Flip shrimp and cook the other side for 1–2 minutes until opaque throughout. Remove from heat.
Toast bread rolls until golden and crisp, about 2 minutes.
Spread remoulade sauce on both sides of each toasted roll.
Layer lettuce, tomato slices, red onion, and pickles on the bottom half of each roll.
Top with warm blackened shrimp, dividing evenly, then close the sandwich with the top half of the roll.
Cut in half if desired and serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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