Monday, August 13, 2012

Recipe Swap: Shrimp Po Boy Sandwiches

Sometimes I wonder if there is a recipe god of coincidence. I've had some shrimp in the freezer for a while now and every recipe I plan to make with them just hadn't happened. I went searching through my binders to find something and found a recipe for Shrimp Po' Boys. Never having them before I figured I'd add them into the next week's menu.

Then I received my email for the Recipe Swap. The category is Too Hot To Cook and is all about recipes that don't involve your oven. Its been can't-breath humid around here and even though we have central air, we're on the third floor so I do try to limit my oven usage as much as possible in the summer. So the coincidence part is that I was assigned Shrimp Po' Boys. This isn't the first time its happened so I'm sure it will again. I just find it awfully amusing.

I wouldn't think of Shrimp Po' Boys as a recipe to make in a "too hot" challenge since most recipes call for them to be fried, but in this recipe you grill them. So you could even say this is the healthier version! Never one to pass up the chance to use my new Cuisinart Griddler, I made these right away.



Shrimp Po' Boy Sandwiches
Slightly Adapted from: Simple Gourmet Cooking with Dawn, adapted from Annie's Eats
Servings: 4 sandwiches
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Ingredients:
      Remoulade Sauce:
  • 1/2 cup plus 2 tbsp. mayo
  • 2 tbsp. spicy brown mustard
  • 1 1/2 tbsp. pickle juice
  • 1 tsp. hot sauce
  • 1 tsp. garlic powder
  • 1/4 tsp. cayenne pepper
  • 1/4 tsp. paprika
Sandwiches:
  • 1 lb. medium shrimp, peeled and deveined
  • 2 tbsp. Cajun seasoning (or Creole, or Old Bay)
  • 1 tbsp. olive oil
  • 3/4 cup shredded lettuce
  • 8 tomato slices
  • 4 Italian or French rolls

    Directions:
    1. Combine all of the ingredients for the remoulade sauce together in a small bowl and mix until combined. Refrigerate until ready to use.
    2. Preheat the grill. Toss the olive oil, Cajun seasoning and shrimp together in a large bowl until the shrimp are coated.
    3. Place the shrimp on the grill and cook for 2-3 minutes per side or until the shrimp are opaque. Transfer to a plate and tent with foil to keep warm.
    4. Slice each roll in half and place cut side down on the grill until lightly toasted. Spread a generous heap of the remoulade sauce on both sides of the bread. Layer with lettuce, two tomato slices and a handful of shrimp. Top with the remaining roll half. Repeat with remaining rolls.



    You may want to have bibs and napkins ready for this messy but awesomely delicious sandwich. This really was just incredible. I don't even want to try one where the shrimp are fried. I served this with Old Bay oven roasted fries and some homemade coleslaw. I really don't think there could have been a much better combination of tastiness on a plate.

4 comments:

  1. Wow a GRILLED po boy? I had never heard of such a thing but that Annie sure knows what she's doing so sounds like a winner to me. The frying is what has always turned me off from trying to make po boys myself but this will make the menu soon. Thanks for sharing!

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  2. looks great! I've never had a po' boy. Healthier is always a bonus, too. :)

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  3. So glad you liked them! They are definitely awesome!

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  4. Shrimp on a sandwich? Very creative! Looks amazing!

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