Grilled Shrimp Po-Boy Recipe With Remoulade Sauce

For this recipe, we cook a Louisiana favorite, shrimp po-boys! First we soak our shrimp in our homemade marinade, then we grill them up on our Lynx gas grill and finally dress our po-boys with our spicy remoulade sauce.

SERVES 3 - 6

PREP 40 min

COOK 5 min

READY IN 45 min

Ingredients

2 lbs colossal shrimp
French loaf bread (enough for three 12-inch po-boys)
Butter lettuce for dressing sandwich
3 each thick sliced tomato for dressing sandwich

Shrimp Marinade:
1/2 cup olive oil
1 Tbsp Worcestershire sauce
1 Tbsp lemon juice
1 tsp ground coriander
1/4 tsp cayenne pepper
1 tsp coarse salt
1 tsp black pepper
2 Tbsp creole seasoning blend
2 each minced shallots

Remoulade Sauce: (Makes 2 Cups)
1 1/4 cup mayonnaise
1 Tbsp full grain mustard
1 Tbsp dijon mustard
1 Tbsp prepared horseradish, rinsed & drained
1 Tbsp cornichon
2 Tbsp minced parsley
1 each minced shallots
2 tsp lemon juice
2 tsp Worcestershire sauce
1 tsp hot sauce
1 Tbsp creole seasoning blend
1/4 tsp cayenne pepper
1/2 tsp coarse salt
1 Tbsp coriander
1 Tbsp drained & chopped capers
1/2 tsp granulated sugar

Optional: You can use store-bought creole seasoning. If the blend you use has salt in it already, leave out the additional salt in the recipe.
Creole Seasoning Blend: (Makes Approximately 1 Cup)
3 Tbsp roasted garlic powder
2 Tbsp onion powder
3 Tbsp dry basil
2 Tbsp dry thyme
3 Tbsp dry oregano
2 tsp cayenne pepper
3 Tbsp paprika
2 Tbsp dry rubbed sage
1 Tbsp dry lemon peel

Directions

Peel and de-vein 2 lbs of colossal shrimp, set aside in fridge while you mix up the marinade.
In a large mixing bowl, mix together ingredients for marinade.
Add shrimp to marinade and toss to coat well.
Set in fridge and allow them to marinade 30 minutes to an hour, while you mix up the remoulade sauce.
In a mixing bowl, add mayonnaise, followed by Worcestershire, lemon juice, hot sauce and Dijon mustard. Whisk everything together well.
Add remaining ingredients to remoulade and whisk everything together.
Transfer remoulade sauce to serving dish and set in fridge until ready to serve.
Remove shrimp from refrigerator and preheat grill to medium heat.
Place shrimp on preheated grill and allow them to cook about 2 minutes per side. The shrimp are done cooking when they have turned opaque.
Remove shrimp and lightly tent with foil.
Halve French bread and brush on olive oil. Grill for a few seconds to toast bread.
Assemble Po-boy with homemade remoulade sauce, fresh sliced tomatoes, butter lettuce, and grilled shrimp.
Slice 12-inch Po-boys in half, serve, and enjoy!