Shrimp Po Boy Bruschetta Recipe

Prep and toast baguette

Preheat oven to 400°F (200°C). Arrange baguette slices in a single layer on a baking sheet. Brush both sides lightly with 2 tbs extra-virgin olive oil and season with 1/2 tsp sea salt and 1/4 tsp black pepper.

Toast in the oven for 8–10 minutes, flipping once, until edges are golden and crisp. Remove from oven and while still warm, rub the cut side with the halved garlic clove to impart a light garlic flavor. Set aside to cool slightly.

Make remoulade

In a bowl, whisk together 1/2 cup mayonnaise, 1 tsp Dijon, 1 tsp whole-grain mustard, 1/2 tsp harissa (or 1/2 tsp hot sauce), 1 tsp finely chopped capers, 2 tbs finely chopped cornichons/dill pickles, 1 tbs chopped parsley, 1 tsp lemon juice, 1/2 tsp Worcestershire sauce, and optional 1/4 tsp additional hot sauce. Season with 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust seasoning — add more lemon or hot sauce if desired.

Cover and refrigerate for at least 15 minutes to let flavors meld. Bring out to room temperature before assembling if chilled long-term.

Season shrimp

Pat 12 large shrimp dry with paper towel. In a bowl, combine 1 tsp Cajun seasoning, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Toss shrimp in the spice mix to coat evenly.

Cook shrimp

Heat 1 tsp olive oil and 1 tbs unsalted butter in a large skillet over medium-high heat until butter foams. Add seasoned shrimp in a single layer and cook 1½–2 minutes per side, until opaque and just cooked through. During the last 30 seconds squeeze 1 tsp lemon juice over the shrimp. Remove from pan and transfer to a plate; reserve any pan juices.

Prepare toppings

Quarter 12 cherry tomatoes. Thinly slice 6 dill pickle slices. Finely chop 1 tsp fresh dill and thinly slice 1 scallion if using.

Spread about 1 to 1½ tsp remoulade sauce on each crostini slice (makes roughly 18–20 crostini depending on baguette).

Top each sauced crostini with 1 shrimp (or 2 smaller shrimp) and a few pieces of quartered cherry tomato and a small piece of dill pickle. Drizzle a scant teaspoon of any reserved pan juices over the shrimp for extra flavor if desired.

Garnish each bruschetta with a pinch of chopped fresh dill and a few thin scallion rings. Serve immediately with lemon wedges alongside for squeezing.