I’ve been on a serious sandwich kick lately. It seems as soon as the weather warmed up, I’ve just been all about them. In fact, when planning my menu recently I almost decided to do a week’s worth of sandwiches just because I have so many I love and so many I would like to try. I nixed that idea for the sake of diversity, but rest assured you’ll be seeing a lot of great sandwich ideas in the near future. Now, let’s talk about how fabulous this sandwich is. I’ve made spicy pork po’ boys before, which are a favorite and frequent repeater in our house. This is the first time I’ve tried the shrimp version and oh, we devoured them.
The shrimp are spicy thanks to the Cajun seasoning and the spicy remoulade sauce is so good, I kind of want to slather it on everything. I did think the mustard to mayo ratio was a little to strong for my preferences, so I added a few extra spoonfuls of mayo to balance it out. I enjoyed these so thoroughly that I ate a leftover sandwich for lunch the following day at work, even though our department had provided free pizza for all employees. (It probably also had something to do with the fact that the pizza was Donato’s – gag me.) But really, I’d take this over free pizza just about any day.
Yield: 4 sandwiches
For the remoulade sauce:
½ cup plus 2 tbsp. light mayonnaise
2 tbsp. stone ground mustard
1 clove garlic, minced
1½ tbsp. pickle juice
½ tsp. prepared horseradish
¼ tsp. cayenne pepper
¼ tsp. hot paprika
Dash of hot sauce
For the sandwiches:
1 lb. medium-large shrimp, peeled and deveined
1 tbsp. olive oil
2 tbsp. Cajun seasoning blend
1 baguette (or 4 sandwich rolls)
To make the remoulade sauce, combine all of the sauce ingredients in a blender or food processor and process until smooth. (If you don’t have a blender or food processor, you can just mix it in a small bowl with a spoon.) Adjust seasonings to taste. Chill until ready to use.
To prepare the sandwiches, combine the shrimp with the olive oil and cajun seasoning in a medium bowl. Toss well to coat the shrimp. Heat a grill pan to medium-high and grill the shrimp just until opaque, about 2 minutes per side. Remove the shrimp from the pan and set aside.
Slice the baguette into 4 servings, and cut horizontally to open the bread. Spread some of the remoulade sauce onto both pieces of the bread. Layer the bottom slice of bread with shrimp, then top with lettuce and tomato as desired. Top with the remaining piece of bread and serve immediately.