Go Back
Print Recipe
No ratings yet

Grilled Shrimp Po'Boy Sandwich

Author: Julie Maestre

Ingredients

Creole Seasoning

  • 1 tsp granulated garlic
  • 2 tsp paprika
  • 1/4 tsp chili powder
  • 1 tsp granulated onion
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • salt and pepper to taste

Remoulade Sauce

  • 3/4 cup mayonnaise
  • 2 tbsp ketchup
  • 1 tbsp spicy mustard
  • 1 tsp whole grain mustard
  • 1 garlic clove
  • 2 tsp paprika
  • 1 green onion
  • 1/2 celery stick
  • 3 tbsp parsley
  • salt to taste

Instructions

  • To make the remoulade sauce place the mayonnaise, ketchup, spicy mustard, whole grain mustard, garlic clove, paprika, green onion, celery stick, parsley, and paprika into a food processor and blend for a couple of seconds.
  • Season the remoulade sauce with salt and set aside.
  • Season the shrimp with granulated garlic, paprika, chili powder, granulated onion, dried oregano, dried thyme, salt, pepper, and a 1 tbsp olive oil.
  • Grill the shrimp for about 2 minutes on each side over medium-high heat.
  • While the shrimp cook, brush the bread rolls with butter and grill until nice and toasty.
  • Spoon about 1-2 tbsp of remoulade sauce on the bread and then top with the grilled shrimp.
  • Top with lettuce and tomatoes and enjoy!