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Coming up with new recipes for the grill has been the summer challenge this year. I've had my fair share of lazy meals where I just throw some chicken breasts on the grill, but got creative this past weekend with some tasty po' boys.
The recipe calls for homemade blackened seasoning. I made a big batch, and have the rest saved in the spice cabinet for future use. You most likely have all the spices needed to make your own. It's worth it, I guarantee. —Brussels Sprouts for Breakfast
Makes 4 sandwiches
for the po' boys
- 1 pound fresh shrimp (peeled and deveined)
- 2 tablespoons blackening seasoning (recipe below)
- 2 tablespoons olive oil
- 1 medium tomato (rough dice)
- 8 Romaine lettuce leaves
- 4 Italian or Po' Boy rolls
- 2 tablespoons melted unsalted butter
- 1/2 cup mayonnaise
- 1/2 lemon (juice)
- 1 teaspoon kosher salt
- 1 tablespoon blackening seasoning
- Let's start with the shrimp. Marinading the shrimp for a few hours before grilling is key. Rinse the shrimp, pat dry and toss into a mixing bowl. Cover shrimp in 2 tbsp olive oil and 2 tbsp blackening seasoning. Toss to coat shrimp. Cover bowl with foil or plastic wrap and refrigerate for 3 hours.
- As the shrimp marinade, soak 6-8 wooden skewers in water. This helps prevent the skewers from burning when they hit the hot grill.
- Remove shrimp from fridge and skewer 5-6 shrimp per skewer. Set aside on a plate and get the grill cranked up.
- Heat grill to high heat (400 degrees), and throw on the skewers. Each side will only need 3-4 minutes, or 7-8 minutes total. Remove from heat and let cool slightly before removing the tails and pulling off the skewer.
- Butter the inside of the Italian rolls, and throw the rolls on the grill, cut side down, for 2 minutes.
- Now assemble the delicious Po' Boy. Take the bun, and put a couple Romaine leaves down to create a barrier between the bread and all the liquids. Lay 6-7 shrimp on the lettuce. Add chopped tomato and blackened ailoi (recipe in following step). And there you have it folks.
- For the aioli: Prepare ahead of time. Mix mayo, lemon juice, 1 tbsp blackening seasoning and 1 tsp kosher salt together and store in a jar with a lid. Refrigerate until ready to use. Can be stored for up to 2 weeks in the fridge.
for the blackening seasoning
- 1 1/2 tablespoons hot paprika
- 1 tablespoon roasted garlic slices or 1 tsp garlic powder
- 1 tablespoon fire roasted onion (dried) or 1 tsp onion powder
- 2 teaspoons kosher salt
- 1 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon ground nutmeg
- Toss all spices into a spice grinder and pulse to make a mostly smooth mixture. Funnel into a sealable container and store for up to a year.