Shrimp Po’ Boy Sandwiches with Butter Lettuce & Apple Salad

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.

Shrimp Po’ Boy Sandwiches with Butter Lettuce & Apple Salad
Blue Apron

2 Servings
570 Calories per Serving

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

1. Prepare the ingredients:
Preheat the oven to 425°F. Wash and dry the fresh produce. Slice the rolls lengthwise, keeping them intact (they should look like hot dog buns). Quarter and deseed the lemon. Core the apple and cut into matchsticks; toss with the juice of 1 lemon wedge to prevent browning. Cut off and discard the root end of the lettuce; separate the leaves. Pick the parsley leaves off the stems; discard the stems. Toss the shrimp with the spice blend; season with salt and pepper.

2. Make the remoulade sauce & vinaigrette:
In a medium bowl, combine the mayonnaise, sweet pickle relish and ⅔ of the mustard; season with salt and pepper to taste. In a small bowl, combine the remaining mustard and the juice of the remaining lemon wedges; season with salt and pepper to taste. Slowly whisk 2 tablespoons of olive oil into the mustard-lemon mixture until well combined. Set both bowls aside.

3. Toast the rolls:
Place the sliced rolls on a sheet pan. Toast in the oven 3 to 5 minutes, or until lightly browned and crunchy. Remove from the oven and transfer to a clean, dry work surface.

4. Cook the shrimp:
While the rolls toast, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp and cook, stirring occasionally, 2 to 3 minutes, or until opaque and cooked through. Remove from heat.

5. Assemble the sandwiches:
Line each toasted roll with 1 to 2 lettuce leaves. Top each with some of the remoulade sauce and half the cooked shrimp. Top with any remaining remoulade sauce, if desired.

6. Make the salad & plate your dish:
Just before serving, in a large bowl, combine the apple, parsley and remaining lettuce. Add enough of the vinaigrette to coat the salad (you may have extra vinaigrette); toss to coat. Season with salt and pepper to taste. Divide the sandwiches between 2 plates; serve with the salad and Tabasco hot sauce on the side. (Only use as much Tabasco as you’d like, depending on how spicy you’d like the dish to be.) Enjoy!

Big Flavors Rating: 4 Stars