Wednesday, August 31, 2016

Shrimp Po’Boy with Molasses Mustard Remoulade

The first time I enjoyed a po’ boy was in New Orleans. I heard many stories about the origin of the sandwich, all very entertaining. One thing is certain. A traditional po’ boy starts with both fried shrimp and fried oysters served on a baguette. A properly “dressed” po’ boy has mayonnaise or remoulade, lettuce, tomato and dill pickle. When we received the delightful Jay D’s Louisiana Molasses Mustard (Jay Ducote competed on The Next Food Network Star) I knew I was going to make my version of a shrimp po’ boy! I opted for a lighter version of the classic po’ boy by grilling shrimp instead of frying. Where a typical remoulade calls for creole mustard, Jay D’s Louisiana Molasses Mustard elevated my remoulade to a whole new level! Jay D’s amazing line of products are hand crafted in Baton Rouge, Louisiana.

Shrimp Po’Boy with Molasses Mustard Remoulade
by Susan Ritchie-Hubbard

For the Shrimp Marinade~
¼ cup vegetable or canola oil
1 teaspoon fresh thyme leaves, lightly chopped
1 teaspoon fresh oregano leaves, lightly chopped
2 garlic cloves, small chop
¼ teaspoon cayenne pepper
½ teaspoon smoked sweet paprika
½ teaspoon kosher salt
¼ teaspoon fresh cracked black pepper
2 pounds large shrimp, peeled, deveined, tails removed

For the Molasses Mustard Remoulade~
½ cup mayonnaise, (I used Hellman’s)
½ cup Jay D’s Louisiana Molasses Mustard1 large celery rib, finely diced
2 scallions, thinly sliced (white and light green parts only)
3 cloves garlic, minced
1 Tablespoon capers, drained and roughly chopped
2 Tablespoons chopped flat leaf parsley
1 teaspoon Worcestershire sauce
½ teaspoon hot sauce (I used Frank’s)
Juice of half a lemon
Kosher salt and fresh cracked black pepper to taste.

For the Po’ Boys~
2 Baguettes, ends removed, cut in half across, sliced lengthwise, but not completely through
Grilled shrimp
Shredded iceberg lettuce
Chopped dill pickle
Sliced garden tomatoes
Hot sauce, optional

Prepare the marinade by combining all ingredients in a large bowl. Add the shrimp and toss to make sure all of the shrimp are completely coated with the marinade. Cover with plastic wrap and refrigerate for at least 2 hours. I always try for about 4 hours. In another bowl, combine all of the ingredients for the remoulade. Cover with plastic wrap and refrigerate. You will end up with about 1½ cups of remoulade. About 45 minutes to an hour before assembling the po’ boy sandwiches, remove the remoulade form the refrigerator and let it come back to room temperature.

Preheat your grill to the highest temperature possible. I like to use metal skewers to grill my shrimp. (If you have wood skewers, make sure you soak them in very hot water for at least 30 minutes before cooking the shrimp.) Skewer the shrimp, making sure they are not crowded on the skewer. When your grill is screaming hot, grill the shrimp until they are just cooked through, approximately 1-2 minutes per side.

Time to assemble the po’ boy! Truthfully, I am not a “bread” person. I love the crust as long as it is super crispy. The inside doughy part? Not so much. When I make this sandwich, I always slice to the lower half and I scoop the top half of the baguette. But, that’s just how I like a sandwich! Spread as much remoulade as you would enjoy on each side of the baguette. Layer the shrimp, shredded lettuce, pickle and tomato. Drizzle with hot sauce if desired. I like that extra bit of heat. I also serve additional remoulade on the side so guests can decide how much they would like. When you taste this incredible remoulade, you will want a little extra too!

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