Grilled Shrimp Po’ Boys from Tony Chachere’s

Sponsored Content in Partnership with Tony Chachere’s®

It may not be summer, yet, but that shouldn’t stop you from getting out the grill. Now’s the perfect time to head outside to grill up your favorite meats, veggies, and even foil packets, giving them all that grilled and smokey flavor.

Even before you turn on the grill, you can improve the flavors of all of your foods with a perfect pairing of marinade and seasoning. Just use one of Tony Chachere’s® Famous Creole Cuisine’s 30-minute marinades on your meat of choice. After it marinates, top it off with one of Tony Chachere’s Seasonings, and then use the Tony Chachere’s seasoning on your veggies, too, for an amazing flavor.

Grilled Shrimp Po' Boys
Serves 3-4
  • 1 Pound Gulf Shrimp, Peeled and Deveined
  • 2 French Bread Sub Rolls
  • ½ Cup Tony Chachere’s Seafood Marinade
  • 1 Tablespoon Fresh Lemon Juice
  • Sliced Tomatoes
  • Butter Lettuce
  • Pickles (Optional)
  • ½ Cup Mayonnaise
  • 1 Tablespoon Creole Mustard
  • 1 Tablespoon Worcestershire Sauce
  • 1 Tablespoon Prepared Horseradish
  • 1 Teaspoon Tony Chachere’s Original Creole Seasoning
  • 1 Tablespoon Fresh Lemon Juice
  1. Pour Tony Chachere’s Seafood Marinade over the shrimp and let them marinate for 30 minutes.
  2. While the shrimp marinates, make the remoulade sauce by combining mayonnaise, Creole mustard, Worcestershire sauce, horseradish, Tony Chachere’s Original Creole Seasoning and lemon juice in a bowl and whisk until smooth and creamy.
  3. Preheat grill to medium-high heat, about 375°F.
  4. Skewer the shrimp for easy grilling and then grill on each side for 2-3 minutes until shrimp turn pink.
  5. Place French bread on the grill, cut side down, for 1-2 minutes until just charred slightly.
  6. Place a liberal amount of remoulade sauce on each side of the French bread and then layer tomatoes, lettuce and shrimp.
  7. Slice in half and serve immediately.
*This recipe has not been tested by the Hoffman Media Test Kitchen.



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