Smoked Grilled Shrimp Po-Boys With Cajun Mayo Recipe
This is a Louisiana’s classic version of the submarine sandwich.
Ingredients
2 Tsp paprika
1 Tsp salt
1 Tsp ground black pepper
½ Tsp cayenne pepper
1 Tsp onion powder
1 Tsp thyme
1 Tsp oregano
½ Tsp basil
1 Pound fresh gulf shrimp, peeled and deveined
2 Large tomatoes, sliced
Bunch of leaf lettuce
⅓ Cup mayonnaise
1 ½ Tbsp sweet relish
4 Buns, sliced horizontally
Preparation
Make the Cajun seasoning by mixing together the paprika, salt, black pepper, cayenne pepper, onion powder, thyme, oregano and basil. Set aside.
Make the cajun mayo by mixing together the mayonnaise, relish and 1 teaspoon of the Cajun seasoning.
Heat the grill to high heat. Toss the shrimp in the remaining Cajun seasoning. Place the shrimp on the grill grate and cook for about 3 minutes. Flip and cook another 3 minutes or until done.
Assemble the po-boy sandwiches by spreading some of the cajun mayo in each bun and top with shrimp, tomatoes and lettuce.
Serve and enjoy!
Note: The shrimp in this recipe can easily be smoked instead of grilled. To smoke, set the smoker to 225ºF using wood bisquettes of choice (alder, apple, and pacific blend work great. Place the shrimp on a smoker rack and smoke the shrimp until they turn pink. This can take 30-45 minutes.
Alder
wood
Alder is commonly used for smoked salmon because of its milder flavor. However, thanks to its light, sweet, and musky flavor, it's a smooth smoke flavor perfect for almost any dish.
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