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.Print
Grilled Shrimp Po’Boys
- Total Time:14 minutes
There’s no need to go through the process of battering and frying with grilled shrimp po’boys, a surefire sandwich win.
- 1lb large shrimp, peeled and deveined
- 1 Tbspolive oil
- 1 TbspOld Bay seasoning or Lawry’s seasoned salt
- 2cloves garlic, minced, divided
- Pinch of red pepper flakes, to taste
- 4hoagie rolls, split in half
- 1/4 cup蛋黄酱
- 2 Tbsppickle relish
- Tabasco Sauce, to taste
- 2 cupsshredded lettuce
- 2tomatoes, sliced
- 1/2red onion, thinly sliced (about1/2 cup)
- 1 tspchopped fresh parsley (optional)
- In a medium bowl combine shrimp, oil, seasoning, 1 teaspoon minced garlic, and red pepper flakes. Stir well and set aside.
- In another bowl, mix together mayonnaise and pickle relish. Add the remaining minced garlic (about ½ clove) to the mayonnaise mixture and stir well. Set aside.
- Preheat grill. Once hot, add shrimp and grill in a single layer. Cook for about 2 minutes per side, until shrimp are done and turn opaque. Remove from grill immediately.
- Spread mayo mixture on one side of each hoagie roll.
- Divide shrimp evenly among hoagie rolls. Sprinkle with Tabasco sauce as desired.
- 用生菜、西红柿切片,切洋葱。Sprinkle with a little chopped parsley, if desired.
- Prep Time:10 minutes
- Cook Time:4 minutes
Keywords:po'boy, shrimp, grill, sandwich
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.
What Are the Best Hot Sauces for This Sandwich?
As you can see in the ingredients list, Tabasco is the one that I recommended to pair with these po’boy sandwiches.
If you can find it, I highly recommend tracking down some Louisiana Original Hot Sauce. It has a long history of being used in New Orleans cuisine, and it really brings the heat to the party. Plus, it pairs really well with all the flavors stuffed inside these po’boys.
For more ways togobble up shrimp, here are some of my favorite Foodal recipes:
What kind of hot sauce do you love to put on your po’boys? Tell us in the comments below and be sure to rate the recipe as well.
Photos by Meghan Yager, © Ask the Experts, LLC. ALL RIGHTS RESERVED.See our TOSfor more details. Originally published on November 21, 2010. Last updated: December 28, 2019 at 7:53 am. With additional writing and editing by Allison Sidhu.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
Meghan Yager is a food addict turned food and travel writer with a love for creating uncomplicated, gourmet recipes and devouring anything the world serves up. As the author of the food and travel blog Cake 'n Knife, Meghan focuses on unique foodie experiences from around the world to right at home in your own kitchen.