Spicy Grilled Shrimp Po’ Boy Delight
Elevate your lunch or snack game with this delicious Spicy Grilled Shrimp Po’ Boy Delight. Featuring succulent grilled shrimp seasoned with a flavorful blend of Creole spices, this sandwich packs a punch in every bite. Served on a lightly toasted French baguette and layered with fresh lettuce and ripe tomato, this recipe is complemented by a tantalizing Spicy Remoulade Sauce that adds a creamy, zesty finish. Perfect for sharing or enjoying solo, this Po’ Boy is sure to impress seafood lovers and sandwich enthusiasts alike.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
Medium shrimp
1/2 lb (Peeled and deveined)
Extra-virgin olive oil
1 tablespoon (None)
Creole seasoning or Cajun seasoning
1 tablespoon (Spice blend)
French baguette
1 (Lightly toasted (optional))
Shredded lettuce
1 cup (None)
Large ripe tomato
1 (Thinly sliced)
Mayonnaise
1 1/4 cups (None)
Stone ground mustard
1/4 cup (Preferably Creole)
Garlic
1 clove (Smashed)
Pickle juice
1 tablespoon (None)
Capers
1 tablespoon (None)
Prepared horseradish
1 teaspoon (None)
Cayenne pepper
1/4 teaspoon (None)
Hot paprika
1/4 teaspoon (None)
Frank's red hot sauce
1 dash (None)
Instructions
1
In a medium bowl, combine the peeled and deveined medium shrimp with olive oil and your choice of either Creole or Cajun seasoning. Ensure the shrimp are evenly coated.
2
Preheat a grill pan over medium-high heat. Once hot, add the seasoned shrimp and grill for approximately 3 minutes on each side, or until they become opaque and slightly charred. Once done, remove from heat and set aside.
3
For the Spicy Remoulade Sauce, combine mayonnaise, stone ground mustard, smashed garlic, pickle juice, capers, prepared horseradish, cayenne pepper, hot paprika, and a dash of Frank's red hot sauce in a food processor. Blend until smooth and well combined, then chill in the refrigerator until ready to use.
4
While the shrimp are grilling, prepare the French baguette. Carefully slice it horizontally and scoop out some of the bread from the inside if desired. This will create more room for your filling.
5
Generously spread the Spicy Remoulade Sauce on both sides of the baguette, allowing it to soak into the bread slightly for added flavor.
6
Layer the grilled shrimp evenly on the bottom half of the baguette, followed by a generous portion of shredded lettuce and thinly sliced ripe tomatoes.
7
Place the top half of the baguette onto the sandwich, pressing down gently to hold everything together. Cut the sandwich in half vertically to create two delicious servings. Serve immediately and enjoy the burst of flavors!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Spicy Grilled Shrimp Po’ Boy Delight?
It is a flavorful Louisiana-style sandwich featuring succulent grilled shrimp seasoned with Creole spices, served on a French baguette with a zesty homemade remoulade.
How many servings does this recipe make?
This recipe creates one large sandwich which can be cut into two delicious servings.
What kind of shrimp should I use?
The recipe calls for 1/2 lb of medium shrimp that have been peeled and deveined.
What seasoning is used for the grilled shrimp?
You can use either Creole or Cajun seasoning to give the shrimp their signature spicy flavor.
How long should the shrimp be grilled?
Grill the shrimp for approximately 3 minutes on each side until they are opaque and slightly charred.
What are the ingredients in the Spicy Remoulade Sauce?
The sauce contains mayonnaise, stone ground mustard, garlic, pickle juice, capers, horseradish, cayenne, paprika, and hot sauce.
How do I prepare the Spicy Remoulade Sauce?
Combine all sauce ingredients in a food processor and blend until smooth, then chill before use.
Do I need to toast the French baguette?
Toasting the baguette is optional but recommended for added texture and warmth.
Why should I scoop out some of the bread from the baguette?
Scooping out some of the internal bread creates more room for the shrimp and vegetable fillings.
What vegetables are used in this Po’ Boy?
The sandwich is layered with one cup of shredded lettuce and one thinly sliced large ripe tomato.
Can I use a regular frying pan instead of a grill pan?
Yes, you can use a regular skillet, though a grill pan provides the characteristic char marks.
Is this recipe spicy?
Yes, it has a kick from the Creole seasoning, horseradish, cayenne pepper, and Frank's red hot sauce.
What type of mustard is best for the remoulade?
Stone ground mustard is preferred, specifically a Creole-style mustard if available.
How do I assemble the sandwich?
Spread sauce on both sides of the baguette, layer shrimp on the bottom, add lettuce and tomato, then top and press down.
Can I make the sauce in advance?
Yes, the sauce can be made ahead of time and stored in the refrigerator to allow flavors to meld.
What is the purpose of pickle juice in the sauce?
Pickle juice adds acidity and tanginess that balances the creaminess of the mayonnaise.
Should the shrimp be cooked with the tails on?
For a sandwich, it is generally easier to eat if the tails are removed before cooking.
Can I substitute Frank's red hot sauce?
Yes, you can use any cayenne-based hot sauce as a substitute.
What gives the sauce its heat?
The heat comes from a combination of cayenne pepper, hot paprika, horseradish, and hot sauce.
How should I cut the sandwich for serving?
Cut the baguette vertically in half to create two manageable servings.
Can I use frozen shrimp?
Yes, provided they are completely thawed and patted dry before you apply the seasoning and oil.
What role do capers play in the recipe?
Capers add small bursts of salty, briny flavor to the creamy remoulade sauce.
Is garlic necessary for the sauce?
The recipe uses one smashed clove of garlic to provide a subtle aromatic depth to the remoulade.
What oil should I use for grilling?
Extra-virgin olive oil is recommended for coating the shrimp.
Can I use a different type of bread?
While a French baguette is traditional, you can use hoagie rolls or sub rolls as a substitute.
How do I ensure the shrimp don't stick to the grill?
Ensure the shrimp are well-coated in olive oil and that the grill pan is fully preheated before adding them.
Is the remoulade sauce thick or thin?
The mayonnaise-based sauce is thick and creamy, designed to soak slightly into the bread.
Can this be served as a snack?
Yes, its versatile size makes it suitable for either a light lunch or a substantial snack.
Should the tomatoes be seasoned?
The recipe doesn't specify, but the Creole seasoning on the shrimp and the sauce provide ample salt and spice.
What is the texture of the finished sandwich?
It features a crunchy baguette, succulent tender shrimp, crisp lettuce, and a smooth, creamy sauce.