Cajun Chubby Shrimp and Veggie Debris Po'boy
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Family Tested & Approved
REMOULADE SAUCE -
freshly ground black pepper
freshly squeezed lemon juice
cajun shrimp breading
shrimp, peeled and deveined
8-inch baguettes, sliced
shredded iceberg lettuce
garnish - additional tomato slices and petite pickles
Mix all ingredients for Remoulade Sauce in a medium size bowl. Cover and refrigerate until ready to use. Any remaining sauce can be stored in the refrigerator for 3 days.
Heat olive oil in cast iron skillet over medium heat until hot. Add mushrooms and saute until soft. Set aside in a small bowl.
Heat oil in same skillet over medium-high heat. Dip green tomato slices in Cajun breading and fry until golden. Drain on papertowels.
Dip shrimp in breading and fry in same skillet over medium-high heat. Turn shrimp once and cook on both sides until golden brown. Drain on papertowels.
To make sandwich, spread inner part of baguette with a generous portion of Remoulade sauce.
Place lettuce on top. Top with mushrooms, fried green tomatoes, and shrimp.
Serve with additional tomato slices and petite pickles if desired. Makes 2 sandwiches.