Inspired by a recent trip to New Orleans (Nawlins, NOLA, etc.), I wanted to share a bit of my love for cajun with you in the form of these Blackened Shrimp Po’ Boys. Fear not the bread baking process–it won’t take long and it’s easier than it seems.
- 1 3/8 cups water warmed
- 2 Tbsp honey
- 3 Tbsp unsalted butter cold, diced
- 1 tsp salt
- 4 cups 100% whole wheat flour
- 1 Tbsp active dry yeast
- 1 lb shrimp peeled, deveined, and tails removed
- 2 tsp garlic powder
- 1 1/2 tsp salt
- 1 tsp cumin
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp cayenne pepper
- 1 1/2 tsp pepper
- 1 tsp oregano
- 2 tsp extra virgin olive oil
- 3/4 cup roasted red bell peppers drained
- 1 green onion thinly sliced
- 3/4 cup coconut cream (just the cream part from a can of full-fat coconut milk)
- 2 Tbsp Dijon mustard no sugar listed in ingredients
- 3 Tbsp Ketchup no sugar listed in ingredients, see notes
- 1/2 tsp worcestershire sauce no sugar listed in ingredients, see notes
- 1 tsp paprika
- 1 dash cayenne pepper
- 1/2 tsp salt
- 1 Tbsp fresh parsley chopped
- 1/4 cup dill pickles finely chopped, no sugar listed in ingredients, see notes
- 1 tomato sliced
- 4 leaves lettuce
- Add water, honey, and butter to the bowl of a stand mixer. Add flour, salt, and yeast (taking care not to let the salt touch the yeast). Fit mixer with dough hook, and mix on low speed until a dough ball forms and cleans the sides of the bowl. Turn dough out onto a clean surface and divide into 4 equal portions.
- Roll each portion into a short, fat log and place on a parchment lined baking sheet. Spray with cooking spray and cover loosely with plastic wrap. Let rise 30 minutes.
- Preheat oven to 375. Bake rolls at 375 for 12-14 minutes or until rolls are lightly browned (they will not be very dark at all) and sound hollow when tapped. Remove from oven and allow to cool completely before slicing.
- Heat olive oil over medium heat in a medium skillet. Toss shrimp and remaining shrimp ingredients, then add to hot oil. Cook 2-3 minutes per side or until shrimp are opaque. Set aside.
- Add all remoulade ingredients except pickles to a blender. Blend until smooth. Fold in pickles.
- Slice hoagie rolls in half lengthwise. Add 1 lettuce leaf, 1 slice tomato, 1/4 the shrimp, and about 2 tablespoons remoulade to each roll. (Or more or less remoulade, to taste.)