Blackened Shrimp Po' Boys

Ingredients

• Cabbage

  Raw

  2 cup, shredded or 140g

• Red cabbage

  Red, raw

  2 cup, shredded or 140g

• Red bell pepper

  Sweet, raw

  1 cup, sliced or 92g

• Onions

  Young green, tops only

  ½ cup chopped or 36g

• Red wine vinegar

  2 tbsp or 30g

• Honey

  2 tsp or 14g

• Salt

  Table

  ¾ tsp or 5g

• Blackened Seasoning

  Old Bay

  9 teaspoon or 1.8kg

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Lemon juice

  Raw

  3 tbsp or 45g

• Shrimp

  Crustaceans, mixed species, raw

  48 oz or 1.36kg

• Remoulade Sauce

  Louisiana

  8 Tbsp or 112g

• Hoagie Rolls

  Parisian Style French - Coast To Coast

  4 roll or 312g

Directions

1. In a medium bowl, toss together cabbages, peppers, green onion, vinegar, honey, and salt. Cover and refrigerate until ready to serve.
2. In another large bowl, combine blackening seasoning, oil, and lemon juice; add shrimp, tossing to coat.
3. In a large nonstick skillet, cook shrimp in batches over high heat until pink and firm, about 2 minutes per side.
4. On bottom half of baguettes, place shrimp. Top with slaw, and drizzle with remoulade sauce. Serve immediately.

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