Giving up bread really isn’t that bad if you can learn to recreate your favorite sandwiches without it! There is no sandwich on this planet that I crave like a shrimp po boy. I believe the origins of this sandwich are in Louisiana, and it was created from left over kitchen scraps, like crawfish and other odds and ends. But I’ve always had it on an awesome baguette, with spicy shrimp, remoulade, and usually tomatoes.
So, first things first, we get rid of the bread. Ok easy. Just put the usual toppings on quinoa, whole grain rice, or lettuce.
The shrimp is easy enough to clean up. Just sauté them in onion, garlic, coconut oil and garlic. Easy peezy. And when I’m blackening them I don’t even go to all that trouble. I barely line the pan with coconut oil, season the crap out of them, then toss in the pan for a few minutes.
But what are we going to do about that remoulade? Remoulade is traditionally made with mayo. Yuk. NOT CLEAN.
Luckily, we have our raw vegan cashew based mayo to lean on in this situation, and it’s a perfect substitute. You seriously can’t tell the difference at all. Obviously, there’s still a lot of fat in cashews, so you can’t go making it rain vegan mayo. But…it is healthy fat and a perfectly acceptable clean eating replacement.
For the vegan mayo recipe please see the following post. Vegan Mayo
Even though this recipe will take a little planning, the amount of time you spend in the kitchen prepping is not a lot. The remoulade could even be made up the night before to really speed up the whole ~ kids are running around screaming after school and I’m over here trying to cook dinner ~ process. 🙄
First you need to soak your cashews. Not difficult. We just went over this on the deviled eggs post. But, incase you didn’t see that one, this is the easiest thing you will ever do in the kitchen. Throw the cashews in a bowl of water, cover, and leave on the counter. Shazam! Most of the time I’m ok with just soaking the cashews for an hour. And tonight, I had to because I didn’t plan ahead enough. But typically I soak them all day, which will make the mayo much creamier. Then you simply blend the ingredients and voila, you have raw vegan mayo.
Now that we have our vegan mayo, we can mix up the remoulade. Take the mayo you just made, mix it with the rest of the ingredients. And viola. You have remoulade. If you can wait a few hour to enjoy, it will taste the best. But I’d eat it with a spoon right when it’s done!
If you are going to use rice or quinoa with your meal, you will want to put that on before starting the shrimp, since it will take longer. Then dice up an onion and sauté in coconut oil until soft, which takes a couple of minutes. I like to add a little sea salt and crushed black pepper to the onions while they cook. Then add a clove of minced or pressed garlic for another minute. Add shrimp and cajun seasoning and black pepper to taste. The shrimp will only take a couple minutes on each side to cook. Don’t over cook or they’ll be chewy. When the shrimp are done add the tomatoes. Serve slathered in remoulade sauce!
- 3/4 cup cashew mayo
- 2 Tbsp mustard
- 1/2 Tbsp paprika
- 1 tsp cajun seasoning
- 1 tsp prepared horseradish
- 1/2 tsp pickle juice
- 1/2 tsp hot sauce
- 1 clove garlic, minced or pressed
- 2 lbs shrimp
- 2 Tbsp cajun seasoning (or more for some extra heat)
- Salt and pepper to taste
- 1/4 cup coconut oil
- 1 diced white onion
- 1 clove garlic minced or pressed
- 1 chopped tomato, or a handful of halved cherry tomato
- Combine all ingredients. Mix well. Cover and place in fridge until serving. Best when left to sit for a few hours.
- Heat coconut oil in large skillet over medium heat. Add onion and sauté until soft, about 2 minutes. Add garlic and cook 1 minute. Coat shrimp with cajun seasoning and add to pan. Stir every couple of minutes until shrimp are cooked. Add tomatoes. Serve over quinoa, rice, or in a lettuce wrap. Top with generous portion of remoulade.
- To really spice it up, add more cajun seasoning and some red cayenne pepper.
- If using these in a lettuce wrap, sauté the shrimp in a non-stick skillet with minimal oil to blacken the shrimp and leave minimal liquid.