4-6 oz. Shrimp, peeled and deveined, butterflied
1-2 Tb. Blackening Spice (recipe follows)
1x Buns, Rolls, or other selection of bread
Lettuce, Tomato, Onion, sliced thin for sandwich
Creole Remoulade sauce
All you do:
Wash all the produce. Slice the tomatoes and onion. I choose more tender lettuces such as Butter lettuce or Red Leaf; you may use the lettuce as whole leaves, or chop it into smaller pieces.
Toast the bread in the oven while the shrimp is cooking. 5-8 minutes at 350?, or until it browns.
Butterfly your shrimp, or split it in half along the vein line. Coat well in blackening spice, and saut in oil in a very hot pan. The shrimp will cook very quickly! As they are finishing, remove them from the pan.
Build your sandwich: put your lettuce, tomato, and onion on the bun bottom, and place the shrimp on top of them. Add a little bit of creole remoulade, and the bun top. Serve with cole slaw or dirty rice. Enjoy!
2 Tb Paprika
2 tsp Kosher Salt
1 tsp Garlic Powder
1 tsp Onion Powder
1/4 tsp Cayenne Pepper
1 tsp. Ground Fennel
1 tsp Ground Thyme
1/2 tsp Ground Oregano
Combine all spices in a bowl and mix thoroughly. Makes about 1/4 cup.