GRILLED SHRIMP PO BOY SANDWICH RECIPE RECIPES

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GRILLED SHRIMP PO’BOY RECIPE - BETTYCROCKER.COM



Grilled Shrimp Po’boy Recipe - BettyCrocker.com image

Serve these grilled sandwiches filled with lettuce, shrimp and mayonnaise mixture – a hearty dinner for four.

Provided by Betty Crocker Kitchens

Total Time 3 hours 35 minutes

Prep Time 35 minutes

Yield 4

Number Of Ingredients 13

1 lb uncooked jumbo shrimp, peeled, deveined
1 1/2 tablespoons olive oil
2 teaspoons fresh lemon juice
1/2 teaspoon seafood seasoning
1 loaf (11.5 oz) unsliced French bread
Olive oil cooking spray
1/4 cup fat-free mayonnaise
3 tablespoons chopped drained sun-dried tomatoes in oil
4 1/2 teaspoons Dijon mustard
1/8 teaspoon ground red pepper (cayenne)
1 clove garlic, finely chopped
2 cups shredded romaine lettuce
1/2 cup sliced red onion

Steps:

  • In large resealable food storage plastic bag, mix shrimp, 1 tablespoon of the oil, lemon juice and seafood seasoning; seal bag and turn to coat. Refrigerate 3 hours to marinate, turning bag occasionally.
  • Cut loaf of bread in half horizontally. Hollow out top half, leaving 1/2-inch border. Spray cut side of bread with cooking spray; set aside. In small bowl, mix mayonnaise, tomatoes, mustard, red pepper and garlic; refrigerate until serving time.
  • Heat gas or charcoal grill. On each of 4 (12-inch) metal skewers, thread shrimp, leaving 1/4-inch space between each. Carefully brush remaining oil on grill rack. Place skewers on grill over medium heat. Cover grill; cook 4 to 6 minutes, turning once, until shrimp are pink. Place bread, cut sides down, on grill; cook 2 minutes or until lightly toasted. Spread mayonnaise mixture over cut sides of bread. Place lettuce, shrimp and onion in bottom half. Cover with top of loaf. Cut sandwich crosswise into 4 pieces.

Nutrition Facts : Calories 310 , CarbohydrateContent 37 g, FiberContent 2 g, ProteinContent 30 g, SaturatedFatContent 1 g, ServingSize 1 Serving, SodiumContent 710 mg

GRILLED SHRIMP PO'BOYS WITH QUICK RÉMOULADE SAUCE RECIPE ...



Grilled Shrimp Po'Boys with Quick Rémoulade Sauce Recipe ... image

You'll find the origins of the classic Shrimp Po'Boy sandwich rooted in New Orleans. This Louisiana staple is typically made with fried shrimp, lettuce, tomato, and a homemade rémoulade sauce. Our delicious twist on the Cajun favorite layers grilled shrimp on a bed of creamy-dressed romaine lettuce, which is stuffed inside slightly charred hoagie rolls. During the summer, no one wants to be bothered with hot ovens and fryers. Here, we swap the deep fryer for the grill to make this light and flavorful crowd pleaser. Ready in just 15 minutes, you'll be enjoying this scrumptious sandwich in no time. First, make the basic rémoulade sauce by stirring together mayonnaise, green onions, Creole mustard, lime zest, lime juice, and hot sauce. Then grill the shrimp 2 to 3 minutes on each side, until they turn pink. The key to any po'boy sandwich is that the inside of the bread remains soft, while the outside is toasted, or in this case, grilled until crispy. Finish by spreading the homemade marinade on the cut sides of the rolls, and layer with shrimp and lettuce for an authentic taste of New Orleans. 

Provided by Southern Living

Categories     Dinner

Total Time 15 minutes

Yield Serves 6 (serving size: 1 hoagie)

Number Of Ingredients 10

1 cup mayonnaise
1/4 cup sliced green onions
2 tablespoons Creole mustard
2 teaspoons lime zest plus 2 tablespoons juice (about 2 limes)
1/2 teaspoon hot sauce
1 1/4 teaspoon kosher salt, divided
2 pounds peeled and deveined large raw shrimp
3 tablespoons olive oil, divided
6 hoagie rolls, split
1 head romaine lettuce, chopped

Steps:

  • Preheat grill to medium (about 400°F). Stir together mayonnaise, green onions, mustard, zest, juice, hot sauce, and 1/4 teaspoon of the salt in a medium bowl. Cover and chill until ready to use.
  • Toss together shrimp, 2 tablespoons of the olive oil, and remaining 1 teaspoon salt in a large bowl. Grill shrimp, covered with grill lid, just until shrimp turn pink, 2 to 3 minutes on each side. Brush hoagie buns with remaining 1 tablespoon olive oil, and grill, cut side down, until slightly charred and crisp, about 2 minutes.
  • Spread cut sides of rolls evenly with rémoulade sauce. Layer shrimp and lettuce on bottom halves of rolls; cover with roll tops. Serve with remaining rémoulade sauce.

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