The shrimp in this recipe can easily be smoked instead of being grilled. To smoke, set the smoker to 225 F 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.
This is a Louisiana’s classic version of the submarine sandwich.
Ingredients
- 2 teaspoons paprika
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 1 teaspoon onion powder
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1/2 teaspoon basil
- 1 pound fresh gulf shrimp, peeled and deveined
- 2 large tomatoes, sliced
- bunch of leaf lettuce
- 1/3 cup mayonnaise
- 1 1/2 tbsp sweet relish
- 4 buns, sliced horizontally
Directions
- 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 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 being grilled. To smoke, set the smoker to 225 F 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.
