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
⅓ Cup Mayonnaise
1 Head Butter Lettuce
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