Blackened Shrimp and Bacon Po-Boy
Recipe Type: Main
Prep Time: 
Cook Time: 
Total Time: 
Serves: 3
Spicy shrimp, smoky bacon, and creamy goat cheese, all smashed together in one heavenly sandwich.
  • 4 slices bacon (preferably uncured)
  • 1 pound medium shrimp, peeled and deveined
  • blackening mix (recipe follows)
  • 3 thick slices of ripe tomato, cut in half
  • 1 cup thinly shredded green cabbage
  • 2 Tablespoons mayonnaise
  • 3 6"-long pieces of baguette or soft-style French bread, split in half
  • ½ cup crumbled goat cheese
blackening mix
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried basil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt
  • 4 teaspoons paprika
  • ½ teaspoon ground white pepper
  • ½ teaspoon ground cayenne (red) pepper
  1. Heat a medium (9") cast-iron skillet over medium heat and add the bacon slices. Cook bacon, turning occasionally, until dark and crisp, about 8 to 10; drain on a plate lined with paper towels.
  2. While the bacon cooks, combine all ingredients for the blackening mix in a medium bowl, mixing very well. Rinse the shrimp and pat dry with paper towels, then add to the bowl with the blackening mix, tossing well to coat evenly. Let shrimp come to room temperature while the bacon finishes.
  3. You might want to open a window and turn on the vent, because the blackening event causes a lot of smoke. Spoon out all but 1 Tablespoon of bacon grease from the skillet (if you have a little less than that, that's fine), and heat skillet over high heat, until the grease just starts to smoke. Add the shrimp and stir-fry, scraping up any burned bits in the skillet, until just done, about 6 minutes. Remove to a bowl to keep warm while you assemble the sandwiches.
  4. Chop the cooled bacon slices into little pieces. For each sandwich, spread a thin layer of mayonnaise on both cut sides of bread. On the bottom half, place a small handful of cabbage, then two tomato half-slices, then salt and pepper to taste, then a pile of shrimp, then bacon crumbles, then goat cheese. Smash the top bread piece down a little to get the cheese to start melting.
Recipe by Honest Cooking at