I'm thinking about making some blackened shrimp poboys. I'd love a good recipe and perhaps some remoulade sauce as well

Thanks
JR

For the shrimp I use the heb brand blackening season. My wife and I like it. Can't help with the remoulade though. Love me a good blackened shrimp poboy.

Chipotle, kosher, brown sugar.

I melt butter in a large bowl. Add peeled shrimp the bowl. Get a cast iron skillet damn near white hot. Pour butter and shrimp into skillet. Sprinkle with blackening seasoning. Flip shrimp after about 1 minute. Sprinkle again. After about another minute or so, cut fire and remove shrimp to a serving plate. I then sprinkle Monterrey-jack cheese over the top of them and let that melt a bit.

Done!

That sounds outstanding, Ducks.
Any particular recipe for the seasoning? Methinks I will need to disable the smoke alarm and open all the doors and windows to cook this. Will make a trip to the docks in Galveston next week to pick up some fresh shrimp. Thanks for the recipe.

[This message has been edited by agasaurus tex (edited 4/12/2014 3:28p).]

Remoulade sauce: half Cross and Blackwell cocktail sauce and half Dukes Mayo. Stir well.

Gig 'em Aggies!

Cocktail sauce for Remoulade?
Throw yourself off a bridge.

quote:

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Cocktail sauce for Remoulade?
Throw yourself off a bridge.

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quote:

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Cocktail sauce for Remoulade?
Throw yourself off a bridge.

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While I don't want him to throw himself off a bridge, the recipe is quite terrible.

Remoulade is a doctored tartar sauce. There is no tomato product in remoulade.