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Saturday, July 10, 2010

Grilled Shrimp Po' Boy

As much as I love a Po' Boy with some deep fried shrimp or clams, there is no getting around the fact that eating breaded deep fried food is probably not an everyday diet strategy.  Thus, I turn to my trusty kettle and cooked up a grilled shrimp Po' Boy.  The shrimp were wild caught 'Gulf' shrimp, why not go for the real thing as long as I can get them.  From there, they got shelled, veined and dusted with a healthy coating of Todd's Cajun Dirt, yes, I could have made up some fancy rub cocktail, but, I had Todd's ready to go. Here they are skewered and ready for action.
The veggies were prepped, a basic preparation of shredded organic green leaf lettuce and sliced tomatoes.  I also decided to melt some onions on the grill in a little butter, this along with the dressing would add some additional flavor.  The onions and butter were brushed onto the bread and then toasted while the shrimp cooked.
To me, a Po' Boy with some fresh veggies for crunch is just an excellent combination.  I decided on a quick 'faux' remoulade consisting of 1-1/2" tablespoons, 1 teaspoon dill relish, 1/2 teaspoon Worcestershire sauce and 1 teaspoon mild vinegar.  Whisked until smooth and pourable.  Here is the finished product.
This sandwich lacks for nothing in terms of crunch, texture and depth of flavor, it just lacks the deep fried breading.


  1. That is one pretty looking po'boy, Bob. I like your quick remoulade too, that's one of my favorite condiments for shrimp or crab.

  2. I need to start stocking capers. Thanks Chris.

  3. 1 1/2 tablespoons of what?

  4. Oops, mayo, 1-1/2 T of mayo.