Cajun Shrimp Po’Boy

Make remoulade. In a small bowl, combine 1 tablespoon of sweet pickle relish, 1/2 cup of mayonnaise, and 1 teaspoon of Cajun seasoning.

In a medium bowl, mix together 2 tablespoons of red wine vinegar, 1 teaspoon of sugar, and a pinch of salt and pepper. Roughly chop the lettuce and toss it in the vinegar mixture.

Once the shrimp are shelled, deveined, and cleaned, pat them dry with a paper towel. Heat a large skillet over medium heat and melt 2 tablespoons of salted butter. Stir in about a teaspoon of Cajun seasoning, adjusting the heat level to your taste. Add the shrimp in a single layer and sauté for 1–2 minutes per side, just until they turn pink and lightly golden. Transfer them to a paper‑towel‑lined plate and set aside. If you prefer, you can also season the shrimp by adding the Cajun seasoning to a zip‑top bag, tossing in the dried shrimp, and shaking until evenly coated before cooking.

Toast the French rolls, then assemble the sandwich and spread a generous layer of remoulade sauce on the rolls.

Next, add lettuce, sliced tomatoes, and Cajun-seasoned shrimp. Serve and enjoy!