3/4cupcoconut cream(just the cream part from a can of full-fat coconut milk)
2TbspDijon mustardno sugar listed in ingredients
3TbspKetchupno sugar listed in ingredients, see notes
1/2tspworcestershire sauceno sugar listed in ingredients, see notes
1tsppaprika
1dashcayenne pepper
1/2tspsalt
1Tbspfresh parsleychopped
1/4cupdill picklesfinely chopped, no sugar listed in ingredients, see notes
Po' Boys
1tomatosliced
4leaveslettuce
Instructions
Hoagie Rolls
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.
Shrimp
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.
Remoulade
Add all remoulade ingredients except pickles to a blender. Blend until smooth. Fold in pickles.
Po' Boys
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.)
Notes
We used Organicville Ketchup for testing purposes, which is sweetened with agave instead of sugar. We used The Wizards brand worcestershire sauce for testing purposes. We used Sammy's Park Street Dills for testing purposes.