Shrimp Po-boy, Blackened Recipe

Make spice mix and prep shrimp

In a small bowl combine paprika, dried oregano, dried thyme, garlic powder, onion powder, cayenne pepper, black pepper and kosher salt. Pat shrimp dry with paper towels. Toss shrimp with 1–2 tablespoons olive oil until evenly coated, then sprinkle the blackening spice mix over shrimp and toss to coat each piece evenly.

Cook shrimp

Heat a large heavy skillet (cast-iron preferred) over medium-high heat until very hot, about 2–3 minutes. Add 2 tablespoons unsalted butter and the remaining 1 tablespoon olive oil. When butter is foaming and begins to brown lightly, add shrimp in a single layer (do not overcrowd; cook in batches if necessary). Cook shrimp 1.5–2 minutes per side until opaque, blackened at the edges and just cooked through (internal temperature ~120–125°F). Remove shrimp to a plate and cover loosely with foil to keep warm.

While the shrimp rests, make the remoulade. In a medium bowl combine mayonnaise, Dijon mustard, whole grain mustard, hot sauce, lemon juice, chopped capers, minced shallot, chopped parsley, paprika, cayenne, kosher salt and black pepper. Whisk until smooth and taste; adjust seasoning with more lemon, hot sauce or salt as desired. Refrigerate if not using immediately.

Toast rolls

Preheat the broiler or a skillet. Butter the cut sides of the French bread/hoagie rolls with the softened butter. If using broiler: place cut sides up on a sheet pan and broil 1–2 minutes until golden and crisp (watch closely). If using skillet: toast cut sides over medium heat until golden, about 2 minutes.

Assemble Po-Boys

Spread a generous layer (about 2–3 tablespoons) of remoulade sauce on both cut sides of each toasted roll. On the bottom half, layer shredded lettuce, 4–6 slices of tomato (or as desired), and pickles if using. Pile blackened shrimp evenly onto the prepared rolls (about half the shrimp per sandwich). Spoon any accumulated juices from the shrimp back over the shrimp and add an extra drizzle of remoulade if desired. Close sandwiches, press lightly, and cut in half if preferred.

Serve

Serve immediately with lemon wedges on the side for squeezing over the shrimp. Recommend serving with fries or potato chips.