Blackened Grilled Shrimp Po' Boys

By • July 29, 2013 0 Comments

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Author Notes:
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

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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
  1. 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.
  2. As the shrimp marinade, soak 6-8 wooden skewers in water. This helps prevent the skewers from burning when they hit the hot grill.
  3. Remove shrimp from fridge and skewer 5-6 shrimp per skewer. Set aside on a plate and get the grill cranked up.
  4. 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.
  5. Butter the inside of the Italian rolls, and throw the rolls on the grill, cut side down, for 2 minutes.
  6. 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.
  7. 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
  1. 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.

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Sandwiches|Fish & Seafood|Shrimp