Spicy Shrimp Po' Boys

We had a rare moment in our house the other night-I didn't know what to make for dinner!  I know, that seems like it's probably a pretty typical situation...but not in our house.  I like to menu plan and usually have our dinners planned out meal by meal well ahead of time.  However, like they do in all households, our plans changed, and I decided that I no longer wanted to have the leftovers that were planned for that night and I decided I wanted to make something else.  Of course, I did not want to go to the grocery store, and it was starting to get late, so I needed to find something that I could make quickly and that wouldn't require a trip to the store. 

I came across this recipe-not only was it a quick and easy recipe to make, but I also happened to have all the ingredients on hand, and the picture, description, and list of ingredients really made my mouth water!  The best news was that this recipe was just as good, if not better, than I had imagined.  I really like the remoulade sauce, in fact I liked it so much I ended up putting more on top of my sandwich and I used it as a dip for my fries :-) It will definitely be appearing in our house again!  (And next time I probably will put it on the weekly menu!)

Spicy Shrimp Po' Boys

Remoulade Sauce:

1/2 cup plus 2 tablespoons mayonnaise (I used light)

2 tablespoons spicy brown mustard

1 clove garlic, minced

1 1/2 tablespoons pickle juice

1 1/2 tablespoons prepared horseradish

1/4 teaspoon cayenne pepper

1/4 teaspoon paprika

Dash hot sauce

Sandwiches:

1 pound medium-large shrimp, peeled and deveined

1 tablespoon olive oil

2 tablespoons Cajun seasoning

4 sandwich rolls or hot dog buns

Shredded lettuce

To make the remoulade sauce, combine all of the sauce ingredients into a small bowl and mix with a spoon.  Adjust seasonings to taste.  Chill until ready to use.

To prepare the sandwiches, combine the shrimp with the olive oil and Cajun seasoning in a medium bowl.  Toss well until the shrimp are well coated.  Heat a grill (or grill pan or saute pan) to medium-high and cook the shrimp just until opaque (about 2-3 minutes per side).  Remove the shrimp and set aside.

Slice the bread open lengthwise.  If desired, lightly toast the bread. 

Spread some remoulade sauce onto both pieces of the bread.  Layer the bottom slice of the bread with lettuce and shrimp as desired.  Top with the remaining piece of bread.

Makes 4 sandwiches

Source: Slightly adapted from Annie's Eats, originally from Erza Pound Cake