This was adapted from Ezra Pound Cake‘s recipe. I knew we’d have to try it soon, as we love spice, and I’ve been enjoying working shrimp into our menus. Bags of frozen shrimp are reasonably priced, and can be used in many various ways and recipes. I scoop up a bag when they’re on sale, and thaw as needed for meals. Oh, and I have stopped bothering with the shrimp at the grocery seafood counter, because, unless they specifically say otherwise, they’ve all been previously frozen anyways, so what’s the difference? Oh yeah, price and ability to go bad quickly.
I think I’ll have to take a picture of this one without the bun next time we have these and update the post, as this really doesn’t do justice to the spicy yumminess that’s inside. We like spice, so I think this has a really great balance, but if you’re concerned with it being “overly” spicy, wait to top with remoulade until you try the shrimp.
I didn’t feel like grilling, so I sautéed these on the stove over medium high heat for two minutes on each side. They were served with Baked Zucchini Chips, which were a great compliment and alternative to fries.
Creole Spice Blend:
- 2 ½ tsp Paprika
- 2 tsp Salt
- 2 tsp Garlic Powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon dried leaf oregano
- 1 teaspoon dried leaf thyme
- ½ lb Shrimp, peeled and deveined
- 1 Tbsp Olive Oil
- 1 Tbsp Penzey’s Cajun Seasoning or Creole Spice Blend (recipe above)
- 2 Club Rolls
- 1 cup Shredded Slaw Blend Cabbage
- 1 Tomato, sliced
- ½ cup Mayonnaise
- 1 Tbsp Mustard, Creole or Whole Grain
- 1 Tbsp Ketchup
- 1 Tbsp Horseradish
- 1 small Clove Garlic
- 1 Tbsp Lemon Juice
- 1 tsp Capers
- 1 Green Onion, chopped
- ¼ tsp Cayenne Pepper
- ¼ tsp Paprika
- Hot Sauce to taste
Creole Spice Blend (if using):
- Mix all spices together and keep in an airtight container.
- Blend everything in a food processor, or with hand blender, until smooth.
- Made at least an hour ahead of time, and refrigerate until ready to serve.
- Toss the shrimp in the oil and seasonings to coat. Allow to marinate for 30 minutes to an hour.
- Grill the shrimp until cooked, about 2-3 minutes per side.
- Toss cabbage in ¼ cup of Remoulade.
- Assemble sandwich.