Blackened Shrimp Po'Boys

    11:47 AM, Feb 17, 2012   |    comments
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    LITTLE ROCK, Ark. (KTHV) -- Today we are making a sandwich New Orleans style.

    Cynthia Malik with Pulaski Tech Culinary School will demonstrate blackened shrimp po'boy sandwiches with Ashley, Alyse and Tom.

    Blackened Shrimp Po'Boys


    1 loaf French Bread
    1lbs Shrimp, peeled and deveined
    Blackening Seasoning
    Vegetable Oil
    Lettuce shredded, as needed
    ½ Green Bell Peppers, sliced
    ½ small Red Onion, sliced
    ½ Red Bell Pepper, sliced
    1/4 Red Bell Pepper
    1/2 stalk of Celery
    1 Green Onion (including all the green)
    1 Tablespoon dried Parsely
    3/4 cup Mayonnaise
    2 tbs of Dijon mustard
    2 tbs of Ketchup
    2 tbs of Horseradish
    a couple shakes of Worstershire sauce
    a couple shakes of Tobasco sauce
    2 tsp of Paprika
    1/4 tsp Cayenne Pepper

    1. For the sauce, puree all the ingredients in a food processor or blender until smooth.
    2. Preheat a skillet to medium-high. Season the shrimp liberally with blackening seasoning.
    3. Lay the baguettes open on plates. Layer with the lettuce, bell pepper, and onion.
    4. Add about 1 tablespoon oil to the skillet and heat; add the seasoned shrimp to the skillet, and cook for about 2 minutes. Flip and cook, until just opaque throughout, 1 to 2 minutes more. Arrange the shrimp on top of the vegetables and drizzle with the Cajun remoulade.

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