Shrimp Caminada Po-Boy Courtesy Grand Isle Restaurant, New Orleans, for Louisiana Cookin’ Another twist on the classic Louisiana shrimp po-boy - you won't be let down! Ingredients Compound Butter (recipe follows) Asian Slaw (recipe follows) 3 pounds, (41–50 count) Louisiana shrimp, peeled and deveined 5 8-inch sections New Orleans-style French bread, cut in half horizontally 1/2 cup fresh cilantro leaves, no stems 1/2 cup whole Italian parsley leaves 1/2 cup fresh dill sprigs, no stems 1/2 cup whole picked basil leaves Compound Butter 1 pound unsalted butter 1 bunch fresh cilantro juice and zest of 3 limes 3 tablespoons of Wang brand chili oil 4 tablespoons Sriracha brand chili sauce 2 tablespoons pickled chili garlic sauce 1 1/2 tablespoons salt 1 teaspoon freshly ground black pepper Asian Slaw 1/2 head green cabbage, shredded 1/2 head Napa cabbage, shredded 1 red bell pepper, julienned 1 large carrot, julienned 1 cup rice wine vinegar 2 tablespoons Wang brand chili flake 2 tablespoons salt 1 teaspoon freshly ground black pepper 3 tablespoons sugar 1 tablespoon Sriracha brand chili sauce Directions Compound Butter Gather all ingredients in a food processor or mixer. Pulse or whip the ingredients until a homogenous mixture is achieved. Place in a tightly-closed container and refrigerate until needed. Mixture can be used cold or allowed to warm to room temperature before using. Asian Slaw Toss everything together thoroughly in a large mixing bowl. Cover and refrigerate until needed. Po-Boy In a cold, large sauté pan, add compound butter and shrimp at the same time. Place over medium heat. Allow the butter to melt and slowly poach the shrimp so they soak up the seasonings. Mix until the shrimp are fully cooked, about 8 minutes. Divide the shrimp and butter mixture evenly across the bottoms of each section of bread. Divide the Asian Slaw mixture and the herbs evenly among the sandwiches. Add top halves of bread to sandwiches and serve. Chef’s Note: Wang Brand Chili oil, Siracha, chili flake and pickled garlic sauce are all available in international and Asian specialty markets. Show off your culinary skills. Share pictures of your finished dish on social media and tag them with #LouisianaSeafood!