Shrimp Po’Boy Sandwiches
Po'Boy Sandwiches originate from Louisiana and include some type of fried seafood. This recipe uses grilled shrimp as a healthier alternative while maintaining its spicy Cajun deliciousness!
Ingredients
Sandwich
- 1 baguette
- 1 lb shrimp peeled and deveined
- 2 avocados
- 1.5 limes
- 4 cups kale
- 1 tsp Cajun seasoning
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp dry polenta
Sauce
- ½ cup sour cream
- 1 tsp paprika
- 1 tsp Cajun seasoning
- 1 tsp cayenne pepper
- ½ tsp hot sauce
- ½ lime juiced
Instructions
- Roast kale in a 425 degree oven for 20 minutes, flipping once, or until it is crispy. Set aside.
- Meanwhile, mix together the shrimp seasoning and thoroughly coat the shrimp with it in a bowl. Now you have two options- you can either grill the shrimp on the barbecue with skewers or pan-fry them on high heat with some vegetable oil. Set aside.
- Mix together all ingredients for the sauce in a small bowl and set aside. Slice baguette lengthwise and then into sandwich-sided pieces and either broil or toast them with a toaster oven.
- To construct sandwiches, spoon over some avocado slices onto the baguette, followed by shrimp and kale. Lather some sauce on the inside of the top piece of baguette and add it to the top, gently pressing down the sandwich. Can serve warm or cold.
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