Grilled Shrimp Po Boy Recipes

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SHRIMP PO' BOYS



Shrimp Po' Boys image

Crispy fried shrimp sandwiches are served piping hot with a spicy and tangy remoulade sauce.

Provided by Kikkoman

Categories     Trusted Brands: Recipes and Tips     Kikkoman

Yield 4

Number Of Ingredients 16

Vegetable oil for deep-frying
4 French rolls, split and hinged
4 tablespoons melted butter
1 teaspoon minced garlic
3 eggs, beaten
2 tablespoons Creole seasoning
¾ cup all-purpose flour
2 pounds jumbo shrimp, peeled and deveined
2 cups Kikkoman Panko Bread Crumbs
2 cups shredded lettuce
½ cup mayonnaise
1 tablespoon horseradish
1 teaspoon pickle relish
1 teaspoon minced garlic
½ teaspoon cayenne pepper
2 tablespoons Kikkoman Ponzu Lime

Steps:

  • Combine butter and garlic, spread on rolls and toast in the oven until brown. Heat oil in a 2 quart saucepan until 360 degrees. Mix creole seasoning and flour. Dredge shrimp in flour then egg; roll in panko. Fry shrimp in batches until golden brown. Spread remoulade sauce on all 4 rolls. Top with shrimp, followed by shredded lettuce.
  • Remoulade sauce: Mix mayo, horseradish, pickle relish, minced garlic, cayenne pepper, and ponzu in a bowl.

Nutrition Facts : Calories 1257.4 calories, Carbohydrate 127.3 g, Cholesterol 525.5 mg, Fat 50 g, Fiber 5.3 g, Protein 73.2 g, SaturatedFat 13.9 g, Sodium 2640.7 mg, Sugar 5.3 g

GRILLED SHRIMP PO'BOY



Grilled Shrimp Po'boy image

Serve these grilled sandwiches filled with lettuce, shrimp and mayonnaise mixture - a hearty dinner for four.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 3h35m

Yield 4

Number Of Ingredients 13

1 lb uncooked jumbo shrimp, peeled, deveined
1 1/2 tablespoons olive oil
2 teaspoons fresh lemon juice
1/2 teaspoon seafood seasoning
1 loaf (11.5 oz) unsliced French bread
Olive oil cooking spray
1/4 cup fat-free mayonnaise
3 tablespoons chopped drained sun-dried tomatoes in oil
4 1/2 teaspoons Dijon mustard
1/8 teaspoon ground red pepper (cayenne)
1 clove garlic, finely chopped
2 cups shredded romaine lettuce
1/2 cup sliced red onion

Steps:

  • In large resealable food storage plastic bag, mix shrimp, 1 tablespoon of the oil, lemon juice and seafood seasoning; seal bag and turn to coat. Refrigerate 3 hours to marinate, turning bag occasionally.
  • Cut loaf of bread in half horizontally. Hollow out top half, leaving 1/2-inch border. Spray cut side of bread with cooking spray; set aside. In small bowl, mix mayonnaise, tomatoes, mustard, red pepper and garlic; refrigerate until serving time.
  • Heat gas or charcoal grill. On each of 4 (12-inch) metal skewers, thread shrimp, leaving 1/4-inch space between each. Carefully brush remaining oil on grill rack. Place skewers on grill over medium heat. Cover grill; cook 4 to 6 minutes, turning once, until shrimp are pink. Place bread, cut sides down, on grill; cook 2 minutes or until lightly toasted. Spread mayonnaise mixture over cut sides of bread. Place lettuce, shrimp and onion in bottom half. Cover with top of loaf. Cut sandwich crosswise into 4 pieces.

Nutrition Facts : Calories 310, Carbohydrate 37 g, Fiber 2 g, Protein 30 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 710 mg

SHRIMP PO' BOYS



Shrimp Po' Boys image

You don't have to feel poor after you pay in for your taxes. These sandwiches will star on the table and add a Louisiana flair. You can adjust the cayenne pepper to suit your tastes.-Betty Jean Jordan, Monticello, Georgia

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 8 servings.

Number Of Ingredients 14

1/2 cup mayonnaise
1/2 cup finely chopped onion
1/2 cup chopped dill pickles
1-1/3 cups all-purpose flour
1 teaspoon salt
4 eggs, separated
1-1/3 cups 2% milk
2 tablespoons canola oil
8 French sandwich rolls, split
Additional oil for deep-fat frying
2 pounds uncooked large shrimp, peeled and deveined
Cayenne pepper to taste
4 cups shredded lettuce
16 tomato slices

Steps:

  • In a small bowl, combine the mayonnaise, onion and pickles; set aside. For batter, combine flour and salt in a bowl. Add the egg yolks, milk and oil; beat until smooth. , In a small bowl, beat egg whites until stiff peaks form; fold in batter., Wrap sandwich rolls in foil. Bake at 350° for 10 minutes or until warmed. Meanwhile, in a large skillet or deep-fat fryer, heat 1/2 in. of oil to 375°. Dip shrimp in batter; fry for 2-3 minutes on each side or until golden brown. Drain on paper towels; sprinkle with cayenne, Spread mayonnaise mixture over rolls; top with lettuce, tomato slices and shrimp.

Nutrition Facts : Calories 539 calories, Fat 22g fat (4g saturated fat), Cholesterol 285mg cholesterol, Sodium 1046mg sodium, Carbohydrate 52g carbohydrate (8g sugars, Fiber 3g fiber), Protein 31g protein.

GRILLED SHRIMP PO' BOY WITH PICKLED GREEN TOMATOES



Grilled Shrimp Po' Boy with Pickled Green Tomatoes image

I love a shrimp po'boy. For this version, instead of frying the shrimp, I thought it would be nice to lighten things up and grill them instead. The natural sweetness of the Carolina shrimp really comes through when it's paired with the pickled green tomatoes and tangy aioli.

Provided by Kardea Brown

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 21

1 cup apple cider vinegar
2 tablespoons sugar
1 tablespoon pickling spices
2 large green tomatoes, thinly sliced
1/2 cup mayonnaise
2 tablespoons minced onion
2 tablespoons Miss Brown's House Seasoning, recipe follows
2 teaspoons chopped fresh dill
1 teaspoon lemon zest plus 2 teaspoons lemon juice
2 teaspoons hot sauce
Pinch sugar
Kosher salt and freshly ground black pepper
1 pound jumbo shrimp, such as Carolina shrimp, peeled and deveined
1 teaspoon Miss Brown's House Seasoning, recipe follows
4 hoagie rolls, split, buttered, and toasted
Shredded lettuce
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons sweet paprika
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper

Steps:

  • For the quick pickled green tomatoes: Combine the vinegar, sugar, pickling spices and 1 cup water in a small saucepan. Bring to a boil and cook until the sugar dissolves, about 3 minutes. Keep warm.
  • Place the tomatoes in a 1-quart sterilized glass jar. Pour the vinegar mixture over the tomatoes and seal the lid. Refrigerate until ready to serve. (These can be enjoyed right away but are best refrigerated overnight.)
  • For the spicy lemon-dill aioli: Stir together the mayonnaise, onion, House Seasoning, dill, lemon zest and juice, hot sauce and sugar in a small bowl. Season with salt and pepper to taste. Refrigerate until ready to serve.
  • For the grilled shrimp: Preheat a grill or grill pan to medium-high heat.
  • Sprinkle the shrimp with the House Seasoning. Grill until the shrimp are cooked through, 1 to 2 minutes on each side.
  • To serve, spread the desired amount of spicy lemon-dill aioli on the rolls. Top evenly with the grilled shrimp, shredded lettuce and coarsely chopped pickled green tomatoes.
  • Stir together all the garlic and onion powder, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.

GRILLED SHRIMP PO' BOY



Grilled Shrimp Po' Boy image

Make and share this Grilled Shrimp Po' Boy recipe from Food.com.

Provided by gailanng

Categories     Lunch/Snacks

Time 36m

Yield 2 serving(s)

Number Of Ingredients 15

1/2 lb medium shrimp, peeled and deveined
1 tablespoon extra-virgin olive oil
1 tablespoon creole seasoning or 1 tablespoon cajun seasoning, spice
1 French baguette (I prefer mine lightly toasted)
1 cup shredded lettuce
1 large ripe tomatoes, thinly sliced
1 1/4 cups mayonnaise
1/4 cup stone ground mustard (preferably Creole)
1 clove garlic clove, smashed
1 tablespoon pickle juice
1 tablespoon capers
1 teaspoon prepared horseradish
1/4 teaspoon cayenne pepper
1/4 teaspoon hot paprika
1 dash Frank's red hot sauce

Steps:

  • Toss the shrimp with the olive oil and Creole or Cajun seasoning mix. Heat a grill pan to medium-high heat and grill the shrimp for about 3 minutes each side. Remove the shrimp from the pan; set aside.
  • Split the baguette horizontally, scoop out some of the bread (if desired), and spread the Spicy Remoulade Sauce on both sides of the bread.
  • Place the shrimp on the bottom half of the baguette. Then pile on the shredded lettuce and tomato slices. Place the top half of the bread onto the sandwich, and divide the sandwich in half vertically to make two sandwiches.
  • To Prepare Remoulade Sauce: Blend all ingredients in a food processor until smooth. Chill until ready to serve.

Nutrition Facts : Calories 851.6, Fat 59.1, SaturatedFat 8.6, Cholesterol 181.4, Sodium 2351.7, Carbohydrate 61.2, Fiber 3.5, Sugar 13.3, Protein 23.2

GRILLED SHRIMP AND BLACKENED AVOCADO PO'BOY



Grilled Shrimp and Blackened Avocado Po'Boy image

This award-winning recipe from Executive Chef Brian Katz was named the "Best Shrimp Po'Boy" during the 2010 Po-Boy Festival.

Provided by gailanng

Categories     Lunch/Snacks

Time 1h

Yield 4 serving(s)

Number Of Ingredients 23

1/2 lb hickory chips
2 yellow onions, julienned
1 teaspoon salt
1/2 teaspoon salt
1 teaspoon sugar
1/2 teaspoon oil
1 teaspoon Worcestershire sauce
1/2 tablespoon hot sauce
1/4 teaspoon ground coriander
2 1/2 cups mayonnaise
2 ripe avocados
1/2 cup creole seasoning (or amount to taste)
2 tablespoons canola oil
2 tablespoons apple cider vinegar
1 tablespoon red onion, small dice
1 tablespoon tomatoes, small dice
12 medium shrimp, peeled and deveined
1 tablespoon creole seasoning
4 (7 inch) crusty French bread
2 ounces smoked onion mayonnaise (see above)
1/3 cup blackened avocado (see above)
3 tomatoes, slices
1/4 cup shaved romaine lettuce

Steps:

  • For the Smoked Onion Mayo: Soak hickory chips in water. While the chips are soaking toss the onions in 1 teaspoon salt and sugar. Then place the chips in a preheated grill or smoker and hard smoke for 30 minutes. Once onions are smoked, caramelize them over medium-low heat in a large pan with the oil until nice and dark golden brown. Puree caramelized onions with Worcestershire, hot sauce, coriander and remaining 1/2 teaspoon of salt. Then fold onion puree into mayonnaise. Taste for seasoning.
  • For the Blackened Avocado: Place a cast-iron pan over high heat. Cut avocados in half and remove stone and then remove the peel. Coat avocado halves in Creole seasoning. Place oil in cast iron pan and then blacken avocados on both sides. Remove from pan, allow to cool slightly, and then dice into 1-inch pieces and lightly toss with vinegar, red onion and tomato.
  • For the Po'Boy: Sprinkle the shrimp in Creole seasoning and grill on each side for 1 minute. Cooking time may vary depending on your heat. Divide the shrimp between the bread, add the mayo, avocado, tomato slices and lettuce.

Nutrition Facts : Calories 619.2, Fat 26.5, SaturatedFat 3.6, Sodium 1522.7, Carbohydrate 83.5, Fiber 12.5, Sugar 9.8, Protein 16.9

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