Grilled Shrimp Po'Boy - A New Englanders 1st Attempt

[gmc2003]

Cant believe I missed this. Great looking sandwich Chris! As always I'm sure the PBR was cold and refreshing.

Lately I've been marinating shrimp in EVOO lime juice soy sauce sriracha honey and minced garlic then grilling it on skewers. Goes great in salads and just by itself. If you want something tasty and different give it a try sometime

John

Thanks John, we eat allot of shrimp during the summer. I'll give your recipe a shot. This time I was hoping for a more creole/cajun flavor. I still have some work and research to do.

Chris

p.s. The PBRs were flowing a little to easy this particular day.

 

[chopsaw]

Wimpy also mentioned the More spice. Is it still Creole, and I'll have to look for the no salt. I rather control the amount of salt.

Yes , but I don't know if it's the exact same , but I like it better . I use the no salt , and add salt at the table .

 

[wimpy69]

Same seasoning combination but double the ratio to salt. The salt substitute Tc's(to me) has that metallic off taste as the rest of the "fake salt" products do.

 

[xray]

Now that’s a proper sandwich! I love it! Po’boys are scarce around here. Sadly I only get to order them when I go away for vacation.

A fried oyster po’boy is my favorite.

Also good to see that they make a different Tony C’s! I have a can of the original but it hardly ever gets used because it’s so salty.

Like!

 

[HalfSmoked]

Wow Chris late on this and I bet there's no left overs either. Dang. For sure a great looking sammie.

Warren

 

[HalfSmoked]

Now that’s a proper sandwich! I love it! Po’boys are scarce around here. Sadly I only get to order them when I go away for vacation.

A fried oyster po’boy is my favorite.

Also good to see that they make a different Tony C’s! I have a can of the original but it hardly ever gets used because it’s so salty.

Like!

Look up Tony's web sight and see all of their spices and marinades or injection items. We like the spice and herbs for chicken on the Webber not salty either.

Warren

 

[gmc2003]

Now that’s a proper sandwich! I love it! Po’boys are scarce around here. Sadly I only get to order them when I go away for vacation.

A fried oyster po’boy is my favorite.

Also good to see that they make a different Tony C’s! I have a can of the original but it hardly ever gets used because it’s so salty.

Like!

Thanks xray. It was a first for me, but definitely won't be my last. I gonna visit Tony's website and see whats offered. I like the flavor minus the salt.

Wow Chris late on this and I bet there's no left overs either. Dang. For sure a great looking sammie.

Warren

Thank you Warren, only one skewer made to the next day. Lately it's tough staying on top of posts. There's a lot of good thread going on.

Appreciate the likes also guys.
Chris

 

[gmc2003]

Yes , but I don't know if it's the exact same , but I like it better . I use the no salt , and add salt at the table .

I'm leaning towards this one also. I like to control the amount of salt.

Same seasoning combination but double the ratio to salt. The salt substitute Tc's(to me) has that metallic off taste as the rest of the "fake salt" products do.

2:1 ratio sounds good. Wimpy when you say the salt substitute TC's are you talking about the No salt?

Look up Tony's web sight and see all of their spices and marinades or injection items. We like the spice and herbs for chicken on the Webber not salty either.

Warren

Warren I use garlic and herb on my chicken. When I order from Tony's I'll have get one of these also.

Thanks folks.
Chris

 

[wimpy69]

Apparently they dumped the salt substitute and went with a new product (salt-free) this year as listed on their website. Gonna try to cross reference ingredients but look for it on the shelf in the meantime. Thanks for questioning it.

 

[wimpy69]

Here ya go, get yours now;
https://www.prnewswire.com/news-rel...s-to-overwhelming-fan-requests-300593421.html

 

[HalfSmoked]

Chris Thanks for the like it is greatly appreciated.

Warren

 

[gmc2003]

Thanks wimpy for the link, If I can't source it locally. I'll be ordering it online.

Chris

 

[indaswamp]

Don't know if it's been mentioned or not, but the sauce is Remoulade. Here's the one I like that is made locally:
http://www.jfolse.com/recipes/stocks_sauces/stock_sauce57.htm

 

[hooked on smoke]

Well I've read allot about them. So I decided to give it whirl with the ingredients I had available at my disposal. Also shrimp happened to be on sale for 5.99/pound.

The Sauce( I know there's another name for this - just can't remember it at this moment).
Missing from the pic: Tony C's creole seasoning, Franks hot sauce and pickle relish.

View attachment 398707

Simple version: 1 1/2 cups mayo, squirt or two of katchup, two shakes of each onion, garlic cayenne, and chili powder. Three twists of the pepper grinder. A heaping tablespoon of Tony C's. Two shakes of Franks and two table spoons of semi-drained pickle relish.
View attachment 398708
Peeled and deveined shrimp on the skewrs.
View attachment 398709

Both sides seasoned with Tony'Cs.

View attachment 398711
...and onto the Kettle:

View attachment 398700
French bread with garlic and melted butter to get a slight crisp on the inside is added also basted the shrimp with the same garlic butter:
View attachment 398701
and the shrimps off the barbie.

View attachment 398702

First layer is the sauce:
View attachment 398703

Then the shredded lettuce and tomato
View attachment 398704

And finally the shrimp:
View attachment 398705

This sammie met all of our expectations. However I will say that the Tony C's was a bit to salty for our tastes. Next time I will either find another brand or make my own. Overall thou it was very very good.

Thanks for following

Chris

Tony Cs has a salt free version. Add salt to taste.

 

[gmc2003]

Don't know if it's been mentioned or not, but the sauce is Remoulade. Here's the one I like that is made locally:
http://www.jfolse.com/recipes/stocks_sauces/stock_sauce57.htm

Thanks inda for the like and link to the remoulade. I'll give it a go on my next attempt.

Tony Cs has a salt free version. Add salt to taste.

I tried sourcing that locally but to no avail. I'll have to go the amazon route. Thanks for the tip hooded.

Chris

 

[chef jimmyj]

Make your own. Then you are the Master of the Salt content!...JJ

Cajun Seasoning/Blackening Spice

1/4C Paprika**
2T Kosher Salt
2T Garlic Powder
2T Onion Powder
2T Mustard Powder
2T Chili Powder
1T Celery Leaves
2tsp Celery Seed
2tsp Black Pepper
1tsp White Pepper
1-2tsp Cayenne
2tsp Dry Oregano
2tsp Dry Thyme

Grind the Oregano, Thyme, Celery Flake and Seed. Mix all and store in air tight container, up to 3 months...
Makes about 1 Cup.
** If you wish you can use Smoked Paprika in the recipe. This will give a seasoning that will add some "Smokey flavor" to Grilled, Sauteed, Fried or Roasted meat, not just stuff you smoke...JJ

 

[indaswamp]

Somewhere I have the old spice mix they used @ the old restaurant. I'll see if I can find it.

 

[gmc2003]

Make your own. Then you are the Master of the Salt content!...JJ

Cajun Seasoning/Blackening Spice

1/4C Paprika**
2T Kosher Salt
2T Garlic Powder
2T Onion Powder
2T Mustard Powder
2T Chili Powder
1T Celery Leaves
2tsp Celery Seed
2tsp Black Pepper
1tsp White Pepper
1-2tsp Cayenne
2tsp Dry Oregano
2tsp Dry Thyme

Grind the Oregano, Thyme, Celery Flake and Seed. Mix all and store in air tight container, up to 3 months...
Makes about 1 Cup.
** If you wish you can use Smoked Paprika in the recipe. This will give a seasoning that will add some "Smokey flavor" to Grilled, Sauteed, Fried or Roasted meat, not just stuff you smoke...JJ

Thanks Chef, I have pretty much everything on the list - except the celery leaves. Are they fresh or dried?

Somewhere I have the old spice mix they used @ the old restaurant. I'll see if I can find it.

I would appreciate that inda.

Chris

 

[chef jimmyj]

Dried, I buy McCormick at the grocery. I suppose you could cut the leaves from 2-3 fresh stalks and dry them a couple days on the counter too...JJ

 

[indaswamp]

Dried, I buy McCormick at the grocery. I suppose you could cut the leaves from 2-3 fresh stalks and dry them a couple days on the counter too...JJ

Could you substitute celery seed?