Blackened Shrimp and Creamy Coleslaw Po’Boy

The Blackened Shrimp and Creamy Coleslaw Po’Boy is a delightful fusion of flavors and textures, inspired by the traditional New Orleans sandwich but with some unique twists. This hearty sandwich starts with succulent, perfectly spiced blackened shrimp paired with a refreshing and creamy coleslaw, all nestled within a ciabatta roll. Adding bread-and-butter pickles and fresh tomato slices elevates the flavor profile, creating a truly satisfying culinary experience.

The preparation of the creamy coleslaw sets the foundation for this delicious sandwich. This creamy and crunchy coleslaw is made with freshly shredded cabbage, julienned carrots, and finely chopped onions. The dressing, a blend of mayonnaise, apple cider vinegar, and Dijon mustard, adds a tangy and slightly spicy note that perfectly balances the carrots’ sweetness and the onions’ sharpness. The coleslaw is seasoned with salt and ground black pepper to taste, ensuring each bite is flavorful. Preparing the coleslaw first allows the flavors to meld together while chilling in the refrigerator, enhancing the overall taste and texture.

The star of the sandwich, the blackened shrimp, brings a robust and spicy flavor that contrasts beautifully with the cool coleslaw. The shrimp are coated in paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, salt, and black pepper, then sautéed in extra virgin olive oil. This spice mix, combined with the high heat of the skillet, creates a deliciously charred exterior while keeping the shrimp tender and juicy. The quick cooking process ensures that the shrimp remain succulent, making them a perfect match for the creamy coleslaw.

To assemble the Po’Boy, start by slicing the ciabatta rolls lengthwise, careful not to cut all the way through. The ciabatta rolls provide a sturdy yet soft base that holds all the ingredients without becoming soggy. The bread and butter pickles are the first layer inside the roll, which add a delightful sweetness and crunch. Next, a generous portion of the chilled creamy coleslaw is added, providing a refreshing contrast to the spicy shrimp.

The blackened shrimp are then placed atop the coleslaw, ensuring each bite has a perfect balance of flavors. Fresh tomato slices are added to the sandwich, offering a burst of juiciness and a mild acidity that complements the other ingredients. For those who enjoy a bit of extra heat, a drizzle of hot sauce can be added to the sandwich, enhancing the spiciness of the blackened shrimp.

The completed Po’Boy is a symphony of textures and flavors. The crispness of the coleslaw, the spiciness of the shrimp, the sweetness of the pickles, and the freshness of the tomatoes all come together in each bite. The ciabatta roll, slightly crunchy on the outside and soft on the inside, ties everything together, making this sandwich both satisfying and unforgettable.

Whether enjoyed as a hearty lunch or a fulfilling dinner, the Blackened Shrimp and Creamy Coleslaw Po’Boy is a testament to the power of combining simple, fresh ingredients to create something extraordinary. It’s a dish that brings together the best of spicy, creamy, and fresh flavors, offering a taste experience that is both comforting and exciting.

Blackened Shrimp and Creamy Coleslaw Po’Boy

Recipe by Kyle Taylor

5.0 from 1 vote

Course: MainsCuisine: CajunDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

15

minutes

Total time

45

minutes

The Blackened Shrimp and Creamy Coleslaw Po’Boy is a deliciously spicy and creamy sandwich featuring tender blackened shrimp, refreshing coleslaw, sweet bread and butter pickles, and fresh tomatoes, all nestled in a ciabatta roll.

Ingredients

• For the Blackened Shrimp

• 1 pound large shrimp, peeled and deveined

• 2 tablespoons extra virgin olive oil

• 1 tablepsoon paprika

• 1/2 tablespoon garlic powder

• 1/2 tablespoon onion powder

• 1 teaspoon dried thyme

• 1 teaspoon dried oregano

• 1 teaspoon cayenne pepper

• 1/2 teaspoon salt

• 1/2 teaspoon ground black pepper

• For the Creamy Coleslaw

• 1 small head of cabbage, shredded

• 1 large carrot, julienned

• 1 small onion, finely chopped

• 1/2 cup mayonnaise

• 1 tablespoon apple cider vinegar

• 1 tablespoon Dijon mustard

• to taste, salt and ground black pepper

• For the Sandwiches

• 4 ciabatta rolls

• 2 large tomatoes, sliced

• 1 cup bread and butter pickle slices

• optional hot sauce

Directions

• Prepare the Creamy Coleslaw:
  In a large bowl, combine the shredded cabbage, julienned carrot, and finely chopped onion. Whisk together the mayonnaise, apple cider vinegar, Dijon mustard, salt, and ground black pepper. Pour the dressing over the cabbage mixture and toss to combine. Adjust seasoning to taste. Refrigerate until ready to use.
  
• Prepare the Blackened Shrimp:
  In a small bowl, mix together the paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, salt, and ground black pepper. Toss the shrimp in the extra virgin olive oil, then coat them with the spice mixture.
  
  Heat a skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side or until the shrimp are opaque and cooked through. Remove from heat and set aside.
• Assemble the Po’Boy Sandwiches:
  Slice the ciabatta rolls lengthwise, but not all the way through. Layer the bottom of each roll with bread and butter pickle slices. Add a layer of creamy coleslaw. Top with blackened shrimp. Add slices of tomato. Drizzle with hot sauce if desired.
• Serve:
  Serve the assembled Po’Boys immediately, enjoying the combination of spicy shrimp, creamy coleslaw, tangy pickles, and fresh tomatoes.

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