Grilled Shrimp Po' Boys
 
Serves 3-4
Ingredients
  • 1 Pound Gulf Shrimp, Peeled and Deveined
  • 2 French Bread Sub Rolls
  • ½ Cup Tony Chachere’s Seafood Marinade
  • 1 Tablespoon Fresh Lemon Juice
  • Sliced Tomatoes
  • Butter Lettuce
  • Pickles (Optional)
  • ½ Cup Mayonnaise
  • 1 Tablespoon Creole Mustard
  • 1 Tablespoon Worcestershire Sauce
  • 1 Tablespoon Prepared Horseradish
  • 1 Teaspoon Tony Chachere’s Original Creole Seasoning
  • 1 Tablespoon Fresh Lemon Juice
Instructions
  1. Pour Tony Chachere’s Seafood Marinade over the shrimp and let them marinate for 30 minutes.
  2. While the shrimp marinates, make the remoulade sauce by combining mayonnaise, Creole mustard, Worcestershire sauce, horseradish, Tony Chachere’s Original Creole Seasoning and lemon juice in a bowl and whisk until smooth and creamy.
  3. Preheat grill to medium-high heat, about 375°F.
  4. Skewer the shrimp for easy grilling and then grill on each side for 2-3 minutes until shrimp turn pink.
  5. Place French bread on the grill, cut side down, for 1-2 minutes until just charred slightly.
  6. Place a liberal amount of remoulade sauce on each side of the French bread and then layer tomatoes, lettuce and shrimp.
  7. Slice in half and serve immediately.
Notes
*This recipe has not been tested by the Hoffman Media Test Kitchen.
Recipe by Louisiana Cookin' at https://louisianacookin.com/grilled-shrimp-po-boys-tony-chacheres/