Cajun Shrimp Po-Boys with Creole Tartar Sauce
Time: 10 minutes
4 Evangeline Po-Boy Enriched Rolls, lightly toasted
1 ½ pounds peeled and deveined shrimp
2-3 tablespoons creole seasoning
4-5 slices tomato
4-5 large pieces romaine lettuce, torn
Creole Tartar Sauce:
¾ cup mayonnaise
3 tablespoons creole mustard (spicy brown mustard also works)
1 teaspoon creole seasoning
1 teaspoon prepared horseradish
1 tablespoon dill pickle relish
1 teaspoon dill pickle juice
1 teaspoon hot sauce
2 teaspoons lemon juice
1 teaspoon garlic powder
Salt and pepper
In a medium sized mixing bowl, add all the creole tartar sauce ingredients and mix evenly to combine. Refrigerate until later.
In a large mixing bowl, add the shrimp, creole seasoning and a drizzle of olive oil. Toss to evenly coat the shrimp.
Using a large sauté pan over medium-high heat, add a drizzle of olive oil. Add the shrimp and cook for 2-3 minutes per side or until they are caramelized and fully cooked. (Be careful not to overcrowd your pan, it will prevent them from getting a golden color.)
To plate, add a piece of lettuce, slice the tomato pieces in half and add over the lettuce, add some of the creole tartar sauce and then 6-8 shrimp. Add bit more tartar sauce if desired. Serve hot.