Blackened shrimp po’boy

Food Network

Serves: 4

  • 1 pound medium shrimp, peeled and deveined, tails removed
  • 1 tablespoon olive oil
  • 2 teaspoons creole seasoning
  • 3 tablespoons reduced-fat mayonnaise
  • 1 tablespoon dijon mustard
  • 2   12-inch baguettes, halved crosswise
  • 1/2 head romaine lettuce, shredded
  • 1 yellow bell pepper, sliced
  • 2 small tomatoes, thinly sliced
  • 2 scallions, thinly sliced

 

Preheat a grill to medium-high. In a bowl, combine the shrimp, olive oil and creole seasoning (if the seasoning is unsalted, add a pinch of salt). In a small bowl, combine the mayo, mustard and 1 1/2 teaspoons water, stirring until smooth.

Lay the baguettes open on plates. Layer with the lettuce, bell pepper, tomatoes and scallions.

Add the seasoned shrimp to the grill, cover and cook for 2 minutes. Flip and cook, covered, until just opaque throughout, 1 to 2 minutes more. Arrange the shrimp on top of the vegetables and drizzle with the mayo-mustard sauce.

 

*Chef’s note: The weather didn’t permit grilling, so I had to cook these in a pan. It would have been nice to get a better crust and taste on the grill, and the creole seasoning was salty and not very flavorful. Still, overall, this dish was super yummy. I used an artisan French baguette — a little chewy and messy but delicious. I also used cherry tomatoes because I prefer their texture and sweeter taste, and I forgot the lettuce. Oops.

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