Shrimp Po’ Boy with Cajun Slaw

Nothing says New Orleans quite like this Shrimp Po’ Boy with Cajun Slaw! For this classic po’boy, toss Gulf shrimp in Creole seasoning, pan-sear sizzling hot and delicious, and serve piled in warm French rolls topped with creamy-crunchy slaw spiked with a splash of cayenne pepper sauce. Laissez les bons temps rouler!

Ingredients

• 1 cup deli style shredded coleslaw blend
• 1/2 cup thinly sliced assorted red and orange bell pepper
• 1/4 cup thinly sliced red onion
• 2 tablespoons thinly sliced, seeded jalapeno (optional)
• 2 tablespoons mayonnaise
• 1 tablespoon cayenne pepper sauce (such as Crystal Hot Sauce)
• 2 pounds medium shrimp, peeled and deveined, drained
• 1 tablespoon low-sodium Creole or Cajun seasoning blend
• 1 tablespoon olive oil
• 4 French rolls

Foodie Byte: Many prepared Cajun seasoning blends are loaded with salt, so by the time you get the spice level right you end up with too much salt; look for a reduced sodium or salt-free version and add salt to taste.

Instructions

1. Preheat oven to 350°F.
2. In large bowl, combine shredded coleslaw, bell pepper, red onion, jalapeno, mayonnaise and cayenne pepper sauce. Keep refrigerated.
3. Combine shrimp, Creole seasoning and olive oil in a bowl and toss to evenly coat.
4. Heat large skillet or saute pan over medium-high heat; add shrimp and cook for 2 to 3 minutes, stirring frequently, until fully cooked. Taste and adjust seasoning, if needed.
5. Heat French rolls briefly in oven to crisp outer crust; slice in half for sandwiches.
6. Layer shrimp on bottom halves of each roll; top with Cajun slaw and fold sandwiches closed.

Originally published at www.foodchannel.com.