I added salt and granulated garlic to the recipe and it boosted the flavor! For a variation, I used whole head on tiger shrimp and it was amazing as a peel and eat!
Shrimp Po' Boy
From EatingWell: May/June 2008
This twist on the Louisiana favorite piles grilled shrimp and creamy-dressed cabbage onto a crusty bun. Bread that's soft on the inside and crusty on the outside is perfect for a Po' Boy sandwich. We grill both sides of a whole-wheat bun for that added crunch. You may need a few extra napkins to enjoy it, but this quick and easy sandwich is well worth it. Serve with: Sauteed corn and bell peppers.
10 Reviews for Shrimp Po' Boy
These were wonderful. I could see using the cole slaw on any number of sandwiches. They are not very spicy, so if you like spice you could augment with some jalapeños or other spice.
After grilling the shrimp as directed, I tossed them in Sambal Oelek (ground fresh chili paste) and that kicked it up a notch. Hubby even requested the cole slaw as a side dish for turkey burgers. Will definitely make again.
I have made this recipe several times and have played around with the spices a bit to make it a bit hotter. Try adding a little smoked paprika and some cayenne pepper.
Not a huge fan of so much onion so I go easy on that. The cabbage prep is delicious with the shrimp
Not good at all. The spice combination is not tasty. The cabbage blend taste strange. I ended up removing from my bread and just eating the shrimp. Do not recommend if you like quality spicy foods. Very dissapointed, as I like most of eatingwell's recipes.