Shrimp Po’ Boys with Chef Jill Aker-Ray

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.