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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Blackened Shrimp Po' Boy Recipe

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This recipe for Blackened Shrimp Po' Boy is from Del Webb Cane Bay, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Smoky Paprika Sauce:
1/2 cup mayo
1/4 cup vanilla yogurt
1 tablespoon fresh squeezed lime juice
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
Pinch Kosher salt
**MIX ALL, COVER AND REFRIGERATE TO ALLOW FLAVORS TO MELD

Blackened Seasoning:
2 teaspoons paprika
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon ground dried thyme
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon dried oregano

Shrimp:
1 lb jumbo shrimp (peeled, deveined and tails removed)
1 tablespoon blackened seasoning
2 tablespoon canola oil for frying
2 - 4 Hoagie rolls
Shredded lettuce of your choice
1 large tomato, thinly sliced
Directions:
Directions:
Spread smoky paprika sauce on both sides of hoagie roll. and add lettuce, tomato and pickle (optional) slices.

In a medium bowl, toss shrimp with blackened seasoning.

Heat oil in a large skillet over medium high heat.

Add shrimp and cook 2-3 minutes per side.

Remove and add to hoagie rolls.
Serve and enjoy!

 

 

 

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