Cajun Blackened Shrimp Po' Boy
Baguette bread topped with lettuce, tomatoes, pickles, blackened shrimp, and remoulade sauce.
Ingredients
- 1 lb. 36/40 shrimp; peeled and deveined
- 2 tablespoons blackened seasoning
- 1 hot house tomato; sliced
- 1 small bundle romaine lettuce; washed
- 12 doux south pickles angry chukes
- 2 tablespoon remoulade sauce
- 2 loaves baguette bread; cut into sandwich hoagies
- Olive oil - for flat top Blackstone
Instructions
- Warm baguette bread as directed on package.
- Wash deveined and peeled shrimp. Strain and toss in two tablespoons blackened seasoning.
- Slice tomatoes and wash and separate romaine lettuce. Set aside.
- Heat flat top to medium heat and oil with olive oil. Once the grill is ready place the shrimp onto the blackstone or flat top. You will hear a sizzle this is how you know the grill is ready. Cook for 2 minutes each side until shrimp have a lightly blackened edge on them. Remove from grill.
- Slice baguette and place lettuce, tomatoes, pickles, shrimp, and drizzle with remoulade sauce. Serve!