Baja Chipotle Shrimp Po’ Boys
A FUN spin on a DELICIOUS classic for Father’s Day! One of my hubby’s FAVORITE sandwiches! The PERFECT summer lunch or dinner idea!
Ingredients
-
Baja Remoulade
-
1/2 cup Stonewall Kitchen Chipotle Aioli
-
3 Tbsp Brownwood Farms Famous Kream Mustard
-
2 stalks green onions, thinly sliced
-
1/4 cup sweet relish
-
1 clove garlic, minced
-
1 Tbsp lemon juice
-
1 tsp lemon zest
-
1 tsp Urban Accents Baja Style Shrimp Seasoning Mix
-
Jacobsen’s Himalaya Sea Salt, to taste
-
-
Grilled Shrimp Po’ Boy
-
1lb shrimp, peeled, deveined, and tails removed
-
1 Tbsp Stock Market Chipotle Extra Virgin Olive Oil
-
1 tsp Urban Accents Baja Style Shrimp Seasoning Mix
-
-
To serve:
-
Hoagie rolls
-
Banana peppers
-
Sliced tomatoes
-
Shredded lettuce
-
Directions
Prepare the Baja remoulade – in a small bowl, mix the Stonewall Kitchen Chipotle Aioli, Brownwood Farms Famous Kream Mustard, green onions, sweet relish, garlic, lemon juice and zest and Urban Accents Baja Style Shrimp Seasoning Mix. Add a little Jacobsen’s Himalaya Sea Salt (to taste, if desired) then set aside.Â
Preheat your grill or frying pan. Coat the shrimp with Stock Market Chipotle Extra Virgin Olive Oil, 1 tsp Urban Accents Baja Style Shrimp Seasoning Mix, and set aside. Once the grill or frying pan gets hot, cook the shrimp on each side for 2-3 minutes (until they turn pink and develop a nice char).Â
While the shrimp are cooking, slice the hoagie rolls in half and brush both halves with some Stock Market Chipotle Extra Virgin Olive Oil. Place the rolls cut side down onto the grill and toast until golden brown.Â
Assemble your po’ boys by layering the hoagie roll with shredded lettuce, sliced tomatoes, banana peppers, and grilled shrimp; drizzle with the prepared Baja Remoulade.
Enjoy!
