Shrimp Po’ Boy Sandwiches with Butter Lettuce & Apple Salad
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Cajun-spiced shrimp are pan-fried for a healthier take on this Creole classic.
I love a good po’ boy, and this was the first time I had one that didn’t involve deliciously deep-fried shrimp. This sandwich packs a lot of flavor, so the calories saved were definitely worth it.
We also enjoyed the mustardy apple salad that went alongside these sandwiches. Butter lettuce is just so beautifully tender, which is a nice contrast to the crusty, toasted bread.
Just a note – the recipes from Blue Apron call for “1 bunch” of herbs, and that correlates to the size of the “bunch” they send if you’re using their service (which I’m absolutely in love with!). I’d say their bunches are about 1-2 tablespoons.
8 Ounces Shrimp
2 Sandwich Rolls
1/3 Cup Mayonnaise
1 Apple
1 Head Butter Lettuce
1 Lemon
1 Large Bunch Parsley
3 Tablespoons Whole Grain Dijon Mustard
2 Tablespoons Sweet Pickle Relish
1 Tablespoon Po’ Boy Spice Blend (Sweet Paprika, Celery Seeds, Dried Parsley, Ground Mustard, Cornstarch, Blue Apron Cajun Spice Blend)
1 Mini Bottle Tabasco Hot Sauce
Head to Blue Apron for the full recipe
Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
