Grilled Shrimp Po'Boy with CajunĀ Aioli

May 22, 2011
2 Ratings
  • Serves 2
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

What You'll Need
  • Cajun Aioli
  • 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 teaspoons 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 tablespoon Old Bay Seasoning
  • Juice of 1/2 Lemon
  • 1/2 Ciabatta Loaf, Cut in Half
  • 1 Large Tomato, Sliced
  • 1/2 - 1 tablespoons Unsalted Butter, Room Temperature
  • Two Palmfuls of Shredded Romaine Lettuce
  • Salt and Pepper to Taste
  1. 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.
  2. 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.
  3. 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.
  4. Cut open the ciabatta pieces and spread butter on both sides. Grill until grill marks appear.
  5. 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.

See what other Food52ers are saying.

  • boulangere
  • Sagegreen
  • fiveandspice
  • Bevi
  • aargersi

19 Reviews

Andrew N. January 9, 2020
That was AWESOME! Thanks for the amazing recipe! Delicious!!!
boulangere May 27, 2011
#2 may be one of the most gorgeous sights I've ever seen.
Table9 May 31, 2011
You are too sweet! Thank you...
Sagegreen May 24, 2011
Wow, Table9! Amazing recipe!
Table9 May 24, 2011
Thanks Sagegreen!
fiveandspice May 24, 2011
This sounds pretty much like the thing I would most like to eat in the entire world right now.
Table9 May 24, 2011
Oh fiveandpsice so sweet...thanks! Hope you have a chance to try it.
Bevi May 24, 2011
This has got to be heaven.
Table9 May 24, 2011
Thanks Bevi!
aargersi May 23, 2011
Awesome! We are in New Orleans right now, have been thinking po'boy thoughts for this contest too but yours sounds so good I will think of something else!
Table9 May 24, 2011
Oh aargersi, so sorry...please enter yours!
aargersi May 24, 2011
NEVER be sorry for creating a great recipe! Be loud and proud!!! It sounds so delicious!
drbabs May 22, 2011
Wow, Table9. This is exactly what I was thinking of when I saw this week's contest. Love the grilled shrimp.
Table9 May 24, 2011
Great minds think alike!
wssmom May 22, 2011
It's not New Orleans without Tabasco -- this looks fabulous, just fabulous!
Table9 May 22, 2011
I know right! Thanks so much wssmom!
boulangere May 22, 2011
I just sent you an email. I LOVE your story!
Table9 May 22, 2011
I am so glad! I just could not resist...
boulangere May 22, 2011
I LOVE shrimp po' boys. With your heavenly aioli - sounds too good to be true.