Shrimp Po' Boy
This Shrimp Po` Boy sandwich is incredibly delicious and easy to make! This popular New Orleans dish with a twist is certainly a must try.
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.