shrimp po' boy sliders

Backyard Cooking With Zippo: Grilled Shrimp Po’ Boy Sliders

Damon’s recipe for Grilled Shrimp Po’ Boy Sliders is an appetizer-sized sandwich that draws inspiration from the Po’boys of the South. With seasoned grilled shrimp, fresh vegetables, and a spicy remoulade, this sandwich slider is an explosion of flavors that won’t last long on the table.

The po’boy sandwich has a history in New Orleans as a sandwich of roast beef, chicken, sausage, or seafood that is nestled between a flaky French baguette and topped with various fixin’s. Some are served hot, some are served cold, but this Louisiana take on a sub sandwich has made its mark as one of the most popular dishes in the midst of jambalaya, red beans and rice and other Creole creations.

This recipe is courtesy of Croix Valley Foods grillmaster Damon Holter. More can be found at www.CroixValleyFoods.com.

shrimp po' boy sliders
Grilled Shrimp Po' Boy Sliders
Print Recipe
This recipe for Grilled Shrimp Po’ Boy Sliders is an appetizer-sized sandwich that draws inspiration from the po’ boys of the South. With seasoned grilled shrimp, fresh vegetables, and a spicy remoulade, this sandwich slider is an explosion of flavors that won’t last long on the table.
Servings Prep Time
6-8 people 10 minutes
Cook Time Passive Time
3-5 minutes 20 minutes
Servings Prep Time
6-8 people 10 minutes
Cook Time Passive Time
3-5 minutes 20 minutes
shrimp po' boy sliders
Grilled Shrimp Po' Boy Sliders
Print Recipe
This recipe for Grilled Shrimp Po’ Boy Sliders is an appetizer-sized sandwich that draws inspiration from the po’ boys of the South. With seasoned grilled shrimp, fresh vegetables, and a spicy remoulade, this sandwich slider is an explosion of flavors that won’t last long on the table.
Servings Prep Time
6-8 people 10 minutes
Cook Time Passive Time
3-5 minutes 20 minutes
Servings Prep Time
6-8 people 10 minutes
Cook Time Passive Time
3-5 minutes 20 minutes
Ingredients
Damon's Louisiana Rub
Remoulade
Servings: people
Instructions
  1. Brush shrimp with cooking oil and sprinkle with Damon’s Louisiana Rub.
  2. Skewer and cook on grill over medium high heat (375⁰F) for 3 minutes on each side or until cooked completely and shrimp become opaque.
  3. Combine mayonnaise, onion, celery, lemon, parsley, and hot sauce. Mix well. Cover and refrigerate.
  4. Cut baguette in half lengthwise and cut into 1 ½ - 2” slices.
  5. Spread remoulade on both top and bottom slices of bread and build sliders as follows: Top bottom slice of bread with shredded lettuce, top lettuce with tomato, top tomato with shrimp, place top slice of bread and hold in place with skewer or toothpick if desired.
Share this Recipe

Share this post