Have you ever had shrimp a po boy? If you haven't, you are surely missing out. I experienced my first po boy in New Orleans and it was love at first bite. My love for shrimp knows my bounds and this sandwich hits the spot perfectly. If you love shrimp, this is the recipe for you!
Traditionally, the shrimp is fried and piled high on buttery toasted baguettes with a flavorful aioli and either lettuce and tomatoes or a spicy slaw. I have recreated the traditional po boy into a healthier alternative by grilling the shrimp, rather than frying it. A spicy aioli sauce is the perfect finishing touch.
Start with medium shrimp, peel and devein
Make sure you make your baguettes with the freshest baguette you can find. Great bread and fresh shrimp is what makes a great po boy
Bamboo skewers that have been soaked in water 15-30 minutes
1 pound medium shrimp cleaned and deveined
2 tablespoons olive oil
1 tablespoon creole seasoning
1 tablespoon smoked paprika
1/2 teaspoon salt
1 tablespoon Worcestershire sauce
1 lemon juiced
1 tablespoon hot sauce
2 french baguettes slice lengthwise in half
Shredded romaine lettuce
2 small tomatoes sliced thinly
For the spicy aioli
1 cup mayonnaise
1 tablespoon dijon mustard
1 teaspoon lemon juice
1 teaspoon cajun seasoning
1 -2 teaspoons siracha (or your favorite hot sauce)
Place 4-5 shrimp on each skewer. Combine oil, seasonings, lemon and hot sauce. Mix well and pour over shrimp. Let the shrimp marinate for 30 minutes. Preheat grill to medium heat and grill shrimp 4-5 minutes. Flip once and cook on each side a little over 2 minutes.
Add the sliced baguette to the grill. You can spread the baguette with a light layer of butter for more flavor, or cook on grill dry to toast the baguette.
Remove shrimp from skewer, spread baguette with spicy aioli or serve on the side. Add lettuce and tomatoes and pile the baguettes high with shrimp. Now take a bit bite.