Blackened Shrimp Po Boy with Remoulade Sauce | Lane's and Drivestopcraftbbq

shrimp

🥗Healthier: grilled chicken

💰Cheaper: tilapia

Grilled chicken is lower in calories, while tilapia is often less expensive.

French bread

🥗Healthier: whole grain bread

💰Cheaper: white sandwich bread

Whole grain bread adds fiber, while white bread is more affordable.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: store-brand mayonnaise

Greek yogurt reduces calories while maintaining creaminess.

hot sauce

🥗Healthier: sriracha

💰Cheaper: store-brand hot sauce

Sriracha offers a unique flavor while store-brand options are often cheaper.

Prepare the remoulade sauce by measuring out 1.25 cups of Duke's mayonnaise into a bowl.

Add 0.25 cups of Guldens spicy brown mustard to the mayonnaise.

Stir in 1 tablespoon of prepared horseradish, adjusting to taste.

Grate in 3 cloves of garlic using a microplane.

Grate 1-2 dill pickles into the mixture for flavor.

Season the mixture with 1 tablespoon of one leg of chicken seasoning and 1 tablespoon of Konami seasoning, adding more if desired.

Incorporate all ingredients until well mixed to create the remoulade sauce.

Store the remoulade sauce in a mason jar, where it can last for about two weeks.

Take a split baguette and butter both sides with smoked sea salt butter.

Toast the buttered baguette on both sides until light brown to prevent sogginess from the remoulade.

While the baguette is toasting, season the shrimp with blackening seasoning.

Heat a flat top grill (Blackstone) and add a knob of butter to help cook the shrimp.

Cook the shrimp on the grill until a crust forms, ensuring they are not burned.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens