It is always nice to come across a tasty new food and my latest discovery is this shrimp po' boy that I came across on Ezra Pound Cake. This was the first that I had heard of the po' boy but you really can't go wrong with a spicy grilled shrimp sandwich all smothered in a tangy mayonnaise based sauce. A po' boy is a sandwich from Louisiana that is served in a baguette. Po' boys can be filled with pretty much anything but common fillings are fried seafood or roast beef. I had my heart set on the grilled shrimp version as I hardly need an excuse for the chance to enjoy some shrimp.
The recipe for this shrimp po' boy is pretty simple assuming that you have everything but since I did not have either the creole seasoning or the remoulade sauce I needed to start with them. I have way too many spices and not enough room for them so I don't like picking up spice blends, especially when they are so easy to make with the spices that I already have on my shelf. This creole spice blend was easy to make and pretty tasty! I could easily go for a plate of just the shrimp seasoned with this spice blend, but then again the remoulade sauce really brought this sandwich home! It was nice and creamy and tangy and mayonnaise based sauces go so well with seafood. This sandwich was amazing! I will definitely be making a lot of them in the future!
Shrimp Po’ Boy
(makes 2 sandwiches)Printable Recipe
Ingredients:
1 pound shrimp (shelled and deviened)
1 tablespoon oil
1 tablespoon creole seasoning (see below)
1 baguette (cut into 4 sandwich sized lengths and sliced in half)
1 cup lettuce (shredded)
2 large tomatoes (sliced)
1/4 cup remoulade sauce (see below)
1 pound shrimp (shelled and deviened)
1 tablespoon oil
1 tablespoon creole seasoning (see below)
1 baguette (cut into 4 sandwich sized lengths and sliced in half)
1 cup lettuce (shredded)
2 large tomatoes (sliced)
1/4 cup remoulade sauce (see below)
Directions:
1. Toss the shrimp in the oil and creole seasoning to coat.
2. Skewer and grill the shrimp until cooked, about 2-3 minutes per side.
3. Assemble sandwich.
1. Toss the shrimp in the oil and creole seasoning to coat.
2. Skewer and grill the shrimp until cooked, about 2-3 minutes per side.
3. Assemble sandwich.
Remoulade Sauce
(makes 1/2 cup)Printable Recipe
Ingredients:
1/4 cup mayonnaise
1 tablespoon creole mustard
1 tablespoon ketchup
1 teaspoon horseradish
1 small clove garlic
1 tablespoon lemon juice
1 teaspoon capers
1 green onion (chopped)
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
hot sauce to taste
1/4 cup mayonnaise
1 tablespoon creole mustard
1 tablespoon ketchup
1 teaspoon horseradish
1 small clove garlic
1 tablespoon lemon juice
1 teaspoon capers
1 green onion (chopped)
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
hot sauce to taste
Directions:
1. Blend everything in a food processor until smooth.
1. Blend everything in a food processor until smooth.
Creole Spice Blend
(makes 4 tablespoons)Printable Recipe
Ingredients:
2 1/2 teaspoons paprika
2 teaspoons salt
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon dried leaf oregano
1 teaspoon dried leaf thyme
2 1/2 teaspoons paprika
2 teaspoons salt
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon dried leaf oregano
1 teaspoon dried leaf thyme
Directions:
1. Mix everything.
1. Mix everything.
Use Creole spice blend in:
Fresh Pea Risotto with Spicy Grilled Shrimp
Blackened Swordfish
Similar Recipes:
Vietnamese Caramel Shrimp Banh Mi
Spicy Peanut Shrimp Sandwich with Thai Style Slaw
Fried Green Tomatoes with Shrimp Remoulade
Fried Green Tomato and Shrimp Remoulade Po Boy
Pickled Green Tomato and Shrimp Remoulade Po Boy
Vietnamese BBQ Pulled Pork Banh Mi
Crispy Beer Battered Fish Sandwich
Spicy Pork Bulgogi Banh Mi
Fried Green Tomato BLT with Shrimp Remoulade
