Cajun Grilled Shrimp Po’boy

Ingredients:

• 2 TBLS olive oil
• 1 garlic clove, minced.
• 1 TBLS of Cajun or Creole Seasoning
• Pinch of Chili Powder & Smoked Paprika
• Pinch of Red Chili Flakes (or to taste for heat)
• 12 ea. Portico Classic Shrimp P&D Tail-off 26/30 – SUPC: 6739153

Caliber Creole Remoulade: Yield = 1 cup or 8 servings

• ½ Cup Mayonnaise
• 1 ½ TBLS Sriracha
• 2 tsp Spicy Brown Mustard
• 1 tsp of prepared Horseradish
• 1 tsp Worcestershire
• 2 TBLS fresh lemon juice
• 1 Jalapeno, minced (no seeds)
• 1 Shallot (small), minced
• 2 cloves Garlic, minced
• 1 tsp of Cajun or Creole Seasoning
• Cayenne pepper (or hot sauce to taste)

The Po’boy

• Fresh Toasted Hoagie Roll
• ½ cup of shredded iceberg lettuce
• Sliced Tomato – 3-4 per sandwich
• 12 EA Cajun Grilled Shrimp
• 1 TBLS sliced fresh jalapeños
• 2 TBLS of Creole Remoulade

Directions:

1. Prepare the Creole Remoulade by mincing the jalapeño, shallot and garlic. In a bowl, combine the minced ingredients with all the remaining ingredients and seasonings. Adjust the heat with Cayenne or favorite hot sauce.
2. Thaw and rinse the Portico Classic Shrimp under cold running water, drain well.
3. In a large bowl, combine 1 TBLS of olive oil, 1 minced garlic clove, 1 TBLS of Cajun or Creole seasoning, a pinch each of chili powder, smoked paprika and red chili pepper flakes. Add the shrimp and toss to coat.
4. Preheat 1 TBLS of olive oil in a sauté pan over medium-high heat. Be sure the pan is hot prior to adding the shrimp. Once hot, add the seasoned shrimp, and cook through about 2-3 min per side. (>145F)
5. Slice and toast a fresh hoagie under the broiler, or on the grill, until golden brown.  Brush with butter. On the bottom bun, place ½ cup of shredded lettuce & 3 slices of tomato.
6. Top with the Cajun-Grilled shrimp, fresh jalapeños, and drizzle with 1-2 TBLS of Caliber Creole Remoulade. Serve hot with chips or fries!