Grilled Shrimp Po' Boys

Aug 02, 2019
Looking for that perfect summer po' boy? We've got it! Leigh Ann Chatagnier of My Diary of Us, calls this "heaven in sandwich form." With Gulf shrimp, crisp lettuce, summer tomatoes, remoulade sauce, Tony's Seafood Marinade and Original Creole Seasoning, this combo of flavors truly makes an epic sandwich!

Prep time: 20 Minutes   Cooking time: 15 Minutes   Serves: 3-4  


1 Lb. Gulf Shrimp, Peeled and Deveined
2 French Bread Sub Rolls
1/2 Cup Tony Chachere's Seafood Marinade
1 Tbsp. Fresh Lemon Juice
Sliced Tomatoes
Butter Lettuce
Pickles (Optional)
For the Remoulade Sauce:
1/2 Cup Mayonnaise
1 Tbsp. Creole Mustard
1 Tbsp. Worcestershire Sauce
1 Tbsp. Prepared Horseradish
1 Tsp. Tony Chachere's Original Creole Seasoning
1 Tbsp. Fresh Lemon Juice


1: Pour Tony'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'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 degrees.
4: Skewer the shrimp for easy grilling and then grill on each side for 2-3 minutes until shrimp just 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.

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Seafood Marinade
Original Creole Seasoning
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