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Creole Cajun Shrimp Po’Boy

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5 from 4 reviews

All the flavors of NOLA without ever leaving your kitchen! I’m taking a traditional Po’boy and making it healthier while keeping it as delicious as ever.

Ingredients

Shrimp

  • 3/4 pound thawed medium deveined, peeled shrimp
  • 2 teaspoon Creole seasoning *See below
  • 2 tablespoon olive oil

Creole Seasoning

  • 2 1/2 teaspoon Hungarian paprika
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 2 teaspoon garlic powder
  • 1 teaspoon black pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme

Baja Cream Sauce

  • 1/4 cup mayo
  • 1/3 plus 1 tablespoon cup sour cream
  • 1 1/2 tablespoon lime juice
  • 1/2 teaspoon garlic powder
  • 1/4 cup lightly packed cilantro leaves, minced
  • 1 teaspoon sriracha sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon cumin
  • 1/4 teaspoon cayenne
  • 3/4 teaspoon adobo sauce
  • 1/2 teaspoon honey *optional

Additional Items

Instructions

Make the baja cream sauce

  1. Whisk all of the baja cream sauce ingredients together in a bowl until well blended.
  2. Cover and chill for at least 2 hours. I actually put mine in a squeeze bottle (with a slightly larger opening).

Make the Creole Seasoning

  1. Combine all the spices in a coffee or spice grinder.
  2. Grind to a fine powder and store in an airtight jar until ready to use

Grill the Rolls

  1. Preheat a grill pan over medium heat.
  2. Split each roll in half (but not completely).
  3. Brush each cut side with melted butter and place face down on the grill.
  4. Cook for 2-4 minutes or until toasted.
  5. Set aside.

Make the shrimp

  1. Toss the shrimp in a bag with the creole seasoning.
  2. In a large skillet over medium heat add the oil.
  3. When it starts to shimmer add the shrimp being careful not to crowd. You want to cook in a single layer.
  4. Cook 3-4 minutes or until the shrimp are pink. Do not overcook as they will be rubbery.
  5. Using a spatula spread a tablespoon of the Baja Cream sauce on each side of the bread.
  6. Place some lettuce down, top with tomatoes (if using) then evenly divide the shrimp on top.
  7. Add a few dashes if hot sauce if you want it spicier.
  8. Drizzle with more baja cream sauce, top with the remaining lettuce and dig in.

Find it online: https://www.thekitchenwhisperer.net/2015/05/30/creole-cajun-shrimp-poboy/