From DN Recipes by David Nagy · Food & Beverage

Pan-Seared Shrimp Po' Boys

Published

Pan-Seared Shrimp Po' Boys

Ingredients

  1. 1/3 cup mayonnaise
  2. 2 tablespoons sweet pickle relish
  3. 1 tablespoon chopped shallots (or 1 tsp minced garlic)
  4. 1 teaspoon capers, chopped
  5. 1/4 teaspoon hot pepper sauce (such as Tabasco)

  • 1 pound peeled and deveined large shrimp
  • 1 1/2 teaspoons salt-free Cajun seasoning
  • 2 teaspoons olive oil

  • 4 (2 1/2-ounce) hoagie rolls
  • 1/2 cup shredded romaine lettuce
  • 8 thin tomato slices
  • 4 thin red onion slices
  • 4 tbsp melted butter
  • 1 tsp minced garlic


  1. Carrot and cabbage slaw: Combine 4 cups shredded green cabbage and 1 cup shredded carrot in a large bowl. Combine 3 tablespoons mayonnaise, 1 tablespoon cider vinegar, and 1/4 teaspoon celery seeds in a small bowl. Add mayonnaise mixture to cabbage mixture; stir well.
  2. Combine first 5 ingredients in a small bowl. 
  3. Heat a large nonstick skillet over medium-high heat. Combine shrimp and Cajun seasoning in a bowl; toss well. Add olive oil to pan, and swirl to coat. Add shrimp to pan; cook 2 minutes on each side or until done.
  4. Cut each roll in half horizontally. Combine butter and garlic, spread on rolls and toast in the oven until brown.
  5. Top bottom half of each roll with 2 tablespoons lettuce, 2 tomato slices, 1 onion slice, and one quarter of shrimp. 
  6. Spread top half of each roll with about 2 tablespoons mayonnaise mixture; place on top of sandwich.