Best Blackened Shrimp Poboys Recipes

Eddie Jackson's Blackened Shrimp Po'Boys Recipe image

Provided by charlotteh371

Number Of Ingredients 14

½ cup mayonnaise
1½ Tbsp. dill-pickle relish
1½ tsp. hot sauce
½ tsp. kosher salt
¼ tsp. black pepper
1 lb. large peeled and deveined raw shrimp
2½ tsp. Creole seasoning
5 Tbsp. unsalted butter
1 tsp. finely chopped fresh garlic or jarred minced garlic in oil
4 (3-oz.) hoagie rolls, split
2 cups shredded iceberg lettuce (from 1 head)
2 plum tomatoes, thinly sliced
1 ripe avocado, thinly sliced
¾ cup dill-pickle slices

Steps:

1. Preheat oven to 350°. Stir together mayonnaise, relish, hot sauce, salt and pepper in a small bowl; set aside. 2. Toss together shrimp and Creole seasoning in a medium bowl. Melt butter in a large cast-iron skillet over medium high. Add shrimp, and cook 1 minute. Add garlic, and cook, stirring occasionally, until shrimp are opaque, 2 to 3 minutes. 3. Arrange rolls on a baking sheet, and bake in preheated oven until toasted, about 5 minutes. Spread mayonnaise mixture on cut sides of each roll. Fill evenly with shrimp, lettuce, tomato slices, avocado slices and pickle slices. Serves: 4 Active time: 25 minutes Total time: 25 minutes

Grilled Shrimp and Blackened Avocado Po'Boy image

Provided by gailanng

Time 1h

Yield 4 serving(s)

Number Of Ingredients 23

1/2 lb hickory chips
2 yellow onions, julienned
1 teaspoon salt
1/2 teaspoon salt
1 teaspoon sugar
1/2 teaspoon oil
1 teaspoon Worcestershire sauce
1/2 tablespoon hot sauce
1/4 teaspoon ground coriander
2 1/2 cups mayonnaise
2 ripe avocados
1/2 cup creole seasoning (or amount to taste)
2 tablespoons canola oil
2 tablespoons apple cider vinegar
1 tablespoon red onion, small dice
1 tablespoon tomatoes, small dice
12 medium shrimp, peeled and deveined
1 tablespoon creole seasoning
4 (7 inch) crusty French bread
2 ounces smoked onion mayonnaise (see above)
1/3 cup blackened avocado (see above)
3 tomatoes, slices
1/4 cup shaved romaine lettuce

Steps:

For the Smoked Onion Mayo: Soak hickory chips in water. While the chips are soaking toss the onions in 1 teaspoon salt and sugar. Then place the chips in a preheated grill or smoker and hard smoke for 30 minutes. Once onions are smoked, caramelize them over medium-low heat in a large pan with the oil until nice and dark golden brown. Puree caramelized onions with Worcestershire, hot sauce, coriander and remaining 1/2 teaspoon of salt. Then fold onion puree into mayonnaise. Taste for seasoning.
For the Blackened Avocado: Place a cast-iron pan over high heat. Cut avocados in half and remove stone and then remove the peel. Coat avocado halves in Creole seasoning. Place oil in cast iron pan and then blacken avocados on both sides. Remove from pan, allow to cool slightly, and then dice into 1-inch pieces and lightly toss with vinegar, red onion and tomato.
For the Po'Boy: Sprinkle the shrimp in Creole seasoning and grill on each side for 1 minute. Cooking time may vary depending on your heat. Divide the shrimp between the bread, add the mayo, avocado, tomato slices and lettuce.

Nutrition Facts : Calories 619.2, Fat 26.5, SaturatedFat 3.6, Sodium 1522.7, Carbohydrate 83.5, Fiber 12.5, Sugar 9.8, Protein 16.9

Shrimp Po'Boy image

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 shrimp po'boys

Number Of Ingredients 15

1 cup all-purpose flour
3/4 cup cornmeal
1 tablespoon salt-free Cajun seasoning
Kosher salt and freshly ground pepper
1 1/2 cups whole milk
1 teaspoon hot sauce (preferably Louisiana-style)
1 pound medium shrimp, peeled, deveined and patted dry
Vegetable oil, for frying
1/2 cup mayonnaise
2 tablespoons minced dill pickles
2 tablespoons minced shallot or sweet onion
2 teaspoons hot sauce (preferably Louisiana- style), plus more for serving
Kosher salt and freshly ground pepper
4 French-bread rolls, split
Shredded lettuce and sliced tomatoes, for serving

Steps:

Make the shrimp: Whisk the flour, cornmeal, Cajun seasoning, 1 tablespoon salt and 1 teaspoon pepper in a medium bowl. Stir together the milk and hot sauce in a large bowl; add the shrimp. Working in batches, remove the shrimp from the milk mixture, letting the excess drip off, and add to the bowl with the flour mixture; toss to coat. Transfer to a plate and refrigerate 15 minutes to let the coating set.
Meanwhile, make the rémoulade: Combine the mayonnaise, pickles, shallot and hot sauce in a small bowl; season with salt and pepper.
Fry the shrimp: Line a baking sheet with paper towels. Preheat the oven to 350˚ F. Heat 2 inches of vegetable oil in a large heavy pot over medium heat until a deep-fry thermometer registers 360˚ F. Working in batches, fry the shrimp until golden brown and crisp, 2 to 3 minutes. Remove to the prepared baking sheet with a slotted spoon; season with salt. Adjust the heat as needed between batches.
Meanwhile, put the rolls on a baking sheet and bake until toasted, about 5 minutes. Spread the rémoulade on the cut sides and fill with lettuce, the shrimp and tomatoes. Serve with more hot sauce.