Po’boys are a Louisiana original, but we skip the frying to bring you a healthier version. Shrimp gets dusted in Cajun seasoning and served on a toasted Italian roll with lettuce, tomato, and remoulade, a Cajun mayo. It’s served with a crisp salad to counter the nice spice in this dish.
Hold romaine heart at root end and chop coarsely.
Core one tomato and cut into ½" dice. Slice second tomato into ¼" rounds.
Pat shrimp dry. Combine shrimp and half the Cajun seasoning (reserve remaining for remoulade) in a mixing bowl.
Make the Remoulade
In another mixing bowl, combine mayonnaise, pickle relish, and half the remaining Cajun seasoning. Taste, and add remaining Cajun seasoning if desired. Set aside.
Preheat a grill or grill pan over medium-high heat.
If you don't own a grill pan, or don't feel like grilling, heat 1 tsp. olive oil in a large non-stick pan over medium-high heat and proceed with the next step.
Toast the Bread
If necessary, halve French rolls lengthwise.
Brush cut side of rolls with 1 tsp. olive oil and place on grill, cut side down. Grill until browned, 1-2 minutes.
Remove from grill and set aside.
Keep grill or grill pan at medium-high heat. If using a large non-stick pan, wipe clean and return to medium-high heat with 1 tsp. olive oil.
Grill the Shrimp
Lightly coat grill or grill pan with cooking spray.
Place shrimp on grill and cook until shrimp are firm, opaque, and reach a minimum internal temperature of 145 degrees, 30-60 seconds per side.
Transfer to a plate and set aside.
Make the Salad
In another mixing bowl, combine seasoned rice vinegar, sugar, 2 tsp. olive oil, and a pinch of salt and pepper. Add ¾ the romaine (reserve remaining for sandwiches) and diced tomatoes, and toss to combine.
Spread remoulade on French rolls. Arrange remaining romaine and tomato slices over remoulade and top with grilled shrimp.
Plate dish as pictured on front of card, garnishing with any remaining remoulade, if desired. Bon appétit!