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Test Kitchen Approved

Cajun Shrimp Po' Boys

Cajun Shrimp Po' Boys

Cajun Shrimp Po' Boys

Recipe By Ashlee Redger, Savory Spice Test Kitchen

Yields

4 servings

Recipe By Ashlee Redger, Savory Spice Test Kitchen

This delicious Cajun-inspired po' boy is the perfect choice to spice up your dinner routine.

Serving Suggestions

Serve alongside fresh french fries and a bottle of hot sauce.

Recipe Notes

*If you don't want to shred the cabbage and carrot yourself, feel free to get a bagged coleslaw veggie mix. The amount of oil that you will need will depend on the size of your pot or fryer. You can substitute any bread that has a chewy crust and soft, airy middle.

Ingredients

For slaw:

1/2 cup mayonnaise

1/2 tsp. Dijon mustard

3 Tbsp. lemon juice


1/4 tsp. Paprika or Chile powder of choice:






1 Tbsp. fresh parsley, chopped

2 mini sweet pickles, finely diced


3 cups white cabbage, shredded*

1 carrot, shredded*

For shrimp:

1 lb. shrimp, shelled, deveined, and tails removed

1 1/2 cups buttermilk


2/3 cup cornmeal

1/3 cup all-purpose flour

2 quarts to 1 gallon corn or peanut oil, for frying*

French baguette*

Savory Spice ingredients in this recipe

  • Worcestershire Sauce

    Our blend of vegan Worcestershire Sauce is also gluten-free! Destined to become your new secret ingredient. Made so that everyone can enjoy, this f...

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  • Hungarian Sweet & Spicy Paprika

    A hotter, spicier version of authentic Hungarian paprika (thanks to added cayenne pepper!) We regulate the heat to such a level that it doesn't ove...

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  • Mild Red New Mexican Chile Powder

    A key ingredient in many New Mexican dishes and Southwestern cooking. This red chili powder is mild in spiciness, rating around a 3-4 in overall he...

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  • Tomato Powder

    Made from ground, dehydrated tomatoes. Use tomato powder in sauces and stews as both a seasoning and thickening agent. Try adding dry tomato powder...

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  • Black River Creole

    A paprika-based Creole seasoning blend perfect for gumbo and jambalaya recipes. You can also use this Creole seasoning to flavor chicken, shrimp, s...

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  • Celery Seeds

    Add great celery flavor to dressings, sauces, gravies, and potatoes, especially with potato salad. The flavor of whole celery seeds is strong, so ...

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  • Aleppo Pepper Hot Sauce

    Adds a mild kick, with medium-low heat. It's an Aleppo pepper sauce that's filled with fresh, earthy, and warm fruity flavor. We love this Aleppo ...

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  • Cajun Blackening (Salt-Free)

    If you can't have salt, you should still have exciting flavor, which is why we make our salt-free Cajun blackening seasoning. Use as a salt-free bl...

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Directions

For slaw:

In a medium bowl, combine mayonnaise, Dijon mustard, lemon juice, and Worcestershire sauce. Mix in spices, parsley, pickles, and hot sauce to taste. Fold shredded cabbage and carrots into mayonnaise mixture. Cover and refrigerate for at least 1 hour.

For shrimp:

Heat oil to 350 degrees in fryer or a deep pot on the stove. Thoroughly combine Cajun Blackening Seasoning, cornmeal, and flour in a sealable bag or bowl. In small batches, dip shrimp into buttermilk. Let excess buttermilk drip off and place shrimp in flour mixture. Seal container and shake shrimp until covered. Shake off excess coating and fry shrimp immediately in oil for 1 to 2 min., or until golden brown. Place fried shrimp on a baking sheet with a rack or on a paper towel-lined plate to soak up excess oil. Continue to fry shrimp in batches until all the shrimp is cooked.

To assemble:

Cut bread into sandwich-sized lengths and slice an opening in the side. Fill each sandwich with a generous portion of slaw and top the slaw with fried shrimp to your preference. Serve immediately.