New Orleans Po’Boys recipe! This post was sponsored by Better Than Bouillon as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
Let’s take a walk down memory lane and add our own spin on a classic Nawlins sandwich. We’re making New Orleans style garlic grilled shrimp Po’ Boys with a simple ingredient, Better Than Bouillon.
Katie and I visited New Orleans a few years ago. We hit up a couple of restaurants, went on a swamp tour, visited the zoo and strolled the French Quarter at all hours of the day and night.
One thing I remember well was the shrimp Po’Boy sandwich I had for lunch one day. It’s something I’ve wanted to put my own spin on for a while now.
I don’t remember the name of the place where I got that sandwich, but it was on one of the foodie TV shows.
That’s where we learned about it, and how we ended up there to begin with.
Nevertheless, it was a killer sandwich, and when it’s awesome, I have to kick it up a notch and make my own version.
Don’t worry, this Shrimp Po’Boy recipe is EASY! Just like all my recipes, you’ll be able to make this in your own backyard. We’re not using 100 different ingredients.
We’ve found Better Than Bouillon products – which makes this recipe a cinch. It’s my secret ingredient that gives the recipe a punch of flavor!
Better Than Bouillon
Better Than Bouillon concentrated paste is used to boost the flavor of grilling recipes.
As an alternative to canned broths that expire before you get to use them and those cubes – ugh. They never dissolve completely and often leave a grittiness that just doesn’t work.
However, you can use Better Than Bouillon as a rub, sauce, or even marinade.
There are so many different ways to use it. For this recipe, we’re brushing it on our shrimp while they’re on the grill!
Better Than Bouillon has a great selection for all your outdoor grilling.
From chicken to beef, garlic, fish, mushroom and even vegetable. Some of the varieties (chicken, beef and vegetable) are available in low-sodium variations too.
Try all the different flavors on your grill this summer. You’ll be glad you did.
It’s true, classic New Orleans shrimp Po’Boys are fried shrimp. But heck, it’s summertime in New England and I’m firing up the BBQ for this tasty recipe.
My New Orleans style grilled shrimp Po-Boy is something you’re going to love. You’ll want to put this on your weeknight menu for the foreseeable future as we have.
Grilled Garlic Shrimp Po’Boys
Anyway, let’s get grilling!
- 25-30 Large Shrimp – shelled and deveined
- Better Than Bouillon Roasted Garlic Base
- Wood or metal skewers
- French Baguette or Sub Rolls
- Shredded Lettuce
- Sliced Tomatoes
- Dill Pickle rounds
Preheat your grill to about 400 degrees F. Skewer shrimp and place on the grill. Grill for 3 or 4 minutes, then flip.
Brush on Better Than Bouillon Roasted Garlic Base. It’s so easy to use, and certainly the best ingredient for a flavorful sandwich recipe!
Also when you flip the shrimp, add your rolls to the grill to toast.
Unless you live in the New Orleans area, you’re not likely to find their famous French bread. They’re crispy on the outside and oh-so-soft inside. However, toasting the top side of the rolls on your grill will give you a little crisp and get closer to that New Orleans style roll we’re looking for.
Dress your toasted rolls with mayonnaise, lettuce, sliced tomatoes, and dill pickle rounds.
Serve with a heaping pile of pickles and maybe some potato chips if your guests are feeling hungry.
See, super easy! Only a handful of ingredients and everything is pre-made and ready to go!
Just cook up the shrimp, toast the rolls and you’ve got a delicious grilled New Orleans style shrimp Po’Boy right at home.
Stopover to the Better Than Bouillon website for more recipes!
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Grilled Garlic Shrimp Po'Boys
- Barbecue grill
- 25 - 30 count Large Shrimp Remove shell, except for tail, devein, and skewer
- 1/4 cup Better Than Bouillon Roasted Garlic Base
- 4 pieces French Rolls / Sub Rolls
- 8 tbs Mayonnaise
- 2-4 cups Shredded Lettuce
- 16 slices Tomato
- 4 cups Dill Pickle Rounds
- Pre-heat BBQ grill to 400 degrees F.; oil grates
- Place skewered shrimp on grill
- Cook 5 to 7 minutes, flipping halfway through; brush with Better Than Bouillon Roasted Garlic Base after flipping
- Add rolls to toast when you flip the shrimp
- Remove everything from grill - shrimp should be red on the outside, opaque on the inside. Rolls should be toasted
- Dress the rolls with mayonnaise, lettuce, tomatoes, pickles and finally the shrimp
- Serve with a pile of pickles
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Awesome idea to use Romaine lettuce in place of the bread — love it! 🙂
Looks mouth watering to me! Will certainly check out Better Than Boullion line. And for those that do not fancy the bread, wrap in romaine leaves instead. Great recipe, thank you! 🌞
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