Discover the delightful world of New Orleans cuisine through a step-by-step guide to creating a mouthwatering grilled shrimp po'boy. This recipe captures the essence of this classic sandwich, offering a flavorful and satisfying dining experience.
New Orleans is renowned as one of the premier dining destinations in the country, and for good reason. This vibrant city is home to a diverse array of Louisiana cuisine, encompassing everything from jambalaya, BBQ shrimp, beignets, red beans and rice, crawfish boils, and, perhaps the most beloved, the po’boy sandwich. Originally known as poor-boy sandwiches, the po’boy emerged in 1929 New Orleans when the Martin brothers conceived of the sandwich to nourish hungry striking streetcar drivers.
The tale goes that whenever a new striker would enter their restaurant, they would call out, “Here comes another poor-boy.” While most people associate po’boys with roast beef or fried seafood-based sandwiches, the inaugural version featured layers of gravy, potatoes, and spare ribs nestled within French bread. But the true magic of a po’boy lies in the boundless possibilities for protein fillings. In this recipe for a shrimp po’boy, I've bypassed the deep fryer and opted for grilling instead. The shrimp are coated in Cajun seasoning and salt before being swiftly grilled. Remoulade is an indispensable component of a grilled shrimp po’boy, and this rendition amplifies mayonnaise with pickles, horseradish, hot sauce, and seasoning that delivers a powerful punch. Although po’boys may appear elaborate, assembling the entire sandwich can be accomplished in under 20 minutes. It's an exceptional lunch option, but also substantial enough to serve as a dinner meal. If you're employing wooden skewers for grilling, ensure they are submerged in water for a minimum of 30 minutes or up to 24 hours beforehand to prevent them from igniting on the grill. French rolls are the traditional choice for po’boys, but an Italian roll, kaiser roll, baguette, or even a ciabatta roll will serve as equally suitable substitutes.In a small bowl, whisk together the mayonnaise, mustard, pickle juice, lemon juice, horseradish, garlic, hot sauce, Cajun seasoning, and chopped pickles until a smooth consistency is achieved. Set aside. In a medium bowl, combine the shrimp, olive oil, Cajun seasoning, and salt. Thread the shrimp onto skewers and heat the grill to a medium-high temperature. Place the skewers on the grill and cook, without moving them, until the underside is pink and opaque, approximately 2 minutes. Flip the skewers over and continue grilling until cooked through, an additional 1 to 2 minutes. Remove the shrimp from the skewers. Alternatively, heat a large pan over medium-high heat. Once the pan is hot, add the shrimp and cook until pink and opaque, about 2 minutes. Flip the shrimp over and continue cooking until cooked through, 1 to 2 more minutes.Place the French rolls on a cutting board, split side up. Divide the remoulade between both rolls and spread evenly on each side. Divide the lettuce between each roll and spread in an even layer. Top with the sliced tomatoes. Divide the shrimp between each roll, then garnish with bread and butter pickles. Serve immediately
PO'boy SANDWICH GRILLED SHRIMP NEW ORLEANS CUISINE Remoulade SAUCE Cajun SEASONING RECIPE FOOD COOKING
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