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Grilled Shrimp Po-Boys

Grilled Shrimp Po-Boys

My first love for cooking actually came in the form of cooking Cajun food. I always wanted to do it, but just never got around to actually doing it. Now many years later, I’ve started searching out that passion. The true beauty for me is that I can combine my two favorite loves, Cajun food and grilling/BBQ. So once again were going to head on down to the bayou for a traditional classic with a grilled spin.

We don’t set out here at The Dodd Squad Headquarters to make food healthier, sometimes it just happens. By simply grilling the shrimp instead of battering it and deep frying it we “accidentally” made it a touch healthier. We’ll try to do better the next time. I promise.

What to expect: There’s a lot going on here. First and foremost by grilling the shrimp and not hiding it a batter, you’re going to be able to taste the shrimp, and enjoy that nice little snap when you bite through it. The rub and remoulade is going to give it a nice kick of heat with a little Cajun authenticity. Add to it the the tomatoes, dill pickle chips, and some shredded lettuce and you’ve got yourself a fine sandwich, deep in flavor and texture.

Yield: 4 foot long sandwiches

What you will need:

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Time: About 2 hours total.

Cajun rub/seasoning:

  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons sweet paprika powder
  • 1½ teaspoons dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 2 teaspoon cayenne pepper
  • ¾ teaspoon salt
  • ½ teaspoon freshly ground black pepper

Remoulade sauce:

 

  • 1 1/4 cups mayonnaise
  • 1/4 cup mustard (Creole mustard if possible)
  • 1 Tbsp sweet paprika
  • 1-2 teaspoons Cajun seasoning
  • 2 teaspoons prepared horseradish
  • 1 teaspoon dill pickle juice
  • 1 teaspoon hot sauce (preferably Tabasco, after all it’s made there)
  • 1 large clove garlic, minced and smashed

For the shrimp

  • 1-1½ pounds 16/20 shrimp, shelled, deveined, and tails off
  • 2 tablespoons Cajun rub for the shrimp on the grill
  • ¼ teaspoon salt
  • 3/4 stick (6 tablespoons) unsalted butter
  • 4 teaspoons Worcestershire sauce
  • 1 tablespoon fresh lemon juice

4 12 inch hoagie buns

Shredded lettuce, sliced tomatoes,and dill pickle chips for toppings.

How we did it:

Begin by making the rub, you’ll need it throughout the recipe.

combine all the rub ingredients together and grind in a spice grinder to a powder. If you don’t have a spice grinder don’t let that stop you. Just mix it together, that ought to be good enough.

Make the remoulade, you’re going to want to give the flavors time to “meld.”

Mix the remoulade ingredients together, stir well, cover, refrigerate.

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Set grill up for direct grilling.

Season shrimp well with the Cajun rub and place on skewers.

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Grill over direct heat until the shrimp is opaque and turning red. About 6-8 minutes in total turning as necessary.

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In a small pan mix: ¼ teaspoon salt, ¾ stick (6 tablespoons) unsalted butter, 2 teaspoons Cajun rub, 4 teaspoons Worcestershire sauce. Heat while stirring until the butter is melted, remove from heat and add 1 tablespoon of lemon juice.

Add the grilled shrimp and gently toss/stir to coat.

Assemble the sandwiches using the remoulade as you would mayonnaise.wp-1466540818028.jpeg

All that’s left to do now is surround your self with some friends, crank up the zydeco music, and take a note from old Hank Williams Sr’s book:

Pick guitar fill fruit jar and be gay-o
Son of a gun we’ll have big fun on the bayou

Remember, what you cook, isn’t nearly as important as who you cook it with.

 

 

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Posted by on July 3, 2016 in Uncategorized

 

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