Slap Yo' Momma Shrimp Po' Boy

This Southern-inspired sandwich is so good you'll want to slap yo' momma - but don't.  Inviter her over for dinner instead!

Cajun Pan-Seared Shrimp Po' Boys with Remoulade Sauce
Recipe by Bake Yourself Happy and adapted from food.com (Rita~)
Photos by Bake Yourself Happy

Remoulade Sauce

• 3/4 cup plain yogurt
• 1 1/2 tablespoon yellow mustard
• 1 1/2 tablespoon ketchup
• 3/4 tablespoon lemon juice
• 3/4 tablespoon Worcestershire sauce
• 4 scallions, chopped
• 1/4 cup fresh parsley, chopped
• 1 stalk celery, chopped
• 1 clove garlic, minced
• 1/4 teaspoon paprika
• 1 1/2 teaspoon hot sauce
• 1/4 teaspoon ground black pepper
• *Note - this made enough for five sandwiches with plenty left over.  It's good sauce, so you'll probably use it on other food.  If not, you'll want to consider scaling down the recipe.
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Cajun Pan-Seared Shrimp Po' Boys

• 2 tablespoons remoulade sauce (above)
• 3/4 lb medium shrimp, thawed, deveined and shelled
• 1 tablespoon olive oil
• 1 1/2 tablespoon cajun spice
• Lettuce
• Tomato, sliced
• Whole wheat hoagie rolls (we used hot dog buns!)

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Directions

1. COMBINE yogurt, mustard, ketchup, lemon juice, Worcestershire sauce, scallions, parsley, celery, garlic, paprika, hot sauce, and black pepper in a medium mixing bowl.
2. STIR until well blended.  Place in refrigerator for about 60 minutes.
3. SET oven to broil.
4. COMBINE shrimp and cajun spices in a medium bowl.
5. PLACE rolls on a baking sheet, insides facing up.  Put in oven until lightly toasted and crisp.
6. SPREAD olive oil in a large skillet.
7. COOK shrimp on medium high.  Shrimp should all touch the skillet to ensure even cooking, and will cook about two minutes per side.  You'll know they are done when they turn from opaque white to solid white, and can test but cutting one open.  The middle will be solid white.
8. SPREAD 2 tablespoons of remoulade sauce on each roll.
9. TOP with lettuce and tomato slices.
10. ADD shrimp, and enjoy!