Mississippi Grilled Shrimp Po' Boy with Remoulade Sauce

Introduction

A Mississippi-style Grilled Shrimp Po' Boy packed with crispy shrimp, fresh veggies, and flavorful remoulade sauce. Cooked perfectly on the Arteflame grill, this sandwich delivers the ultimate taste and texture. The high-heat sear locks in succulent shrimp juices, while the flat top griddle ensures even cooking. Perfect for any occasion, this authentic Louisiana-inspired sandwich will become your go-to favorite.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 tbsp Creole seasoning
• 2 tbsp butter, melted
• 1 French baguette
• 1 cup shredded lettuce
• 1 large tomato, sliced
• 1/2 cup remoulade sauce
• 1/2 cup cornmeal
• 1/4 cup all-purpose flour
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1 lemon, cut into wedges

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins and place them in the center of the grill.
2. Stack firewood over the oil-soaked napkins.
3. Ignite the napkins and let the grill heat for about 20 minutes.

Step 2: Season the shrimp

1. In a bowl, toss the shrimp with Creole seasoning.
2. In another bowl, combine the cornmeal, flour, smoked paprika, garlic powder, and black pepper.
3. Coat each shrimp in the dry mixture, shaking off excess.

Step 3: Grill the shrimp

1. Brush the flat cooktop griddle with melted butter.
2. Place the shrimp on the flat griddle and cook for about 2-3 minutes per side until crispy and golden.
3. Remove shrimp when internal temperature reaches 130°F.

Step 4: Toast the baguette

1. Slice the baguette in half and lightly brush the inside with melted butter.
2. Place the halves cut-side down on the griddle for about 1-2 minutes until toasted.

Step 5: Assemble the Po' Boy

1. Spread remoulade sauce generously on both halves of the baguette.
2. Layer with shredded lettuce and tomato slices.
3. Top with crispy shrimp and close the sandwich.
4. Slice and serve with lemon wedges.

Tips

• Use large or jumbo shrimp for the best texture.
• Grill shrimp in batches to avoid overcrowding.
• Remove shrimp at 130°F as they continue cooking off the grill.
• Use fresh French bread for the authentic Po' Boy experience.
• Add pickles for extra crunch and tang.

Variations

1. Spicy Cajun Shrimp Po' Boy: Add extra cayenne pepper and hot sauce to the remoulade for a fiery kick.
2. Garlic Butter Shrimp Po' Boy: Toss shrimp in a garlic butter sauce before grilling.
3. Blackened Shrimp Po' Boy: Coat shrimp in blackening seasoning for bold, smoky flavor.
4. Bacon-Wrapped Shrimp Po' Boy: Wrap shrimp in bacon and grill until crispy.
5. Avocado & Shrimp Po' Boy: Add sliced avocado and a squeeze of lime juice for a creamy twist.

Best pairings

• Sweet potato fries
• Coleslaw
• Grilled corn on the cob
• Potato salad
• Iced sweet tea
• Cold beer

Conclusion

This Mississippi Grilled Shrimp Po' Boy is the perfect combination of crispy, smoky, and zesty flavors. The Arteflame grill ensures perfectly cooked shrimp with a delicious exterior crunch. Whether serving this for a weekend cookout or a quick lunch, you’re guaranteed a sandwich bursting with flavor. Try different variations and make it your own!