Cajun Grilled Shrimp Po’Boys with Spicy Aioli (Prep. time 20 minutes, including marinate time.  Serves 4)

1 lb. large, shelled raw shrimp (obviously, thawed)

2 Tb. Cajun spice blend (chili powder, garlic powder, black pepper, salt, paprika, cumin)

1 Tb. olive oil

1 C. cherry tomato halves

1 C. shredded lettuce

4 small sub rolls

Spicy Aioli   

½ C. mayonnaise

4 Tb. sour cream

1 Tb. Tabasco sauce (or less if you don’t like it too hot)

2 tsp. paprika

pinch of red pepper flakes or cyanine pepper powder (again, to taste) 

Toss the shrimp in the Cajun spice blend and olive oil and let it marinate in the refrigerator for 15-20 minutes.  Combine the mayo., sour cream, Tabasco, paprika and red pepper or cyanine and allow the flavors to “marry” in the refrigerator while the shrimp marinates.  Heat the grill to medium-high and lightly oil with a paper towel soaked with olive oil.  Toast the split rolls on the grill until lightly brown. Skewer the shrimp, tail to head and place on the grill.  While those cook for 2-3 minutes per side, spread the aioli on the rolls.  Add the shrimp. Top with shredded lettuce and tomato. Dollop a little more of the aioli on top.  Serve with your favorite side, like sweet potato fries (still very Southern and in-season).


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