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Restaurants›Hank's Garage and Grill›Blackened Shrimp Po’ Boy Recipe

Blackened Shrimp Po’ Boy Recipe

Name: Hank's Garage and Grills Blackened Shrimp Po’ Boy Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Cajun
Ingredients: 1 lb raw shrimp (peeled, deveined, tails on or off per preference); 2 tbs cajun seasoning (store-bought or homemade); 1 tsp paprika (smoked or sweet); 1 tsp garlic powder; 1 tsp onion powder; 1 tsp dried oregano; 1 tsp cayenne pepper; 0.75 tsp salt; 0.5 tsp black pepper (freshly ground); 2 tbs olive oil or neutral oil (for cooking); 1 tbs unsalted butter (optional, for finishing); 0.5 cups mayonnaise; 1 tsp creole mustard or Dijon mixed with a pinch of cayenne; 0.5 tsp prepared horseradish (or 1/2 tsp prepared if mild); 1 tsp lemon juice (fresh); 0.5 tsp hot sauce (such as Tabasco); 0.5 tsp worcestershire sauce; 0.5 tsp paprika; 1 tsp finely chopped pickles or cornichons; 1 tsp finely chopped green onions or chives; 0.25 tsp salt; 0.125 tsp black pepper; 2 each hoagie rolls (sub rolls), toasted or warmed; 1 each ripe tomato, sliced; 1 cup iceberg or romaine lettuce, shredded; 4 slices pickles (optional); 2 each lemon wedges (optional); 2 cups hand-cut fries or potato chips (choice of side)

Inspired by Hank's Garage and Grill

Time30m

Serves2

Cajun-spiced shrimp, tomato, lettuce, remoulade, hoagie roll (choice of side)

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Ingredients

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Shrimp & Seasoning

1 lb raw shrimp (peeled, deveined, tails on or off per preference)

2 tbs cajun seasoning (store-bought or homemade)

1 tsp paprika (smoked or sweet)

1 tsp Watkins garlic powder

1 tsp Onion powder

1 tsp Dried oregano

1 tsp Cayenne pepper

3/4 tsp Celtic sea salt

1/2 tsp black pepper (freshly ground)

2 tbs olive oil or neutral oil (for cooking)

1 tbs unsalted butter (optional, for finishing)

Remoulade Sauce

1/2 cups Mayonnaise

1 tsp creole mustard or Dijon mixed with a pinch of cayenne

1/2 tsp prepared horseradish (or 1/2 tsp prepared if mild)

1 tsp lemon juice (fresh)

1/2 tsp hot sauce (such as Tabasco)

1/2 tsp Original Worcestershire Sauce

1/2 tsp Watkins paprika

1 tsp finely chopped pickles or cornichons

1 tsp finely chopped green onions or chives

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Assemble & Garnish

2 each hoagie rolls (sub rolls), toasted or warmed

1 each ripe tomato, sliced

1 cup iceberg or romaine lettuce, shredded

4 slices pickles (optional)

2 each lemon wedges (optional)

Optional Side

2 cups hand-cut fries or potato chips (choice of side)

Method

Shrimp & Seasoning

Prepare shrimp

Pat shrimp dry with paper towels and place in a medium bowl.

Make spice blend

In a small bowl combine cajun seasoning, paprika, garlic powder, onion powder, dried oregano, cayenne, salt, and black pepper. Mix well.

Season shrimp

Sprinkle about three-quarters of the spice blend over the shrimp and toss to coat evenly. Reserve the remaining spice blend to dust the shrimp after flipping during cooking for a stronger crust.

Cook shrimp

Heat a large skillet or cast-iron pan over medium-high heat. Add 1–2 tablespoons oil and let shimmer. Add shrimp in a single layer (work in two batches if needed). Cook undisturbed for 1.5–2 minutes until edges start to brown, then flip and sprinkle a little of the reserved spice blend on the cooked side. Add the butter (optional) and cook another 1–1.5 minutes until shrimp are opaque, pink, and slightly charred. Total cook time per batch ~3 minutes. Remove shrimp to a plate and keep warm.

Remoulade Sauce

While shrimp cooks, make the remoulade: in a small bowl combine mayonnaise, creole mustard, horseradish, lemon juice, hot sauce, Worcestershire, paprika, chopped pickles, and chopped green onions. Season with salt and black pepper. Taste and adjust for heat, acidity, or salt. Chill briefly or keep at room temperature until assembly. Yields about 1/2 cup.

Assemble & Garnish

Prepare rolls

Split the hoagie rolls and toast lightly either in a hot skillet with a little butter or under a broiler until golden. This prevents sogginess.

Spread remoulade

Generously spread remoulade on both cut sides of each toasted roll (about 2–3 tablespoons per roll).

Layer vegetables

On the bottom half of each roll place a layer of shredded lettuce, then 2–3 slices of tomato (season tomatoes lightly with salt if desired), and pickles if using.

Add shrimp

Pile the warm blackened shrimp on top of the lettuce and tomato, distributing evenly between the two rolls (about 8–10 shrimp per roll depending on size). If desired, squeeze a lemon wedge over the shrimp.

Finish

Close the sandwiches, press lightly, slice in half if desired, and serve immediately with your choice of side (hand-cut fries, chips, or a simple salad).

Optional Side

Prepare your chosen side according to package or recipe instructions (e.g., fry or oven-bake fries, or serve chips). Season and serve alongside the po’ boy.