Crunchy Grilled Shrimp Po’ Boy
March 7, 2011
If you like shrimp then you’ll love a classic New Orleans shrimp po’ boy. But why would you want to be stuck inside deep frying when you could be cooking up some shrimp that are just as crispy and tasty on the grill? One word of advice, though…get a pre-nup before you fall in love…
1 pound peeled, deveined shrimp
2 cups flour, seasoned with salt and pepper or favorite seasoning mix
3 eggs, beaten
2 cups bread crumbs, seasoned
Remoulade Sauce (recipe follows)
Italian loaf or submarine roll
Preheat grill to approximately 350 degrees. Toss shrimp in flour, remove and shake off excess. Coat in egg mixture. Remove and toss in bread crumbs. Remove and place breaded shrimp directly on grill and close lid. After approximately 3 minutes, shrimp coating should be slightly browned and crisp. Flip, then rotate approximately every 45 seconds until completely browned and crisp, roughly 6 minutes. Meanwhile, toast bread on grill, remove and slice.
Remove shrimp from grill, place approximately 6-8 shrimp in roll. Top with lettuce, tomato and remoulade sauce. Laissez les bon temps roulette!
1.5 cups mayonnaise
1/4 cup minced celery
2 tsp minced parsley
3 tbsp catsup
3 tbsp grainy mustard
2 tbsp minced green onion
1 tbsp lemon juice
Dash of Worcestershire
Hot Sauce to taste
1 tsp horseradish
Mix well and chill in fridge until ready to use.
- Clint Cantwell, Grilling.com Guest Editor