To be honest, I’ve never really been a Po’ Boy fan – if I’m going to cheat, why deal with all that bread and deep fried batter when a big plate of pasta does the trick?? Well, it turns out spicy shrimp, combined with a special sauce, combined with fresh tomatoes and crispy cabbage makes one hell of a sandwich… and that’s what I’m gonna show you in today’s video! Enjoy!
1 lb shrimp – raw, peeled deveined
1 tbsp olive oil
2 tbsp cajun seasoning
1/4 head purple or green cabbage, finely shredded
1 tomato, thinly sliced
1 loaf French bread or 4 hoagie rolls
1 tbsp fresh parsley, finely chopped
1/2 medium shallot, finely chopped
1/2 cup vegan mayonnaise
2 tbsp Dijon Mustard
2 tbsp horseradish
1/2 tsp cayenne pepper
1 tsp lemon juice
1 tsp Louisiana hot sauce
salt and pepper
Prepare remoulade first by adding all of the ingredients in a food processor. Pulse until it’s creamy. Cover and chill for at least 30 minutes before serving to let flavors marinade together.
Peel, devein, rinse and pat dry the shrimp. Add them to a bowl with cajun seasoning and toss until ever piece is coated.Shred cabbage and thinly slice the tomato. Cut the bread in half horizontally and toast for some extra texture!
In a large frying pan, heat olive oil over medium high heat. Add shrimp and cook for about 5 minutes or until cooked through.
To serve, spread the remoulade over the bread, add the shrimp and top with cabbage and tomato.