Grilled Shrimp Po’ Boys

June 4, 2012

First, let me tell you how difficult it is for me to say the name of this sandwich. By nature, I do not shorten words. For example, “lil’” takes me much longer to say than “little.” I have to think it through and even then it comes out as a slow and condescending question.

Here goes nothing…

I was first introduced to the Shrimp Po’ Boy in Spokane at Cyrus O’Leary’s (the restaurant has since closed but I believe they are still making pies). The Po’ Boy was a special on the menu and from that day forward I was a believer. Unfortunately, I haven’t come across too many restaurants that Po’ Boy it up. So, I decided to give a homemade version a try.

The grilled Cajun-spiced shrimp are super flavorful and really steal the show. The marinade is quick to throw together and only needs about 30 minutes to sit. Packing the shrimp into a pita pocket laced with a garlic aioli is also a clear winner.

Grilled Shrimp Po’ Boys

1 pound large shrimp, peeled and deveined

1/4 cup olive oil

4 garlic cloves, minced

1 lemon, juiced

2 teaspoons paprika

1 teaspoon chili powder

1 tablespoon Worcestershire sauce

1/2 teaspoon freshly ground pepper

Pinch of salt

Combine the above ingredients and let marinate in the refrigerator for 30 minutes.

Place shrimp on a pre-heated grill, set at medium high heat, for approximately 4 minutes. Remove and serve. We opted for a pita pocket with garlic aioli, tomato and lettuce.

Recipe: Adapted from The Neelys

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