Shrimp Po’ Boy sandwich
Two croissants cut in half
For the Shrimp marinate :
Eight shrimp - or enough to make two sandwiches
2/3 cup olive oil
2 cloves garlic or two tsp garlic power
2 tsp paprika
1 tsp Cayenne pepper
1 tsp Worcestershire sauce
Dash of hot sauce
Salt and pepper to taste
Add fresh lemon juice
Dredge the shrimp into the marinade for 30 minutes to an hour
Vegan remoulade dressing ingredients ( similar to Russian dressing )
1/2 cup Vegenaise brand dressing to substitute for regular mayonnaise.
(Other Substitutions for Vegenaise if this is not an option:
Greek Yogurt or smashed avocado )
1/4 cup ketchup
1 tbsp Chopped onion
1 tbsp Fresh Horseradish
1 tbsp Dijon mustard
1/4 cup Apple cider vinegar
Salt and pepper
1 tbsp Worcestershire sauce
Juice of one lime
For the Coleslaw:
One to two cups of pre shredded cole slaw mix.
Add a bit of olive oil salt and pepper
Place the sliced croissants on your Arteflame grill. Toast for three minutes each.
Place shrimp on the flat top cooking surface of the grill. For raw shrimp cook for 3 to 4 minutes on each side, and for cooked shrimp cook for 1 to 2 minutes on each side.
Place the Cole slaw mix on the outside flat top cooking surface of the grill and char. From two to four minutes.
Time to build your Po’ boy sandwich!
Take the toasted croissants off the grill and plate. Add the Cole slaw mix, the cooked shrimp and top off with the remoulade sauce. Add optional ingredients such as romaine lettuce, tomatoes etc.