Blackened shrimp po’ boy

SERVES 4

Smoky Paprika Sauce

½ cup mayo

¼ cup yogurt

1 tablespoon fresh-squeezed lime juice

½ teaspoon smoked paprika (also known as Spanish paprika)

½ teaspoon ground cumin

Pinch, kosher salt

Shrimp

1 pound medium shrimp, peeled, deveined and tails removed

1 tablespoon blackened seasoning (more if desired) (recipe in sidebar)

2 tablespoons canola oil, for frying

2 baguettes, halved and split (or 4 hoagie rolls, split)

Iceberg lettuce, shredded

1 large tomato, thinly sliced

Sliced pickles, optional

In a small bowl, combine all sauce ingredients and mix well. Cover and refrigerate until ready to use. Can be made the day ahead to allow flavors to meld.

In a medium bowl, toss shrimp with seasoning. In a large skillet over medium-high heat, heat oil. Add shrimp all at once and cook 2–3 minutes per side. Remove to paper-lined plate and keep warm.

Spread sauce on baguettes and add lettuce, tomato and pickle slices to the bottom. Top with equal amounts of shrimp and serve. Leftover sauce can be passed for additional servings.

Chef’s Tip

Homemade blackened seasoning

2 teaspoons paprika

1 teaspoon garlic powder

½ teaspoon salt

½ teaspoon onion powder

½ teaspoon ground dried thyme

¼ teaspoon dried oregano

¼ teaspoon black pepper

¼ teaspoon cayenne pepper

Mix in a small bowl; jar and store in a cool dry place.

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