Grilled Shrimp Po’Boys

The first po’boy sandwich that I ate was at my aunt’s house, back when she lived in Minnesota.

At that time, I was very young and didn’t like the idea of these little crustaceans. I mean, it looked like a little creature. And at that age, the idea of eating something that looked like itself when it was alive was way too scary to me.

My aunt happened to live in New Orleans for a very long time, and she would often miss those flavors. Whenever family came to visit, I think she liked to bust it out just to have an excuse to make something with the taste of home, in big batches.

This was my first traditional po’boy experience, and my friends, it was oh-so-tasty.

The fried pops of shellfish were crisp and tender. A tangy sauce withtons of veggiesbrought in the freshness to balance it all out.

It was a heavy sandwich, and as a kid, it offered all the tastiness that I was craving.

As an adult, I still love those flavors. But let’s face it. Sometimes we need to check the amount of fried food we are shoveling into our faces.

Those fast metabolisms disappear pretty quickly, don’t they?

Instead, may I present a version of the sandwich that is just a tad bit lighter than the traditional sandwich you know and love?

Instead of frying them, these shellfish are grilled.

Can I tell you a secret? I actuallypreferthe flavor of the grilled version in this sandwich. (Traditionalists, please don’t throw tomatoes or rocks at me for saying that!)

Grilling makes the shellfish even more juicy and succulent. With the good amount of seasoning that’s added and thekiss of the grill, you introduce a smoky, new flavor to the sandwich.

Next, you have a creamy, easy remoulade sauce that brings added richness.

In contrast with the lettuce, tomato, and red onion, this sauce makes for a balance that really stands out in a sea of seafood sandwiches.

Here are a few tips to make this sandwich perfectly:

• Make sure you thoroughly clean the shrimpwhen you peel and devein them. You know why.
• The longer you let them sit, the more flavor they will soak in. I like to let mine sit in the seasoning for about 10-5 minutes while the grill preheats, to bring out even more of that flavor.
• Chill the remoulade in the fridge until you are ready to use it, along with all the other vegetables that you have prepared.
• Keep a close eye on them when you grill it. Some grills get hotter than others, so keep an eye on them. No one wants overcooked and chewy bites.

As one of the quintessential sandwiches from New Orleans, this recipe is hands down the best way to bring that cuisine into your own home. You’ll be feeling the need to jump up and dance with joy after every bite.

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Cooking By the Numbers…

Step 1 – Prep and Measure Ingredients

Peel and devein the shellfish, if this hasn’t been done already. Don’t toss out the shells! You can save them tomake your own seafood stockfor recipes like gumbos and stews!

Peel two cloves of garlic and mince them, or push them throughyour garlic press.

Split the hoagie rolls in halfwith a bread knife.

Slice two tomatoes, and thinly slice about half of a red onion,using a sharp knifeand19461946伟德 .

Measure out all of the remaining ingredients as listed in the ingredients list.

Step 2 – Season

Add the shrimp,olive oil, seasoning, about 1 teaspoon minced garlic, and red pepper flakes to a medium bowl. Stir well to combine and set aside.

Step 3 – Make Sauce

在另一个碗,将the mayonnaise (learn how tomake it from scratch!) and pickle relish. Stir together and add the remaining garlic. Stir well to combine.

Want another option other than relish? Try making your own pickles, with our recipe forgarlic dill pickles.

Step 4 – Grill

Preheat your grill.

Once it’s hot, add shrimp to the grill in a single layer. Cook for about 2 minutes per side, until they are cooked through. They should be pink and opaque.

Be careful to avoid overcooking them. Remove them from the grill as soon as they are done.

Step 5 – Assemble and Serve

Spread remoulade on one side of each hoagie roll.

Divide the shrimp evenly among the hoagie rolls. Sprinkle with Tabasco sauce, as desired.

Finish by topping with lettuce,juicy tomato slices, and sliced onion. Garnish with a sprinkle of chopped parsley. Serve immediately.