Grilled Shrimp Po-Boy With Slaw
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Recipe Ingredients:
Shrimp:
- 2 Tbsp. minced cilantro
- 2 Tbsp. sesame oil
- 2 Tbsp. seasoned rice wine vinegar
- 2 Tbsp. fresh lime juice
- 1 Tbsp. soy sauce
- 1 1/2 tsp. sugar
- 1/2 tsp. seasoned salt
- 3 lbs. peeled and deveined large fresh shrimp
- 1 cup mayonnaise
- 1 Tbsp. chile-garlic sauce (Sriracha)
- 2 tsp. whole-grain mustard
- 1 tsp. salt
- 6 (10 inch) loaves French bread, split in half lengthwise and toasted
- Asian Slaw, recipe follows
Asian Slaw:
- 1/4 cup seasoned rice wine vinegar
- 1/4 cup vegetable oil
- 1 1/2 tsp. sugar
- 1 tsp. chile-garlic sauce (Sriracha)
- 1 tsp. seasoned salt
- 1/2 tsp. ground coriander
- 4 cups shredded Napa cabbage
- 1/2 (12 oz.) package broccoli slaw
- 1 medium red bell pepper, cut into thin strips
- 1/3 cup chopped green onion
- 4 radishes, thinly sliced
- 2 Tbsp. chopped cilantro
Directions:
Shrimp:
- In a large resealable plastic bag, combine cilantro, sesame oil,
vinegar, lime juice, soy sauce, sugar, and seasoned salt.
- Add shrimp and toss to coat. Refrigerate for 30 minutes.
- In a small bowl, combine mayonnaise, chile-garlic sauce, whole-grain
mustard, and salt.
- Preheat grill to medium-high heat (350° to 400°). Remove shrimp from
bag, discarding marinade. Grill shrimp until pink and firm, about 3 to 4
minutes per side.
- Spread chile-garlic sauce mixture on top halves of bread loaves. Place
shrimp on bottom halves of loaves. Top shrimp with Asian Slaw and top halves
of bread. Serve immediately.
Asian Slaw:
- In a large bowl, whisk together vinegar, oil, sugar, chile-garlic sauce,
seasoned salt, and coriander.
- Add cabbage, broccoli slaw, bell pepper, green onion, radish, and
cilantro; toss until evenly coated.
Asian Slaw makes 7 cups.
Cook/Prep Time: 45 Minutes
Servings: 6
Recipe courtesy of
louisianaseafood.com. Photo courtesy of Hoffman Media. Used with permission.
Cajun Recipes