This post is kindly sponsored by Tony Chachere’s, but all opinions are 100% my own.

I may be from Tennessee, but I married into a Cajun family and even though it’s not in my blood, I have grown to have an intense love for Cajun culture and cuisine! So much so, that I wrote my first cookbook with all of my favorite Cajun recipes that are near and dear to my heart! (I did live in Louisiana for ten years after all!) One of my favorite all time classic Louisiana dishes happens to be a po’ boy! I love all of the varieties that are available, but nothing beats a shrimp po’ boy in my opinion! That’s why I partnered with Tony Chachere’s to bring you the perfect summer grilling recipe! My Grilled Shrimp Po’ Boys are a lighter take on the classic and are easy to whip up any night of the week!

To me there is a formula for the perfect sandwich and it all starts with the bread. Am I right? And a Po’ Boy is no different. Po’ Boys are know for their classic French Bread and when you top that bread with fresh Gulf shrimp, crisp lettuce, summer tomatoes and then hold it all together with a liberal amount of remoulade sauce, it’s basically heaven in sandwich form! This combo of flavors truly makes for an epic sandwich and is simple enough to make it right in your own kitchen thanks to a few shortcuts I have for you!

Fried shrimp po’ boys are traditionally what you will find on the menu at Louisiana restaurants, but I have taken the same delicious flavors and lighten them up a bit by grilling my shrimp instead of frying them! I use the help from Tony Chachere’s seafood marinade to give the shrimp extra flavor and grill them to perfection before adding them to my sandwich! I make my own simple remoulade sauce that is spiced up with Tony Chachere’s Original Creole Seasoning, a staple in my spice cabinet, and I’m telling you that you will love this recipe and how easy it truly is! Fire up the grill and bring a little taste of Louisiana to your kitchen and make my Grilled Shrimp Po’ Boys all summer long!

Ingredients:

• 1 Lb. Peeled and Deveined Gulf Shrimp

• 2 French Bread Sub Rolls

• 1/2 Cup Tony Chachere’s Seafood Marinade

• 1 Tbsp. Fresh Lemon Juice

• Sliced Tomatoes

• Butter Lettuce

• Pickles (optional)

For the Remoulade Sauce:

• 1/2 Cup Mayonnaise

• 1 Tbsp. Creole Mustard

• 1 Tbsp. Worcestershire Sauce

• 1 Tbsp. Prepared Horseradish

• 1 Tsp. Tony Chachere’s Original Creole Seasoning

• 1 Tbsp. Fresh Lemon Juice

Directions:

• Pour Tony Chachere’s Seafood Marinade over the shrimp and let them marinate for 30 minutes.

• While the shrimp marinades, make the remoulade sauce by combining mayonnaise, creole mustard, Worcestershire sauce, horseradish, Tony Chachere’s Original Creole Seasoning, and lemon juice in a bowl and whisk until smooth and creamy.

• Preheat grill to medium high heat, about 375 degrees.

• Skewer the shrimp for easy grilling and then grill on each side for 2-3 minutes until shrimp just turn pink.

• Place French bread on the grill cut side down for 1-2 minutes until just charred slightly.

• Place a liberal amount of remoulade sauce on each side of the french bread and then layer tomatoes, lettuce, and shrimp.

• Slice in half and serve immediately.

Grab yourself a little Tony Chachere’s, fire up the grill, and bring a restaurant quality sandwich right into your own kitchen!