Chef notes

New Orleans is known as one of the best dining destinations in the country, and for good reason. This vibrant city is home to so many types of Louisiana cuisine from jambalaya, BBQ shrimp, beignets, red beans and rice, crawfish boils and, perhaps the most beloved, the po’boy sandwich.

Po’boys, originally called poor-boy sandwiches, originated in 1929 New Orleans when the Martin brothers came up with the sandwich to feed hungry striking street car drivers. The story goes that whenever another striker would enter their restaurant, they would call through “here comes another poor-boy.” While most people associate po’boys with roast beef or fried seafood-based sandwiches, the first version featured layers of gravy, potatoes, and spare ribs on French bread. But the real joy of a po’boy is that you can use nearly any type of protein to fill it.

In this recipe for shrimp po’boy, I’ve scrapped the deep fryer and opted for the grill instead. Shrimp gets tossed in Cajun seasoning and salt before getting quickly grilled. Remoulade is a crucial part of a grilled shrimp po’boy, and this version spikes mayonnaise with pickles, horseradish, hot sauce, and seasoning that packs a punch. While po’boys may seem involved, you can put the whole sandwich together in under 20 minutes. It’s a great lunch option, but also hearty enough to make for dinner.

Technique Tip: If you’re using wooden skewers to grill, make sure to soak them in water for at least 30 minutes or up to 24 hours before to prevent them from catching on fire while on the grill.

Swap Option: French rolls are the classic option for po’boys, but an Italian roll, kaiser roll, baguette or even ciabatta roll will work in its place.

Ingredients

Remoulade

3/4 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon pickle juice
1 tablespoon lemon juice
2 teaspoons prepared horseradish

1 large clove garlic, peeled and grated
1 teaspoon hot sauce
1 teaspoon Cajun seasoning
4 bread and butter pickles, finely chopped (about 2 tablespoons)

Shrimp Po’Boy

1 pound medium shrimp, peeled and deveined
1 tablespoon extra-virgin olive oil
2 teaspoons Cajun seasoning
1 teaspoon kosher salt

2 French rolls, halved lengthwise and toasted
1 cup shredded lettuce
2 medium beefsteak tomatoes, thinly sliced
bread and butter pickles, to serve

Fulfilled by

Preparation

Make the remoulade sauce: In a small bowl, add the mayonnaise, mustard, pickle juice, lemon juice, horseradish, garlic, hot sauce, Cajun seasoning and chopped pickles and stir to combine until smooth.

Make the shrimp: In a medium bowl, add the shrimp, olive oil, Cajun seasoning, and salt and stir to combine. To grill: place shrimp on skewers and heat the grill to medium-high heat. Place the skewers on the grill and cook, without moving, until the underside is pink and opaque, about 2 minutes. Flip the skewers over and continue grilling until cooked through, 1 to 2 more minutes. Remove the shrimp from the skewers. Alternatively, heat a large pan over medium-high heat. Once the pan is hot, add the shrimp and cook until pink and opaque, about 2 minutes. Flip the shrimp over and continue cooking until cooked through, 1 to 2 more minutes.

Place the French rolls on a cutting board split side up. Divide the remoulade between both rolls and spread on each side. Divide the lettuce between each roll and spread in an even layer. Top with the sliced tomatoes. Divide the shrimp between each roll, then garnish with bread and butter pickles. Serve immediately.