Grilled Shrimp Po’ Boy

By PineyCook

Ingredients

• SPICY REMOULADE SAUCE:
• 1/2 POUND MEDIUM SHRIMP, PEELED AND DEVEINED
• 1 TABLESPOON EXTRA-VIRGIN OLIVE OIL
• 1 TABLESPOON CREOLE SEASONING
• 1 FRENCH BAGUETTE
• 1 CUP SHREDDED LETTUCE
• 1 LARGE RIPE TOMATO, THINLY SLICED
• 1 1/4 CUP MAYONNAISE
• 1/4 CUP STONE-GROUND MUSTARD (PREFERABLY CREOLE)
• 1 CLOVE GARLIC CLOVE, SMASHED
• 1 TABLESPOON PICKLE JUICE
• 1 TABLESPOON CAPERS
• 1 TEASPOON PREPARED HORSERADISH
• 1/4 TEASPOON CAYENNE PEPPER
• 1/4 TEASPOON HOT PAPRIKA
• DASH OF FRANK’S RED HOT HOT SAUCE

Details

Servings 2
Adapted from ezrapoundcake.com

Preparation

Step 1

Toss the shrimp with the olive oil and Creole seasoning. Heat a grill pan to medium-high, and grill the shrimp for about 3 minutes each side. Remove the shrimp from the pan, and set aside.

Split the baguette horizontally, scoop out some of the bread (if desired), and spread the Spicy Remoulade Sauce on both sides of the bread.

Place the shrimp on the bottom half of the baguette. Then pile on the shredded lettuce and tomato slices. Place the top half of the bread onto the sandwich, and divide the sandwich in half vertically to make two sandwiches.

Spicy Remoulade Sauce:
Blend all ingredients in a food processor until smooth. Chill until ready to serve.