Shrimp Po' Boy Sandwiches with Butter Lettuce & Apple Salad

Shrimp Po' Boy Sandwiches

with Butter Lettuce & Apple Salad

20 MIN
2 Servings
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From the Test Kitchen

This Louisiana specialty combines the state’s diverse culinary influences. Crunchy-crusted French-style rolls are filled with fresh seafood seasoned to pleasantly spicy perfection. In our version, we’re putting a gourmet spin on this humble fare. With a butter lettuce salad and a traditional remoulade (a French sauce similar to tartar sauce), these shrimp sandwiches are our Mardi Gras salute to the Big Easy.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    570 Cals (est.)
fresh
ingredients
Shrimp Po' Boy Sandwiches with Butter Lettuce & Apple Salad
Title
  • 8 oz Shrimp
  • 2 Sandwich Rolls
  • ⅓ cup Mayonnaise
  • 1 Apple
  • 1 head Butter Lettuce
  • 1 Lemon
  • 1 large bunch Parsley
  • 3 Tbsps Whole Grain Dijon Mustard
  • 2 Tbsps Sweet Pickle Relish
  • 1 Tbsp Po' Boy Spice Blend (Sweet Paprika, Celery Seeds, Dried Parsley, Ground Mustard, Cornstarch, Blue Apron Cajun Spice Blend)
  • 1 Mini Bottle Tabasco Hot Sauce
time-saving
tips & techniques
How To: Prevent Browning
How to Build Any Vinaigrette
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
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.

Make the remoulade sauce & vinaigrette:
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.

Toast the rolls:
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.

Cook the shrimp:
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.

Assemble the sandwiches:
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.

Make the salad & plate your dish:
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!

Tips from Home Chefs

Shrimp Po' Boy Sandwiches

Prepare the ingredients:
How To: Prevent Browning
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.

Make the remoulade sauce & vinaigrette:
How to Build Any Vinaigrette
Toast the rolls:
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.

Cook the shrimp:
Assemble the sandwiches:
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!

Make the salad & plate your dish:
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