Shrimp Caminada Po' Boy

For the compound butter:

1 lb. unsalted butter

1 bunch fresh cilantro juice and the zest of 3 limes

3 Tbsps. Wang brand chili oil

4 Tbsps. Sriracha hot sauce

2 Tbsps. pickled chili garlic sauce

1 ½ Tbsps. salt

1 tsp. fresh ground black pepper

For the Asian slaw:

½ head green cabbage, shredded

½ head Napa cabbage, shredded

1 red bell pepper, julienned

1 large carrot, julienned

1 cup rice wine vinegar

2 Tbsps. chili flakes

2 Tbsps. salt

1 tsp. fresh ground black pepper

3 Tbsps. sugar

1 Tbsp. Sriracha hot sauce

Compound butter (recipe above)
Asian slaw (recipe above)

3 lbs. (51-50 count) shrimp, peeled and deveined

5 8-inch sections New Orleans-style French bread, cut in half horizontally

½ cup fresh cilantro leaves, no stems

½ cup whole Italian parsley leaves

½ cup fresh dill sprigs, no stems

½ cup whole picked basil leaves

For the compound butter: Gather all ingredients in food processor. Pulse until a homogenous mixture is formed. Place in a tightly closed container and refrigerate until needed.

For the slaw: toss all slaw ingredients together thoroughly in a large mixing bowl. Cover and refrigerate until needed.

In a cold, large sauté pan, add compound butter and shrimp at the same time. Place over medium heat. Allow butter to melt and slowly poach the shrimp so they soak up the seasonings.

Mix until shrimp are fully cooked, about 8 minutes. Divide the shrimp and butter mixture evenly across the bottoms of each section of bread. Divide slaw and herbs evenly among sandwiches. Add top halves of bread and serve

Photo: Hannafoto Recipe: Grand Isle Restaurant, New Orleans/Louisiana Seafood