Search This Blog

Monday, June 17, 2013

Grilled Shrimp Po'Boy with Spicy Garlic Mayo

I don't know about where you live, but here.. in the southwest desert of Arizona, summer has arrived.  We had a sweltering 102-108 degree weekend!  Granted, we are used to this... or at least we should be ready for this kind of weather, but let me just say.. even though it's a dry heat.. it's frickin' hot!  We have a pool, which was used to it's fullest this weekend, and it still didn't make much of a difference.  At one point, it was just so hot that if you weren't completely submerge in the pool, you could not be outside for long.  So, meals like this are going to be showing up on our table more and more.  Grilled... simple... light (okay it so the bun doesn't make it light, but I think you get what I'm trying to say)... perfect in every way!

Grilled Shrimp Po'Boy with Spicy Garlic Mayo
Created by Jenn's Food Journey
- makes 3-4 sandwiches -
Printable Recipe 
35-40 medium shrimp, peeled, deveined and tails removed
1 Tablespoon olive oil
1 teaspoon lemon juice
1/4 teaspoon smoked paprika (you can use regular paprika if you don't have smoked)
1/4 teaspoon cayenne pepper
salt and pepper
Hoagie rolls
For the spicy garlic mayo -
1/4 cup mayonnaise
2 teaspoons lemon juice
1-2 garlic cloves, finely minced (or 1/4 teaspoon garlic powder)
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper

Place the shrimp in a bowl, drizzle with olive oil and lemon juice.  Add the smoked paprika and cayenne and toss to coat.  Season with salt and pepper.  Cover and place in refrigerator for at least 1 hour.

Meanwhile, make the mayo by placing all ingredients in a small bowl and stirring to combine.  Cover and place in refrigerator until ready to use.  (can be made up to five days in advance).

Preheat grill to 375 degrees F.  Spray a grill pan made for the grill with non-stick spray and place on grill to preheat.  Drop the shrimp onto the pan and grill 2 minutes per side or until the shrimp is pink and cooked through.  If desired, toast buns on the grill for 2-3 minutes per side.  Remove shrimp and buns from grill.  Slather each bun with mayo, top with lettuce, tomatoes (or any other toppings you desire) and shrimp.  Serve immediately and enjoy!

One Year Ago:  Grilled Chocolate Chip Cookies S'mores
Two Years Ago:  Cucumber, Tomato and Feta Salad
Three Years Ago:  Super Fudgy Brownies


belleau kitchen said...

please send a) one grilled shrimp Po'Boy with Spicy Garlic Mayo and b) one summer to the UK as fast as humanly possible... shall bi very upset if these don't arrive within the next 24 hours...

Cranberry Morning said...

Please send me airfare to London asap and I will personally deliver the PoBoy to belleau kitchen - no extra charge, except for the train fare to York.

Yenta Mary said...

OMG, you always do this to me when I'm at work, teasing me with the treyf!!! That looks SO amazing! And since I desperately need to hit the grocery store tonight after work, you've given me ideas for what to buy ... :)

We Are Not Martha said...

Time for lunch!! Totally wish I had this right now :)


Pam said...

I am sorry it has been so hot. OUCH.

I've never had a Po'Boy and this recipe makes me want to try one ASAP!

Lea Ann (Cooking On The Ranch) said...

I have to say, I don't know how you can stand to cook outside. I'm such a woose when it comes to heat. I like the seasoning on the shrimp before cooking. Pinned.

Angie Schneider said...

wow I too want this! NOW! This looks so delicious, Jenn.

Mary Younkin said...

This looks FANTASTIC, Jenn. I love the whole meal. (as if that BLC sandwich wasn't already enough to make my breakfast look pathetic!)

I'll trade you for homemade ice cream any day of the week!

Chris said...

And is that slaw I see in the background? Even better, toss some of that on there for me too.