Ingredients
Iced Ginger Tea
- 24 oz Water
- 4 Ginger tea bags
- Sugar or honey, to taste
- Ice cubes
Po' Boy
- 8 oz Shrimp peeled and deveined, tail off
- 1 ½ tsp Cajun seasoning
- 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)
Remoulade
- 1/4 cup Mayonnaise
- 1 TBSP Sriracha sauce (or 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
Instructions
- Prepare all ingredients as instructed above.
- Bring water to a simmer in a small pot. Remove from heat and steep the ginger tea bags in the hot water for 10 minutes. Sweeten with sugar or honey to taste. Remove the tea bags, let the tea cool, then refrigerate until ready to serve over ice.
- In a bowl, season the shrimp with Cajun seasoning and toss with extra-virgin olive oil until evenly coated.
- Preheat a grill or grill pan to medium heat.
- In a small bowl, whisk together the mayonnaise, sriracha sauce, Creole mustard, horseradish, Worcestershire sauce, minced shallot, minced garlic, and lemon juice to make the remoulade.
- Grill the corn until nicely charred on all sides and tender. Once tender, lather with butter and season with salt.
- Grill the shrimp for about 2–3 minutes per side, or until they are opaque and cooked through. (Cook to an internal temperature of 120°F (48°C).)
- Lightly toast the baguette halves on the grill until golden and crisp.
- Assemble each po' boy by layering the inside of the baguette with shredded romaine lettuce, tomato slices, jalapeño slices (if using), and grilled shrimp. Drizzle generously with remoulade sauce.
- Serve the grilled shrimp po’ boys with grilled corn on the cob and iced ginger tea.
Nutrition
Calories: 433kcal | Carbohydrates: 38g | Protein: 8g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 17mg | Sodium: 827mg | Potassium: 357mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2350IU | Vitamin C: 32mg | Calcium: 106mg | Iron: 3mg
Grilled Shrimp Po' Boy
Ingredients
Iced Ginger Tea
- 24 oz Water
- 4 Ginger tea bags
- Sugar or honey, to taste
- Ice cubes
Po' Boy
- 8 oz Shrimp peeled and deveined, tail off
- 1 ½ tsp Cajun seasoning
- 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)
Remoulade
- 1/4 cup Mayonnaise
- 1 TBSP Sriracha sauce (or 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
Instructions
- Prepare all ingredients as instructed above.
- Bring water to a simmer in a small pot. Remove from heat and steep the ginger tea bags in the hot water for 10 minutes. Sweeten with sugar or honey to taste. Remove the tea bags, let the tea cool, then refrigerate until ready to serve over ice.
- In a bowl, season the shrimp with Cajun seasoning and toss with extra-virgin olive oil until evenly coated.
- Preheat a grill or grill pan to medium heat.
- In a small bowl, whisk together the mayonnaise, sriracha sauce, Creole mustard, horseradish, Worcestershire sauce, minced shallot, minced garlic, and lemon juice to make the remoulade.
- Grill the corn until nicely charred on all sides and tender. Once tender, lather with butter and season with salt.
- Grill the shrimp for about 2–3 minutes per side, or until they are opaque and cooked through. (Cook to an internal temperature of 120°F (48°C).)
- Lightly toast the baguette halves on the grill until golden and crisp.
- Assemble each po' boy by layering the inside of the baguette with shredded romaine lettuce, tomato slices, jalapeño slices (if using), and grilled shrimp. Drizzle generously with remoulade sauce.
- Serve the grilled shrimp po’ boys with grilled corn on the cob and iced ginger tea.
Nutrition
Calories: 433kcalCarbohydrates: 38gProtein: 8gFat: 29gSaturated Fat: 5gPolyunsaturated Fat: 14gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 17mgSodium: 827mgPotassium: 357mgFiber: 4gSugar: 6gVitamin A: 2350IUVitamin C: 32mgCalcium: 106mgIron: 3mg
Tried this recipe?Let us know how it was!