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Shrimp Po’ Boy

[heart_this] · Feb 8, 2010 · 38 Comments

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

Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Servings: 2
ingredients
  • 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)
directions
  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

Remoulade Sauce

Prep Time: 10 minutes Total Time: 10 minutes Servings: 1
ingredients
  • 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
directions
  1. Blend everything in a food processor until smooth.
Creole Spice Blend

Creole Spice Blend

Prep Time: 10 minutes Total Time: 10 minutes Servings: 4
ingredients
  • 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
directions
  1. Mix everything.
Use in:
Fried Green Tomatoes
Fried Green Tomato BLT with Remoulade
Fried Green Tomato and Shrimp Remoulade Po Boy
Fried Green Tomatoes with Shrimp Remoulade
Fried Green Tomatoes with Crab Remoulade
Pickled Green Tomato and Shrimp Remoulade Po Boy
Blackened Shrimp on Kale and Mashed Sweet Potatoes with Andouille Cream
Shrimp and Andouille Grits
Blackened Catfish Tacos
Ahi Tuna Tostadas
Fresh Pea Risotto with Spicy Grilled Shrimp
Fried Tuna Ball Po Boy
Blackened Swordfish
Fried Green Tomato BLT with Shrimp Remoulade
Bacon and Fried Green Tomato Pimento Grilled Cheese
Fried Green Tomato BLT with Pimento Cheese
Crispy Baked Onion Rings
Beer Battered Crispy Baked Pickle Fries
Shrimp Etouffee
Cajun Shrimp Fettuccine Alfredo
Shrimp Jambalaya
Blackened Shrimp and Fried Green Tomato Po Boy Salad
Crispy Parmesan Cauliflower Bites
New Orleans BBQ Shrimp
Shrimp Creole
Cajun Shrimp Cauliflower Alfredo Linguini
Apricot Glazed Bacon Wrapped Cajun Pork Tenderloin
Blackened Shrimp Avocado Cucumber Bites

Similar Recipes:
Vietnamese Caramel Shrimp Banh Mi
Spicy Peanut Shrimp Sandwich with Thai Style Slaw
Fried Green Tomatoes with Shrimp Remoulade
Fried Green Tomato and Shrimp Remoulade Po Boy
Pickled Green Tomato and Shrimp Remoulade Po Boy
Vietnamese BBQ Pulled Pork Banh Mi
Crispy Beer Battered Fish Sandwich
Spicy Pork Bulgogi Banh Mi
Fried Green Tomato BLT with Shrimp Remoulade
Blackened Catfish Tacos
Fried Green Tomato BLT with Pimento Cheese
Blackened Shrimp and Fried Green Tomato Po Boy Salad
Taco Seasoning
Garam Masala

Cajun and Creole, Food, Recipe, Sandwich, Seafood, Shrimp, Southern

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Reader Interactions

Comments

  1. Katerina says

    February 9, 2010 at 12:57 am

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

    Reply
  2. We Are Not Martha says

    February 9, 2010 at 12:59 am

    Yummy 🙂 Shrimp in a sandwich is always a good thing in my book 🙂

    Sues

    Reply
  3. Helene says

    February 9, 2010 at 1:27 am

    What a great sandwich Kevin.

    Reply
  4. Culinary Cory says

    February 9, 2010 at 1:28 am

    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.

    Reply
  5. Ed Schenk says

    February 9, 2010 at 2:01 am

    An awesome sandwich!

    Reply
  6. JodieMo says

    February 9, 2010 at 3:52 am

    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…..

    Reply
  7. Velva says

    February 9, 2010 at 3:52 am

    Perfect Po Boy sandwihes for the Super Bowl.

    Reply
  8. Nina Timm says

    February 9, 2010 at 4:02 am

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

    Reply
  9. Ginny says

    February 9, 2010 at 4:34 am

    oh my! I need to be able to bite the screen… I love Po' Boys! 🙂

    Reply
  10. Cassandra says

    February 9, 2010 at 4:43 am

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

    Reply
  11. Rachael says

    February 9, 2010 at 5:00 am

    This looks soooo good… I'm drooling…

    Reply
  12. The Duo Dishes says

    February 9, 2010 at 6:18 am

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

    Reply
  13. Anonymous says

    February 9, 2010 at 6:59 am

    mercy PLEASE! 😉

    Reply
  14. Happy Cook says

    February 9, 2010 at 8:12 am

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

    Reply
  15. Rosa's Yummy Yums says

    February 9, 2010 at 9:01 am

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

    Cheers,

    Rosa

    Reply
  16. HoneyB says

    February 9, 2010 at 10:44 am

    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!

    Reply
  17. Joanne says

    February 9, 2010 at 11:14 am

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

    Reply
  18. Food o' del Mundo says

    February 9, 2010 at 12:52 pm

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

    Reply
  19. Beth says

    February 9, 2010 at 1:02 pm

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

    Reply
  20. Amy says

    February 9, 2010 at 3:47 pm

    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!

    Reply
  21. Debbie says

    February 9, 2010 at 3:58 pm

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

    Reply
  22. dawn says

    February 9, 2010 at 4:38 pm

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

    Reply
  23. Alexandra says

    February 9, 2010 at 6:51 pm

    mm po'boys.

    Reply
  24. Jennifer says

    February 9, 2010 at 8:31 pm

    That is one fine looking po boy!

    Reply
  25. Anonymous says

    February 9, 2010 at 8:56 pm

    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.

    Thanks!

    Reply
  26. [email protected] says

    February 10, 2010 at 2:54 am

    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!

    Reply
  27. Lydia (The Perfect Pantry) says

    February 10, 2010 at 8:50 pm

    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.

    Reply
  28. Chef Fresco says

    February 11, 2010 at 1:41 am

    Quite the tasty looking creation Kevin!

    Reply
  29. Elizabeth says

    February 16, 2010 at 2:57 pm

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

    Reply
  30. Jeanne @ Cooksister! says

    February 23, 2010 at 12:37 pm

    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"!)

    Reply
  31. Anonymous says

    February 23, 2010 at 8:26 pm

    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?

    Reply
  32. Kevin says

    February 25, 2010 at 11:56 am

    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.

    Reply
  33. pita bread says

    March 30, 2010 at 6:50 pm

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

    Reply
  34. Twin Tables says

    July 30, 2010 at 4:43 pm

    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!

    Reply
  35. Helena says

    April 6, 2011 at 6:16 am

    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!

    Reply
  36. Kevin says

    April 7, 2011 at 10:01 am

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

    Reply
  37. Missy Flickinger says

    March 8, 2012 at 3:12 am

    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!

    Reply

Trackbacks

  1. more CSA highlights! and lowlights. | Ends and Leavings says:
    May 10, 2021 at 11:40 am

    […] greens. Sort of. This recipe for po’ boys honestly deserves its own post. It is … so, okay, I’m a good cook, right? I’m an […]

    Reply

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