Shrimp Po’ Boy from Closet Cooking
(makes 2 sandwiches)

Ingredients:
1 pound shrimp (shelled and deviened)
1 tablespoon oil
1 tablespoon creole seasoning (see below)
1 baguette
1 cup lettuce (shredded)
2 large tomatoes (sliced)
1/4 cup remoulade sauce (see below)

Directions:
1. Toss the shrimp in the oil and creole seasoning to coat.
2. Skewer and grill the shrimp until cooked, about 2-3 minutes per side.
3. Assemble sandwich.



Remoulade Sauce

(makes 1/2 cup)


Ingredients:
1/4 cup mayonnaise
1 tablespoon creole mustard
1 tablespoon ketchup
1 teaspoon horseradish
1 small clove garlic
1 tablespoon lemon juice
1 teaspoon capers
1 green onion (chopped)
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
hot sauce to taste

Directions:
1. Blend everything in a food processor until smooth.


Creole Spice Blend

(makes 4 tablespoons)

Ingredients:
2 1/2 teaspoons paprika
2 teaspoons salt
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon dried leaf oregano
1 teaspoon dried leaf thyme

Directions:
1. Mix everything.
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