Author Notes: The first thing that came to my head when I saw 'aioli' was New Orleans. I have been visiting New Orleans for at least 10 years now, as I have a great group of friends from college that are natives and currently reside there. Every foodie knows that the best po' boy can be found in New Orleans, smothered in aioli. Typically a po' boy is fried, but I wanted to try something a little lighter, so I am grilling the shrimp for my version. However, to keep with one NOLA tradition I have the cook buttering both sides of the ciabatta, because you just cannot have a po' boy without a buttered, grilled bun. Hope you enjoy this tribute to New Orleans. - Table9
- 1 Large Garlic Cloves, Peeled and Crushed
- 1 Large Egg Yolk, At Room Temperature
- 1/4 cup Extra Virgin Olive Oil
- 3/4 Vegetable Oil
- 1 1/2 teaspoon Creole Mustard (Spicy Mustard can be subbed)
- 1/2 tablespoon White Wine Vinegar
- 1/4 teaspoon Cayenne Pepper
- 1/2 teaspoon Kosher Salt
- 1/2 a Lemon, Juiced
- 1-2 Dashes of Tabasco
Grilled Shrimp Po' Boy
- 1/2 pound Medium Shrimp, Peeled and Deveined
- 1/2 tablespoon Extra Virgin Olive Oil
- 3/4 tablespoons Old Bay Seasoning
- Juice of 1/2 Lemon
- 1/2 Ciabatta Loaf, Cut in Half
- 1 Large Tomato, Sliced
- 1/2 - 1 tablespoon Unsalted Butter, Room Temperature
- Two Palmfuls of Shredded Romaine Lettuce
- Salt and Pepper to Taste
- For the aioli: In a medium bowl, whisk together the egg yolk, mustard, vinegar, garlic, lemon juice and salt. In drops, slowly pour in the canola oil until the mixture thickens, still whisking. Once thickened, slowly drizzle in the canola oil. Continue to whisk. Once canola oil is incorporated drizzle in the olive oil. Add the tabasco and cayenne pepper, whisk until combined. Add more salt to taste if desired. Place in refrigerator and let sit for a few hours for flavors to marry.
- Heat the outdoor or indoor grill pan, to medium-high heat. If you grill the shrimp on an outdoor grill, place them on skewers or in a grill basket so they do not fall through the cracks of the grill.
- For the po' boy: In a large ziploc bag or dish, toss the shrimp, salt, pepper lemon juice, olive oil and old bay seasoning together. Grill for about 3 minutes each side, really does not take any time at all. Once they start to curl they are ready! Remove and set aside.
- Cut open the ciabatta pieces and spread butter on both sides. Grill until grill marks appear.
- Arrange po' boy by spreading the Cajun Aioli on the bottom of the ciabatta, top with shrimp, then the lovely red tomatoes and finally the lettuce. If you like a little extra aioli drizzle some over the top of the lettuce.
- This recipe was entered in the contest for Your Best Street Food
- This recipe was entered in the contest for Your Best Use of Aioli