Kent Cooks: Shrimp Po-Boy Sandwich

As seen on the Morning News on Global Regina on Monday, January 27, 2014

Yield = 1 sandwich

Ingredients:

1 Beer Bros house made Italian stick

5 whole shrimp (peeled & deveined)

10 g Cajun spice (Bronzing Spice)

10 g butter

tomato slices

lettuce leaves

rémoulade or tartar sauce

Directions:

In a small frying pan, begin to melt butter over medium heat in preparation for frying the shrimp.

When butter is bubbling, slowly add shrimp and half the bronzing spice, and begin searing.

While the first side of the shrimps are cooking, prepare the Italian stick by trimming the ends and cutting length ways through the bread, but not cutting all the way through.  Open stick out and place on griddle to toast for a couple of minutes.

While Italian stick is toasting, turn the shrimp and sprinkle the rest of the bronzing spice.

Remove toasted bread from the griddle, and slather the bottom half with a couple of teaspoons of rémoulade or tartar.

Lay on top the lettuce, tomato and the hot cooked shrimp and slather more rémoulade over top of them.

Fold over the top piece of Italian bread and cut in half.

Eat and enjoy!

CAJUN SEASONING RUB (for Chicken and Fish)

Ingredients:

500 g paprika

100 g ground dried oregano

100 g ground dried thyme

100 g cayenne pepper

50 g finely ground black pepper

50 g finely ground white pepper

50 g garlic powder

Directions:

Mix together and store in an airtight container, in a cool, dark place.

RÉMOULADE SAUCE

A Louisiana-style remoulade sauce is made from mayonnaise, mustard, hot sauce, garlic, paprika and Cajun or Creole seasoning.

If you don’t have any pickle juice on hand, use a little lemon juice or vinegar.

Ingredients

1 1/4 cups mayonnaise

1/4 cup mustard (Creole mustard if possible)

1 tbsp sweet paprika

1-2 tsp Cajun or Creole seasoning

2 tsp prepared horseradish

1 tsp pickle juice (dill or sweet, your preference)

1 tsp hot sauce (preferably Tabasco)

1 large clove garlic, minced and smashed

Directions:

Mix all the ingredients together in a medium bowl. The rémoulade is better if left for a few hours to let the flavours meld. Keep refrigerated.