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Grilled Shrimp and Blackened Avocado Po’Boy Recipe

Grilled Shrimp and Blackened Avocado Po’Boy Recipe


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Istock/MCCAIG

Grilled Shrimp

This award-winning recipe from Executive Chef Brian Katz was named the “Best Shrimp Po'Boy” during the 2010 Po-Boy Festival. You can try it at Ralph Brennan’s Red Fish Grill in New Orleans or make it at home for a taste of the South. — Yasmin Fahr

Ingredients

For the smoked onion mayo:

  • ½ pound hickory chips
  • 2 yellow onions, julienned
  • 1 teaspoon, plus ½ teaspoon salt
  • 1 teaspoon sugar
  • ½ teaspoon oil
  • 1 teaspoon Worcestershire sauce
  • ½ tablespoon hot sauce, preferably Crystal
  • ¼ teaspoon ground coriander
  • 2 ½ cups mayonnaise

For the blackened avocado:

  • 2 ripe avocados
  • ½ cup Creole seasoning
  • 2 tablespoons canola oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon red onion, small dice
  • 1 tablespoon tomatoes, small dice

For the po’boy:

  • 12 medium shrimp, peeled & deveined
  • 1 tablespoon Creole seasoning
  • Four 7-inch pieces Leidenheimer po’boy bread
  • 2 ounces smoked onion mayo (see above)
  • 1/3 cup blackened avocado (see above)
  • 3 tomato slices
  • ¼ cup shaved Romaine lettuce

Directions

For the smoked onion mayo:

Soak hickory chips in water. While the chips are soaking toss the onions in 1 teaspoon salt and sugar. Then place the chips in a preheated grill or smoker and hard smoke for 30 minutes. Once onions are smoked, caramelize them over medium-low heat in a large pan with the oil until nice and dark golden brown. Purée caramelized onions with Worcestershire, hot sauce, coriander, and remaining ½ teaspoon of salt. Then fold onion purée into mayonnaise. Taste for seasoning.

For the blackened avocado:

Place a cast-iron pan over high heat. Cut avocados in half and remove stone and then remove the peel. Coat avocado halves in Creole seasoning. Place oil in cast iron pan and then blacken avocados on both sides. Remove from pan, allow to cool slightly, and then dice into 1-inch pieces and lightly toss with vinegar, red onion, and tomato.

For the po’boy:

Sprinkle the shrimp in Creole seasoning and grill on each side for 1 minute. Cooking time may vary depending on your heat. Divide the shrimp between the bread, add the mayo, avocado, tomato slices, and lettuce. Serve and enjoy.


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Po Boy Festival. Where do I start.

Ok so with this kind of line up at Poboy Fest, where should I start? It's borderline overwhelming with good choices. I have friends in from out of town and wanted to steer them on the right path.

Barcelona Tapas
• Spanish-style pork loin medallions and gouda po-boy
• Garlic shrimp po-boy
Blue Frog Chocolates
• Icy Hot Chocolate (frozen drink)
• NOLA Nectar (frozen drink)
• Chocolate dipped Zapps Crawtator chips
Boucherie
• New Orleans style BBQ shrimp po-boy
• Pulled pork po-boy
• 12 hour roast beef po-boy with red pickled onions & horseradish cream
Bourbon House
• Bourbon BBQ shrimp po-boy
• Pulled pork po-boy with creole slaw
Crepes a la Cart
• Nutella crepe
• Strawberry crepe
• Strawberry & Nutella crepe
Crescent Pie & Sausage Company
• Hot sausage po-boy w/tomatoes & peppers
• Bad Bart’s Black Jambalaya
Dante's Kitchen
• Confit pork Cuban po-boy w/black pepper bourbon mustard
Deli at The Cellars
• Shrimp remoulade po-boy
• Smoked portobello po-boy
• Alligator sausage po-boy with honey mustard glaze
Emeril's Delmonico
• Confit pork cheek po-boy with dirty rice aioli and southern-style cole slaw
Franky and Johnny's
• Fried Boudin Po-boy
Gattuso's
• Sloppy soast beef po-boy
• Fried shrimp po-boy
• Fries
• Gumbo
Grand Isle
• Smoked fish po-boy
• Boucherie po-boy
GW Fins
• fried Maine lobster tossed in Crystal hot sauce po-boy
Jack Dempsey's Restaurant
• Fried shrimp remoulade po-boy
• Veal cutlet po-boy
• Baked macaroni
• Shrimp, crab, corn bisque
Jacques-Imo's
• Slow roasted duck po-boy
• Fried shrimp po-boy
• Fried green tomato with shrimp remoulade po-boy
• Jacques-Imo's Famous Fried Chicken, 2 pc. w/side
• Smoked turkey leg
• Smoked boudin po-boy with creole mustard sauce
Le Citron Bistro
• Grits and Grillades po-boy
Mahony's Po-boy Shop
• Root beer glazed ham & cheese po-boy
• Pork belly & pepper jelly po-boy
Palace Café
• BLT po-boy with Crystal aioli
• Smoked duck po-boy with citrus jalapeno marmalade
Parkway Bakery & Tavern
• Slow roasted chuck roast po-boy
Pascal's Manale
• BBQ shrimp po-boy
Red Fish Grill
• BBQ oyster po-boy
• Grilled shrimp and blackened avocado po-boy
Saltwater Grill
• Cochon de lait po-boy w/horseradish cream sauce
• Alligator sausage on a stick
• Crawfish & spinach boat
Sammy's Deli on Elysian Fields
• Garlic-stuffed roast beef po-boy
• Fried Chicken, Chisesi ham and Swiss po-boy
• Seafoof mirliton soup
• Stuffed shrimp
Seither's Seafood
• Boiled shrimp remoulade po-boy
• Creole gumbo (chicken, sausage, and shrimp)
T.J. Gourmet Foods
• Crawfish bread
• Alligator sausage kabob with bone suckin' sauce
Vaucresson Sausage
Ye Olde College Inn
• Fried bread pudding po-boy

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Ye Olde College Inn
3000 S Carrollton Ave, New Orleans, LA 70118

Cochon
930 Tchoupitoulas St., New Orleans, LA 70130

Jack Dempsey's Restaurant
738 Poland Ave, New Orleans, LA 70117

Parkway Bakery & Tavern
538 Hagan Ave, New Orleans, LA 70119

Jacques-Imo's Cafe
8324 Oak St, New Orleans, LA 70118

Mahony's
3454 Magazine Street, New Orleans, LA

Dante's Kitchen
736 Dante Street, New Orleans, LA 70118

Red Fish Grill
115 Bourbon St, New Orleans, LA 70130

Seither's Seafood
279 Hickory Ave, New Orleans, LA

Saltwater Grill
710 S Carrollton Ave, New Orleans, LA 70118

Bourbon House
144 Bourbon St, New Orleans, LA 70130

Grand Isle Restaurant
575 Convention Center Blvd, New Orleans, LA 70130

Emeril's Delmonico Restaurant & Bar
1300 St. Charles Avenue, New Orleans, LA 70130

Vincent's Italian Cuisine
4411 Chastant St, Metairie, LA 70006

Le Citron Bistro
601 Orange St, New Orleans, LA 70130

Dickie Brennan's Steakhouse
716 Iberville St, New Orleans, LA 70130


Recipe Summary

  • 1 large clove garlic
  • 1 teaspoon coarse salt
  • ½ teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 2 tablespoons olive oil
  • 2 teaspoons lemon juice
  • 2 pounds large shrimp, peeled and deveined
  • 8 wedges lemon, for garnish

Preheat grill for medium heat.

In a small bowl, crush the garlic with the salt. Mix in cayenne pepper and paprika, and then stir in olive oil and lemon juice to form a paste. In a large bowl, toss shrimp with garlic paste until evenly coated.

Lightly oil grill grate. Cook shrimp for 2 to 3 minutes per side, or until opaque. Transfer to a serving dish, garnish with lemon wedges, and serve.


The 15 Best Super Bowl Recipes

Feast your way through the best football of the year!

The matchup is set. Your guests have answered the call. All that's left to do is set your starting lineup. Lock down your dishes. And enjoy.

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Two layers of heat form one explosive combination in this impressive burger. Stack them up, serve them up, then bask in the compliments. Click here for the recipe.

Too many people gunk up guacamole with "secret ingredients." Taste the glory of avocado in this simple recipe that leans on smoky tomatoes for a double hit of flavor.


  • 1 ripe avocado
  • 1 tablespoon lime juice
  • 1 small clove garlic, grated
  • ¼ teaspoon salt
  • 1 pound large raw shrimp (16-20 count), peeled and deveined
  • 2 tablespoons salt-free Cajun spice blend
  • 8 corn tortillas, warmed
  • 2 cups iceberg lettuce, chopped
  • ½ cup fresh cilantro leaves
  • ½ cup prepared pico de gallo

Preheat grill to medium-high.

Mash avocado with a fork in a small bowl. Add lime juice, garlic and salt and stir to combine.

Pat shrimp dry. Toss the shrimp with Cajun seasoning in a medium bowl. Thread onto four 10- to 12-inch metal skewers. Grill, turning once, until the shrimp are just cooked through, about 4 minutes total.

Serve the shrimp in tortillas, topped with the guacamole, lettuce, cilantro and pico de gallo.


Shrimp OMG

If you're looking for a creative and out of the ordinary seafood spot, Seither's Seafood is the place to go. The restaurant is located in an area you wouldn't expect these masterpieces would be at but it's worth the drive over.

I always make sure to order the Eggplant Harahan, it's something you probably have never tried. The sauce and the crab add great flavors to it and it's a great plate to share. If you want more variety, the Shrimp OMG will do that with the different sauces they put all over. This time I ordered the Rock N' Roll Po-Boy and it did not disappoint. A bit messy and hard to eat but well worth it at the end. Finished up our meal with the fried bread pudding and it was delicious. It was warm to the core and had a nice crunch on the outside with chocolate and caramel drizzles.

Overall, the food was great, prices are great, and the staff are on top of it! Big thank you to the staff for being so welcoming and offering recommendations!


The 15 Best Places for Po' Boys in Austin

Share Tweet

/> Lina: Loved it last year, coming back again for a blackened shrimp poboy

/> KitchenAid: This place has some of the best fish tacos in Austin, and the prices are incredibly reasonable. You can also opt to get the seafood in Po' Boy form, which are equally tasty.

/> Sharick Crummell: First time eating here and I got the Oyster PoBoy. Most delicious PoBoy I've ever had. Great food Great People, will defiantly be returning


Easy Grilled Shrimp Recipe

This recipe for Easy Grilled Shrimp on your Foreman Grill is indeed one of the easiest and tastiest recipes you will can make. Grilled shrimp can be served any number of ways and this basic recipe will get you started. Enjoy this perfect grilled shrimp as prepared, or with any other variety of other dishes including salads, wraps and more. Enjoy!

Ingredients:

  • 1 lb medium shrimp (no shells or veins)
  • 1/2 teaspoon kosher salt
  • 1 teaspoon fresh ground pepper
  • 1 1/2 teaspoons paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder

Total time: 40 minPrep time: 35 min – Cook time: 5 min – Serves: 2 people
Author: Lesly

Make sure shrimp is shelled and deveined and placed in a ziplock bag with all the other ingredients. Coat the shrimp well with all the ingredients and place in fridge for 30 minutes to let all the flavors penetrate the shrimp.

A light brushing of olive oil on the grill might be a good idea. Though the Foreman Grill is non-stick, shrimp can become very sticky so the oil will make cooking and cleanup much easier. Preheat your George Foreman Grill for at least 5 minutes on high (if you have temperature controls). Place shrimp on the grill, close cover and grill for approximately 3-5 minutes. Shrimp will be firm to the touch when done and have an opaque color.


What can I eat this recipe with?

Blackened shrimp is the kind of protein that goes with almost any side. It's extremely versatile!

You can stuff the shrimp in homemade cheese shells or lettuce. Add blackened shrimp to your favorite low carb pasta dishes, or top your salads with some shrimp.

Drizzle your blackened shrimp with a sauce of your choice! You can go with a spicy mayo sauce, garlic chili sauce, or this spicy African sauce.

Try this low carb shrimp dish with African kachumbari salad, broccoli salad, spicy avocado salsa, cauliflower rice, or low carb coleslaw. Veggies go really great with this dish!



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