Shrimp Po’ Boy Sandwiches with Romaine & Radish Salad

The “po’ boy” sandwich is a Louisiana specialty that can be made with a range of fillings, such as plump shrimp (especially common near the Gulf). In this recipe, we’re filling our oven- roasted rolls with sautéed shrimp, seasoned with an assortment of classic spices—including our signature Cajun blend. Topped with a zesty, creamy remoulade (a condiment similar to tartar sauce popular in Cajun cuisine) and served with a crisp side salad, these sandwiches make for quick, easy and incredibly satisfying Southern fare.

Ingredients 10 Ounces Shrimp 2 Sandwich Rolls ¼ Cup Mayonnaise 2 Radishes 1 Romaine Heart Knick Knacks 2 Tablespoons Whole Grain Dijon Mustard 1 Tablespoon Sweet Pickle Relish 1 Tablespoon Red Wine Vinegar 1 Tablespoon Po’ Boy Spice Blend (Sweet Paprika, Celery Seeds, Dried Parsley, Ground Mustard, Cornstarch, Blue Apron Cajun Spice Blend) Makes 2 Servings About 570 Calories Per Serving Prep Time: 10 min | Cook Time: 15 to 25 min

For cooking tips & tablet view, visit blueapron.com/recipes/829 Recipe #829 Instructions For cooking tips & tablet view, visit blueapron.com/recipes/829 1 2

Prepare the ingredients: Make the remoulade sauce & vinaigrette: Preheat the oven to 425°F. Wash and dry the fresh produce. Slice In a medium bowl, combine the mayonnaise, sweet pickle relish the rolls lengthwise, keeping them intact (they should look like hot and ⅔ of the mustard; season with salt and pepper to taste. dog buns). Cut off and discard the root end of the lettuce; set 2 Set aside. In a small bowl, combine the vinegar and remaining large leaves aside and roughly chop the remaining leaves. Cut off mustard; season with salt and pepper to taste. Slowly whisk in 2 and discard the stem ends of the radishes; very thinly slice the tablespoons of olive oil until well combined. radishes into rounds. Pat the shrimp dry with paper towels and place in a bowl. Season the shrimp with salt, pepper and the spice blend; toss to coat.

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Toast the rolls: Cook the shrimp: Place the rolls on a sheet pan, cut sides up. Toast in the oven 3 While the rolls toast, in a medium pan (nonstick, if you have one), to 5 minutes, or until lightly browned. Remove from the oven and heat 2 teaspoons of olive oil on medium-high until hot. Add the transfer to a clean, dry work surface. seasoned shrimp and cook, stirring occasionally, 2 to 3 minutes, or until opaque and cooked through. Remove from heat.

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Assemble the sandwiches: Make the salad & plate your dish: Line each toasted roll with 1 of the whole lettuce leaves. Spoon Just before serving, in a large bowl, combine the radishes and some of the remoulade sauce onto each lettuce leaf. Divide chopped lettuce leaves. Add enough of the vinaigrette to coat the cooked shrimp between the rolls; top with any remaining the salad (you may have extra); toss to combine and season with remoulade sauce, if you’d like. salt and pepper to taste. Divide the sandwiches between 2 plates. Serve with the salad on the side. Enjoy!