Grilled Shrimp Po-Boy Sandwich

Votes: 1

Time: 1 hour 15 minutes
Complexity: easily
Quantity: 1 large sandwich

Instead of pan-frying shrimp for a traditional po-boy, grill them, marinating them in a garlicky marinade and tossing them in a creamy sauce after frying. This easy recipe sandwich recipe The Neely family's recipe makes them even more delicious. Patrick and Gina recommend skewering the shrimp for best grilling results.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Sandwiches

Bamboo skewers soaked in water for 30 minutes.
700 g large peeled shrimp
2/3 cup olive oil
4 cloves garlic, peeled and crushed
2 squeezed lemons
2 tsp smoked paprika
1 teaspoon cayenne pepper
2 tablespoons Worcestershire sauce
2 tbsp hot sauce
Table salt and freshly ground black pepper
1 fresh baguette, cut in half lengthwise
Creamy sauce, see recipe below
Mayonnaise with pickled vegetables, see recipe below
Shredded lettuce, for serving
Sliced tomatoes

Creamy sauce

60 g salted butter
0.5 squeezed lemon
1 tbsp hot sauce
A little Worcestershire sauce

Mayonnaise with pickled vegetables

3/4 cup mayonnaise
2 tbsp. sweet pickled vegetables
1 chopped shallot
1 tbsp Dijon mustard
1 tbsp chopped capers
A little hot sauce
Table salt and freshly ground black pepper

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Thread 4 shrimp onto a skewer and place them in a baking dish (33 x 22 cm).

Culinary advice

Don't place the skewers too close together. Leave some space between them to ensure even cooking.
Pour olive oil into a measuring cup, add garlic, lemon juice, smoked paprika, cayenne pepper, Worcestershire sauce, hot sauce, and salt and pepper to taste. Stir the mixture and pour it into the pan over the shrimp. Cover the pan, then marinate the shrimp in the refrigerator for 20 minutes.

Heat grill to medium-high heat.
Grill the shrimp for 4 minutes, turning halfway through. Place the baguette on the grill and toast.
Remove the shrimp from the grill and transfer them to the creamy sauce, removing the meat from the skewers. Stir the shrimp into the sauce until completely coated.
Spread mayonnaise on the baguette, spread the shrimp evenly, then top with lettuce and sliced tomatoes. Cut the baguette into quarters and serve warm.
Creamy sauce

Melt the butter in a small skillet on the grill. Add the lemon juice, hot sauce, and Worcestershire sauce. Stir the ingredients together with a wooden spoon. Remove the mixture from the heat and set aside.
Mayonnaise with pickled vegetables

Add all ingredients to a bowl and mix thoroughly. Refrigerate, covered.