Grilled Shrimp Po' Boy
January 15, 2018 03:50 PM
Photographer Rob Culpepper, Prop Stylist Mary Clayton Carl, Food Stylist Margaret Dickey
Grilled shrimp remoulade po’boys
15 min
10 min

1 cup mayonnaise

1/4 cup slices scallions

2 tablespoons Creole mustard

2 teaspoons grated lime zest plus 2 tablespoons fresh juice (from 1 large lime)

1/2 teaspoon hot sauce

1 1/4 teaspoons kosher salt, divided

2 pounds raw medium- sized shrimp, peeled and deveined

3 tablespoons olive oil, divided

6 hoagie rolls, split

Chopped romaine lettuce

Heat a camping stove or grill to medium (about 350° to 375°F), or fit a grilling grate over the direct heat of glowing embers. Stir together the mayonnaise, scallions, mustard, zest, juice, hot sauce, and 1/4 teaspoon of the salt in a medium bowl. Cover and chill until ready to use.

Toss the shrimp, 2 tablespoons of the oil, and remaining 1 teaspoon salt in a large bowl. Grill the shrimp on the camping stove or grilling grate directly over the heat source just until they turn pink, 3 to 4 minutes per side.

Brush the cut sides of the rolls evenly with the remaining 1 teaspoon oil. Grill, cut sides down, until slightly charred and crispy, about 2 minutes.

Spread the cut sides of each roll with about 1 tablespoon remoulade. Divide the shrimp and lettuce evenly among the bottom halves of the rolls. Cover with the tops of the rolls. Serve with the remaining remoulade.