**Grilled Shrimp Po' Boy with Remoulade Sauce: A New Orleans Classic**
I'm Chef Tony Matassa, and today I'm excited to share with you one of my favorite recipes from down here in south Louisiana - the grilled shrimp Po' Boy topped with remoulade sauce. We normally use deep-fried shrimp in this dish, but today we're going to take it to the next level by grilling them instead. And trust me, you won't be disappointed.
To start, we'll need 2 pounds of colossal shrimp, peeled and deined. While our shrimp is marinating, let's begin working on the remoulade sauce, which is a key component in this dish. The first step is to make the marinade, starting with some fresh squeezed lemon juice, mayonnaise, and gradually whisking in some extra virgin olive oil. I also like to throw in some finely minced shallots for added depth of flavor. To give our shrimp a boost, we'll add some dry spices - coriander paprika, homemade Creole seasoning blend, black pepper, and coarse salt. Mix everything together well so the shrimp are evenly coated.
Once our marinade is ready, we can place the shrimp in it and let them marinate for at least 30 minutes to an hour. This will allow the flavors to meld together perfectly. Now it's time to make the remoulade sauce. We'll start with a mayonnaise base, followed by some Worcestershire sauce and lemon juice. To add a spicy kick, we'll use hot sauce - I like to use Tabasco. A little Dijon mustard and whole grain mustard will also be added for a bit of tanginess. Some prepared horseradish that's been rinsed and drained, chopped capers, fresh parsley, and minced cornichons (tiny pickles with incredible flavor) will all be mixed in to create this delicious sauce.
To finish the remoulade sauce, we'll add some dry spices - granulated sugar, Creole seasoning blend, coarse salt, and cayenne pepper. Whisk everything together until it's smooth and creamy. We can set the sauce aside for now, or even better, let it sit in the fridge overnight to allow the flavors to meld even further.
Now that our marinade and remoulade sauce are ready, we can get started on grilling our shrimp. I have my Lynx pizza burner preheated to medium heat - these babies cook shrimp very quickly! After about a minute, I'll flip them over and let the second side cook for a couple of minutes until they're nice and opaque. It's essential to maximize surface area on the shrimp so we can get that delicious caramelization.
With our shrimp cooked, it's time to assemble our Po' Boys. We'll start with some grilled French bread, which we've lightly buttered and topped with a layer of remoulade sauce. I like to add a bit of lettuce and sliced Creole or heirloom tomatoes for freshness. A sprinkle of salt and pepper will round out the flavors.
Now it's time for the main event - our delicious grilled shrimp! We'll pile them high on top of the bread, finishing off this mouthwatering Po' Boy with some extra remoulade sauce on the side. By the way, this recipe makes 32-inch Po' Boys, so be prepared for a feast.
As I take my first bite... well, let's just say it was absolutely delicious! I couldn't wait to share this with you all today. I hope the next time you're in the mood for a New Orleans Original, you'll give our recipe a try and experience the magic of grilled shrimp Po' Boys with remoulade sauce for yourself.
**About Chef Tony Matassa**
Chef Tony Matassa is a renowned chef from south Louisiana, known for his creative takes on classic dishes. With a passion for showcasing the flavors and ingredients of his native region, he's built a reputation as one of the top chefs in New Orleans. When he's not cooking up a storm in his kitchen, Chef Matassa loves to share his recipes with fellow food enthusiasts.
**Where to Find More Recipes**
For more mouthwatering recipes from Chef Tony Matassa and other talented chefs, be sure to check out BBQ Guys.
"WEBVTTKind: captionsLanguage: enhi I'm Chef Tony Matassa today I'm making something that we love down here in south Louisiana making shrimp PoBoy topped with ramade we normally use deep fried shrimp but today we using grilled shrimp because you just can't beat the flavor of grilled shrimp today we'll be using 2 lbs of colossal shrimp these are peeled and deined start the marinade off with some fresh squeezed lemon juice some moerer sauce and gradually whisk in some extra virgin olive oil I also like to throw in some finely minced shallots for the dry spices I have some coriander paprika some homemade Creole seasoning blend black pepper and coarse salt add all the spices and mix well now we can add the shrimp toss them around in the marinade so that they're well coated place in the refrigerator to marinate which I normally do for 30 minutes to an hour it's time to put the homemade ramod sauce together this is going to take our shrimp poboys to the next level the ramod starts off with a Mayo base followed by some Worster Shore and lemon juice give that a mix and add a spicy kick with some hot sauce I like to use Tabasco add a little Dijon mustard as well as some whole grain mustard here I have some prepared horseradish that I've rinsed and drained followed by some chopped Capers that I've also rinsed and drained add some minc shallot fresh parsley and some minced cornisha these are just tiny pickles that have incredible Flavor now for the dry spices we have granulated sugar some Creole seasoning blend some coarse salt and cayenne pepper add all of your dry spices and finish the sauce by whisking everything together set in the fridge until you're ready to assemble your poboys or even better overnight let's get our shrimp on the grill I have my Lynx prier burner preheated for medium heat shrimp cook very quickly so after about a minute I'll give them a flip and let the second side cook for a couple minutes they're grilling up nicely I like to flip them one final time to maximize the surface area on the shrimp that gets the delicious caramelization all right the shrimp are nice and opaque time to get them off to the plate I can't wait to eat this PoBoy assemble your pooy on some grilled french bread starting with a layer of ramelot I like to dress it with a little butter lettuce and some sliced Creole or heirloom tomatoes sprinkle with a little salt and pepper and now for the most important part the grilled shrimp pile on the shrimp and this P boy is complete by the way the recipe makes 32in PoBoy and I must confess I ate the first one before plating this one it was absolutely delicious just look at those grilled shrimp thank you for watching today I hope the next time you're in the mood for a New Orleans Original you'll give our recipe a try I'm Chef Tony Matassa and remember at bbqguys.com we smoke the competitionhi I'm Chef Tony Matassa today I'm making something that we love down here in south Louisiana making shrimp PoBoy topped with ramade we normally use deep fried shrimp but today we using grilled shrimp because you just can't beat the flavor of grilled shrimp today we'll be using 2 lbs of colossal shrimp these are peeled and deined start the marinade off with some fresh squeezed lemon juice some moerer sauce and gradually whisk in some extra virgin olive oil I also like to throw in some finely minced shallots for the dry spices I have some coriander paprika some homemade Creole seasoning blend black pepper and coarse salt add all the spices and mix well now we can add the shrimp toss them around in the marinade so that they're well coated place in the refrigerator to marinate which I normally do for 30 minutes to an hour it's time to put the homemade ramod sauce together this is going to take our shrimp poboys to the next level the ramod starts off with a Mayo base followed by some Worster Shore and lemon juice give that a mix and add a spicy kick with some hot sauce I like to use Tabasco add a little Dijon mustard as well as some whole grain mustard here I have some prepared horseradish that I've rinsed and drained followed by some chopped Capers that I've also rinsed and drained add some minc shallot fresh parsley and some minced cornisha these are just tiny pickles that have incredible Flavor now for the dry spices we have granulated sugar some Creole seasoning blend some coarse salt and cayenne pepper add all of your dry spices and finish the sauce by whisking everything together set in the fridge until you're ready to assemble your poboys or even better overnight let's get our shrimp on the grill I have my Lynx prier burner preheated for medium heat shrimp cook very quickly so after about a minute I'll give them a flip and let the second side cook for a couple minutes they're grilling up nicely I like to flip them one final time to maximize the surface area on the shrimp that gets the delicious caramelization all right the shrimp are nice and opaque time to get them off to the plate I can't wait to eat this PoBoy assemble your pooy on some grilled french bread starting with a layer of ramelot I like to dress it with a little butter lettuce and some sliced Creole or heirloom tomatoes sprinkle with a little salt and pepper and now for the most important part the grilled shrimp pile on the shrimp and this P boy is complete by the way the recipe makes 32in PoBoy and I must confess I ate the first one before plating this one it was absolutely delicious just look at those grilled shrimp thank you for watching today I hope the next time you're in the mood for a New Orleans Original you'll give our recipe a try I'm Chef Tony Matassa and remember at bbqguys.com we smoke the competition\n"
