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Shrimp Po’ Boy

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Shrimp Po’ Boy
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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!

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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 minutesTotal 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.
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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:
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Reader Interactions

Comments

  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

  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

  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

  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

  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

  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

  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

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