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 tips & tricks
- 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.
- Preheat the BBQ to 500ºF/260ºC.
- 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 of the preheated barbecue, close the lid and toast them for 2 minutes.
- When time is up, remove the hoagies from the heat, close the lid so the temperature comes back at 500ºF.
- 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.