LITTLE ROCK, Ark. (KTHV) -- Today we are making a sandwich New Orleans style.
Cynthia Malik with Pulaski Tech Culinary School will demonstrate blackened shrimp po'boy sandwiches with Ashley, Alyse and Tom.
Blackened Shrimp Po'Boys
1 loaf French Bread
1lbs Shrimp, peeled and deveined
Lettuce shredded, as needed
½ Green Bell Peppers, sliced
½ small Red Onion, sliced
½ Red Bell Pepper, sliced
1/4 Red Bell Pepper
1/2 stalk of Celery
1 Green Onion (including all the green)
1 Tablespoon dried Parsely
3/4 cup Mayonnaise
2 tbs of Dijon mustard
2 tbs of Ketchup
2 tbs of Horseradish
a couple shakes of Worstershire sauce
a couple shakes of Tobasco sauce
2 tsp of Paprika
1/4 tsp Cayenne Pepper
1. For the sauce, puree all the ingredients in a food processor or blender until smooth.
2. Preheat a skillet to medium-high. Season the shrimp liberally with blackening seasoning.
3. Lay the baguettes open on plates. Layer with the lettuce, bell pepper, and onion.
4. Add about 1 tablespoon oil to the skillet and heat; add the seasoned shrimp to the skillet, and cook for about 2 minutes. Flip and cook, until just opaque throughout, 1 to 2 minutes more. Arrange the shrimp on top of the vegetables and drizzle with the Cajun remoulade.