Smoky Grilled Shrimp Po’Boys

Allergens

Shellfish (shrimp)

Ingredients

• 1 lb fresh shrimp, peeled and deveined 2 tablespoons olive oil 1 teaspoon Cajun seasoning Salt and pepper to taste 4 crusty baguettes, sliced in half 1 cup store
• bought or homemade remoulade sauce

Instructions

1. Combine shrimp, olive oil, Cajun seasoning, salt, and pepper in a large mixing bowl. Toss well to coat the shrimp evenly.
2. Preheat a grill or grill pan to medium high heat.
3. Place the marinated shrimp on the grill and cook for 2 3 minutes per side until cooked through and slightly charred.
4. Remove the shrimp from the grill and let them rest for a minute before adding them to the po'boy sandwiches.
5. Spread remoulade sauce generously on both halves of each baguette.
6. Top the bottom half of each baguette with grilled shrimp, then place the top half of the baguette over it.

Chef’s Insight

To add an extra smoky flavor to the shrimp, marinate them for at least 30 minutes before grilling.

Notes

For an added touch, try grilling lemon wedges to serve alongside the po'boys for a burst of citrus flavor.