As promised, here's the recipe for a Smoke In Da Eye grilled twist on the classic fried shrimp po boy glorified in the video below.  One word of advice...get a pre-nump before you fall in love... 


Crunchy Grilled Shrimp Po Boy

1 pound peeled, deveined shrimp
2 cups flour, seasoned with salt and pepper or favorite seasoning mix
3 eggs, beaten
2 cups bread crumbs, seasoned
Remoulade Sauce (recipe follows)
Shredded lettuce
Sliced tomato
Italian loaf or submarine roll

Preheat grill to approximately 350 degrees.  Toss shrimp in flour, remove and shake off excess.  Coat in egg mixture.   Remove and toss in bread crumbs.  Remove and place breaded shrimp directly on grill and close lid.  After approximately 3 minutes, shrimp coating should be slightly browned and crisp.  Flip, then rotate approximately ever 45 seconds until completely browned and crisp, roughly 6 minutes.  Meanwhile, toast bread on grill, remove and slice.

Remove shrimp from grill, place approximately 6-8 shrimp in roll.  Top with lettuce, tomato and remoulade sauce.  Laissez les bon temps roulette!


Remoulade Sauce

1.5 cups mayonnaise
1/4 cup minced celery
2 tspn minced parsley
3 tbsp catsup
3 tbsp grainy mustard
2 tbsp minced green onion
1 tbsp lemon juice
Dash of Worcestershire
Hot Sauce to taste
1 tspn horseradish
Mix well and chill in fridge until ready to use.