Recipe: Shrimp Po’ Boy with Simple Cajun Sauce

Chef Jill Aker Ray was down at Myrtle Beach for a girls’ weekend, so she stopped by WFXB/Fox Myrtle Beach’s “Carolina AM “ show on her way out of town to make a simple Cajun Po’ Boy before Fat Tuesday.

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Shrimp Po’ Boy with Simple Cajun Sauce
Chef Jill Aker-Ray

Serves 4

1 pound Carolina Shrimp-peeled, deveined, tail off
Cajun Spice Blend to taste ( I used “Slap Yo Mama”)
1-2 TBSP olive oil (or your preferred oil)
4 individual sub rolls
6-12 slices pepper jack cheese
4 Roma tomatoes
Bag of Lettuce Shreds ( for convenience)
Cajun Sauce ( recipe below)

Simple Cajun Sauce:
1/2 cup mayonnaise
1/4 cup Dijon or stone ground mustard
1/4 tsp smoked paprika
1/2 tsp Cajun Spice Blend

Dry shrimp with paper towel and sprinkle with desired amount of spice blend.
Slice sub rolls lengthwise and toast bottom halves. Scoop out some of the bread in the top half to allow room for the goodies!
Slice tomatoes and make sauce. Set aside.
Heat large nonstick or cast iron skillet to medium high heat. Add oil.
Add shrimp in batches so as not to crowd the pan. Sear for 30 seconds on each side and remove to a plate or bowl as soon as shrimp curls to look like a “C.”
Assemble sandwiches by spreading top of each sub roll with sauce, fill with lettuce shreds, about 12-15 shrimp, tomato slices and cheese. Broil or toast in oven Just enough time to melt cheese and top with bottom of the sub roll.
Turn over carefully and slice in two pieces to serve.

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