Shrimp Po’ Boy
New Orleans has been on my bucket list forever and last year we were scheduled to go down there at the beginning of May. Unfortunately, Covid-19 hit and we were forced to cancel our trip. Although I was disappointed, my positive attitude took over and I consoled myself by thinking that when we go to the Big Easy, it will be one of the best trips ever!
I’ve posted many Creole and Cajun inspired recipes including Homemade Andouille Sausage, New Orleans Gumbo, Cajun Poutine, Shrimp Maque Choux, Red Beans and Rice (Slow Cooker), Creole Shrimp & Andouille Skewers, Oysters Rockefeller, and many more. Here’s another incredible one to add to this delicious list… my Shrimp Po` Boy!
What a sandwich! The taste of this classic is amazing! I marinate the shrimp for 30 minutes before skewering them… That’s right! My version of this fabulous well known sandwich is grilled not fried! It’s healthier, more flavorful plus who wants to fry food in the middle of the summer and heat up the kitchen?
When I make the marinade, one of the ingredients I use is my homemade Creole seasoning. It’s a delicious condiment that is very easy to make. Click on this link to get the recipe… Creole Seasoning Mix. Besides this homemade one, I also use my Louisiana-Style Rémoulade Sauce. It has some zip to it giving another dimension of flavor to the Shrimp Po` Boy…
During the summer time, we eat more sandwiches like Grilled Brie, Ham & Pear Sandwich, Croque-monsieur Montréal Style, Shrimp Salad Sandwich, Moo Shu Pork Tortillas, Nacho Cheese Sandwich, Monte Cristo, and so on. Sandwiches are easy to make and if there’s a little grilling involved, it’s perfect for when the mercury rises.
I’m sure I’ll enjoy their sandwich when I finally go and visit New Orleans but I have to say that my version of Shrimp Po` Boy will be quite hard to beat with all its layers of yumminess. You certainly have to try this recipe
Check out these other mouthwatering grilled recipes…
– California Burgers
– Tarragon Limoncello Halibut
– Fire Roasted Salsa
– Grilled Jalapeño Poppers
– Turkish Kebabs
– Rotisserie Chicken
and for even more seafood recipes, click on this link… Recipe Category • Fish & Seafood
Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube
Shrimp Po' Boy
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Ingredients
MARINADE
- 2 tbsp. olive oil tips & tricks
- 1/2 tbsp. freshly squeezed lemon juice tips & tricks
- 1 large clove garlic, pressed
- 1 tsp. hot sauce of your choice
- 1 tsp. Worcestershire sauce
- 1 tsp. Creole seasoning see Recipe
- 1/2 tsp. smoked paprika
- 1/8 tsp. cayenne pepper
SANDWICH
- 14 to 16 large prawns or shrimp, peeled and deveined
- 2 large hoagie buns, sliced
- 1/2 cup rémoulade sauce see Recipe
- 2 cups shredded lettuce, or as needed
- 1 large tomato, washed and sliced
Directions
- In a bowl, add olive oil, lemon juice, pressed garlic, hot sauce, Worcestershire sauce, Creole Seasoning, smoked paprika and cayenne pepper. Whisk the ingredients very well before adding the shrimp to the marinade. Toss them around until they’re well coated. Cover and transfer to the fridge for 25 to 30 minutes.
- Half an hour later, thread 7 to 8 marinated shrimp per skewer by piercing twice so they don’t fall off when grilling them.
- Place the buns on the upper grill, close the lid and toast them for 2 minutes at 500ºF/260ºC. When time is up, remove the hoagies from the heat, close the lid so the temperature comes back at 500.
- Place the skewers on the grill, close the lid and barbecue the shrimp 2 minutes per side.
- To assemble the sandwiches: generously spread the inside buns, top and bottom, with Rémoulade Sauce. Add the lettuce and top with grilled shrimp. Add a couple slices of tomato cut in half before adding more lettuce on top.
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