Oh how I love this Cajun Grilled Shrimp Po’ Boy.
When I met my ex husband when I was only 19, one of the first things he quickly acclimated me to was Louisiana food. It was new to me, but even then I was a major foodie so I was always open to new experiences. I was smitten immediately and have remained so ever since.
My introduction to Cajun food was Crawfish. I immediately fell in love. After that it was Gumbo, Jambalaya and Etouffee and Black Eyed Peas and Red Beans and Rice. I had never had any of these things until then and immediately realized how I was missing out on a whole other food culture. I never did try gator, though I am always open to new experiences so who knows if I will get that chance. I have however had Frog Legs – when I was three years old – and I loved them and still do.
I also discovered Creole seasoning which I use on my food entirely too often and which my children have grown up with – pasta’s (both cold and hot) meats, seafood, even on side dishes. Obviously just using creole seasoning on something doesn’t make it Cajun, but we like to pretend it does. ha!
After the most traditional dishes, my ex husband realized my love of sandwiches and it wasn’t long before I was introduced to real Louisiana “sandwiches”. Mufellettas and Po boys. Amazing and wonderful and I crave them at times. While I love Mufellatas, a good Po Boy is my favorite. Crawfish Po’ Boys, Lobster Po’ Boys and of course my very favorite … Shrimp Po’ Boys.
Now I was not born and raised in Southern Louisiana so my way may not be the traditional way, but it’s fast, easy and darn good so I don’t care so much if it’s not perfect. I’ll let you decide, but I can assure you – one taste and you’ll be smitten too.
Munchie Monday #8: Cajun Grilled Shrimp Po’ Boy
For the Mayo Sauce
- 2 tablespoons mayonnaise
- 1/2 teaspoons Creole seasoning
For the Bread
- French Bread (cut in half for two sandwiches)
For the Shrimp
- 1 pound of large shrimp, peeled and deveined
- 1 teaspoon (or more) of creole seasoning
- 2 teaspoons of olive oil
- 1/2 cup of yellow onion, sliced
- 1/2 cup of shredded lettuce
- 1/2 cup of diced tomatoes
To Prepare the Mayo Sauce:
- Combine the mayonnaise with a ½ teaspoon of Creole seasoning in a small bowl; Cover and keep cold in the refrigerator until ready to use. The longer is sits the more the flavors mix together.
To Prepare the Bread:
- Preheat oven to 375°.
- Split the french bread in half, slicing only one side, not all the way through.
- Spread butter on each side of the bread and add some minced garlic. (if you don’t have minced garlic you can sprinkle a little garlic powder instead)
- Place on a cookie sheet and bake at 375° for about 5 minutes or until lightly toasted. Set aside.
To Prepare the Shrimp:
- Put the shrimp in a bowl and sprinkle with the Creole seasoning and set aside.
- In a large skillet, heat the olive oil over med-high heat. Add your sliced onion and saute in olive oil for a few minutes, keep them moving often so they don’t burn.
- When onions are starting to turn translucent, about 4 minutes or so, add the shrimp and saute the onions and shrimp together for about 5 more minutes.
To Prepare the Sandwich
- Spread the Creole mayonnaise over both sides of your french bread.
- Add some shredded lettuce and diced tomatoes.
- Spoon the shrimp and onions on the sandwich. Don’t be afraid to get some of the liquid from the shrimp and onions on there… it seeps into the bread and tastes like heaven.
- Serve immediately.
What’s your favorite Southern recipe? Feel free to leave a link so I can come check it out!