Shrimp Po’ Boy

Shrimp Po’ Boy

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

Shrimp Po’ Boy

Servings: 2
  • 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. 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

Servings: 1
  • 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. Blend everything in a food processor until smooth.

Creole Spice Blend

Servings: 4
  • 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
  1. Mix everything.


Katerina said...

This looks delicious. So glad you have a recipe for the seasoning and remoulade. Remoulade has capers in it, who knew?

We Are Not Martha said...

Yummy :) Shrimp in a sandwich is always a good thing in my book :)


Helene said...

What a great sandwich Kevin.

Culinary Cory said...

I was just talking about making Po' Boy's with my coworkers. Thanks for sharing your seasoning recipes. These could make great seasoning mixes for gifts.

Ed Schenk said...

An awesome sandwich!

JodieMo said...

Great recipe! Shrimp Po'Boys are my favorite thing between two pieces of bread. You should scoot on down to NOLA sometime and try out the shrimp po'boys there. They also have some unbelievable oyster po'boys, crawfish po'boys, and catfish po'boys. Mmmmmm.....

Velva said...

Perfect Po Boy sandwihes for the Super Bowl.

Nina Timm said...

I like like wrapping my greedy hands around that sandwich and just give it one big ole chomp!! Wow, it looks toooooo good!!!!

Ginny said...

oh my! I need to be able to bite the screen... I love Po' Boys! :)

Cassandra said...

Looks juicy and delicious...I love seeing the remoulade dripping out of the sandwich...yum!

Rachael said...

This looks soooo good... I'm drooling...

The Duo Dishes said...

Just made these for the Superbowl, but ours were fried. :) Still tasty!

Anonymous said...

mercy PLEASE! ;-)

Happy Cook said...

Drool drool; looks so so yumm. You can give me this any time of the day.

Rosa's Yummy Yums said...

OMG, I am drooling! That Po' Boy looks incredible!



HoneyB said...

That sandwich is super tempting! Shrimp being a favorite in this home, it will be something to make in the very near future! Thank you for the sauce recipes also!

Joanne said...

I totally want some of that remoulade sauce! It's making my mouth water just looking at it.

Food o' del Mundo said...

Reminds me of my days in the South - I love that it's not deep fat fried! ~Mary

Beth said...

Never heard of Po Boy - but it looks pretty good to me.

Amy said...

My first experience with a Po' Boy was in St. Louis. It was a fried catfish Po'Boy, and like you said, it was the sauce that brought it all together. I've no doubt I'd enjoy the grilled shrimp version even more! YUM!

Debbie said...

I can't wait to give this a try. It looks fantastic.

dawn said...

this would work with scallops no? who cares, I just want the sauce really. lol

Alexandra said...

mm po'boys.

Jennifer said...

That is one fine looking po boy!

Anonymous said...

Wow - love the spice factor in this dish!

I made your pork dish with mushrooms, dill and egg noodles - I just left out the dill but it was delicious and my husband loved it.


Katie@cozydelicious said...

I just bought a whole bunch of creole seasoning and this looks like the perfect way to use it! I have never made remoulade - but I love it! This looks wonderful, thank you!

Lydia (The Perfect Pantry) said...

I remember the first po' boy I ever tasted -- an oyster po' boy, at a bar in New Orleans. It was the most delicious thing ever.

Chef Fresco said...

Quite the tasty looking creation Kevin!

Elizabeth said...

Made this last night in anticipation of Fat Tuesday. It was absolutely phenomenal. My husband was raving about it. The remoulade was spot on!

Jeanne @ Cooksister! said...

Remoulade is the BEST. Love the po'boy! I've never had one (keep holding out for that trip to Louisiana to sample "the real thing"!)

Anonymous said...

This looks more than great!

I have never heard of creole mustard. Where do you get that mustard. Can I use another mustard instead? What type would be the best substitute?

Kevin said...

Anonymous: Creole mustard is a grainy mustard where the grains have been partially crushed. I found some at Kozlik's here in Toronto but other than that I have not seen it locally. You could substitute it with any grainy mustard, preferably a hot one if you cannot find it.

pita bread said...

Looking forward to trying your remoulade. With the po' boy, of course.

Twin Tables said...

I totally agree. I hate buying spice blends. I have recipes all over the place for "homemade" seasonings. If I have all the fixin's here why go and waste the money? This sounds great...but really, someday you are going to have to go to New Orleans and get a Po'boy. Try Mother's. They are the BEST!

Helena said...

I had left over oysters on the half shell. When the guy I am dating suggested we make po boy sandwiches, I was on a mission to impress him. I used your recipe for the remoulade. I needed a moment of silence after I tasted it.

I enjoyed it that much that, after I came home from school, I transformed the left over into salad dressing, pouring it over iceberg lettuce wedges and chopped tomatoes.

Talk about heaven. Thank you!

Kevin said...

Helena: An oyster po'boy would be good! Great idea to use the remoulade sauce as a salad dressing!

Missy Flickinger said...

Just tried this tonight bc I had left over shrimp. I know who has left over shrimp but I did. LOL! My husband loved everything about it & even said he wanted it again soon! This from a man whom I have to threaten just to get him to eat a sandwich. So thank you for an easy GREAT meal!

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