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Po'boys are Louisiana's version of a submarine sandwich. They're typically made with fried seafood, but ours features shrimp that's marinated in a spicy seasoning mixture and grilled.

Recipe by Oxmoor House January 2008

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Oxmoor House

Recipe Summary

prep:
22 mins
cook:
6 mins
additional:
3 hrs
total:
3 hrs 28 mins
Yield:
4 servings (serving size: 1/4 of loaf )
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 4 ingredients in a large zip-top freezer bag; seal bag, and toss to coat. Marinate in refrigerator 3 hours, turning bag occasionally.

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  • . Cut bread loaf in half horizontally. Hollow out top half of loaf, leaving a 1/2-inch border; reserve torn bread for another use. Coat cut sides of both loaf halves with cooking spray.

  • . Prepare grill.

  • . Thread shrimp evenly onto 4 (12-inch) metal skewers, leaving 1/4 inch between each shrimp. Place skewers on a grill rack coated with cooking spray; grill 2 to 3 minutes on each side or until done. Place bread, cut sides down, on grill rack; grill 2 minutes or until lightly toasted.

  • . Combine mayonnaise and next 4 ingredients, stirring well. Spread mayonnaise mixture evenly over cut sides of loaf. Arrange lettuce, shrimp, and onion evenly over bottom half. Replace top half of loaf. Cut sandwich crosswise into 4 equal portions.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

332 calories; fat 7.6g; saturated fat 0.9g; protein 26g; carbohydrates 41.3g; cholesterol 170mg; iron 5.3mg; sodium 989mg; calories from fat 21%; fiber 2.8g; calcium 168mg.
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