Ingredients
Cucumber Water
- 24 oz Water
- 8 slices Cucumber
- Ice cubes for serving
Po' Boy
- 8 oz Shrimp peeled and deveined tail off
- 1.5 tsp Cajun seasoning (or more to taste)
- 1/2 TBSP Extra-virgin olive oil
- 1/2 French baguette about 6-inch piece per portion
- 1/2 cup Romaine lettuce shredded
- 4 slices Tomato
- 1/2 Jalapeño pepper thinly sliced (optional for some spiciness)
Remoulade
- 1/4 cup Mayonnaise
- 1 TBSP Sriracha sauce or use chili sauce
- 1 tsp Creole mustard
- 1/2 tsp Horseradish mild or hot per preference
- 1/2 tsp Worcestershire sauce
- 1/2 tsp Shallot minced
- 1 clove Garlic minced
- 1/2 Lemon juiced
Grilled Corn on the Cob
- 2 ears Corn on the cob husked and cleaned
- 1 tsp Butter
- Salt to taste
- Black pepper to taste
Watermelon
- 4 slices Watermelon
Instructions
- In a pitcher or large jug, combine water with the cucumber slices. Refrigerate until service.
- Season the shrimp with cajun seasoning and toss with oil.
- Heat a grill to medium heat.
- Whisk all of the remoulade ingredients together in a bowl.
- Grill the corn until nicely charred on all sides and tender. Once tender, lather with butter and season with salt.
- Grill the shrimp a couple minutes per side, until they are cooked to an internal temperature of 120F / 48C. Alternatively, cook the shrimp in a grill pan.
- Lightly toast the baguette on the grill.
- Layer the inside of the baguette with shredded lettuce, sliced tomatoes, sliced peppers (optional), and shrimp. Drizzle with remoulade sauce.
- Serve the grilled shrimp po’ boys, grilled corn on the cob, watermelon, and cucumber water with ice optional.
Nutrition
Calories: 685kcal | Carbohydrates: 98g | Protein: 14g | Fat: 31g | Saturated Fat: 6g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 17mg | Sodium: 847mg | Potassium: 1278mg | Fiber: 8g | Sugar: 48g | Vitamin A: 5793IU | Vitamin C: 86mg | Calcium: 152mg | Iron: 5mg
Grilled Shrimp Po Boy
Ingredients
Cucumber Water
- 24 oz Water
- 8 slices Cucumber
- Ice cubes for serving
Po' Boy
- 8 oz Shrimp peeled and deveined tail off
- 1.5 tsp Cajun seasoning (or more to taste)
- 1/2 TBSP Extra-virgin olive oil
- 1/2 French baguette about 6-inch piece per portion
- 1/2 cup Romaine lettuce shredded
- 4 slices Tomato
- 1/2 Jalapeño pepper thinly sliced (optional for some spiciness)
Remoulade
- 1/4 cup Mayonnaise
- 1 TBSP Sriracha sauce or use chili sauce
- 1 tsp Creole mustard
- 1/2 tsp Horseradish mild or hot per preference
- 1/2 tsp Worcestershire sauce
- 1/2 tsp Shallot minced
- 1 clove Garlic minced
- 1/2 Lemon juiced
Grilled Corn on the Cob
- 2 ears Corn on the cob husked and cleaned
- 1 tsp Butter
- Salt to taste
- Black pepper to taste
Watermelon
- 4 slices Watermelon
Instructions
- In a pitcher or large jug, combine water with the cucumber slices. Refrigerate until service.
- Season the shrimp with cajun seasoning and toss with oil.
- Heat a grill to medium heat.
- Whisk all of the remoulade ingredients together in a bowl.
- Grill the corn until nicely charred on all sides and tender. Once tender, lather with butter and season with salt.
- Grill the shrimp a couple minutes per side, until they are cooked to an internal temperature of 120F / 48C. Alternatively, cook the shrimp in a grill pan.
- Lightly toast the baguette on the grill.
- Layer the inside of the baguette with shredded lettuce, sliced tomatoes, sliced peppers (optional), and shrimp. Drizzle with remoulade sauce.
- Serve the grilled shrimp po’ boys, grilled corn on the cob, watermelon, and cucumber water with ice optional.
Nutrition
Calories: 685kcalCarbohydrates: 98gProtein: 14gFat: 31gSaturated Fat: 6gPolyunsaturated Fat: 15gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 17mgSodium: 847mgPotassium: 1278mgFiber: 8gSugar: 48gVitamin A: 5793IUVitamin C: 86mgCalcium: 152mgIron: 5mg
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