Sunny Andersons Grilled Shrimp Po Boy Recipes

Steps:

• For the shrimp: Preheat the grill or the oven to 350 degrees F.
• Prepare the pineapple and sauce. Slice the pineapple in half. Slice the core out of the center and discard. Cut out the flesh, leaving a 1-inch border all the way around. Finely chop two-thirds of the pineapple flesh and set aside in a bowl. Add the remaining pineapple flesh to a blender along with the BBQ sauce. Season with a pinch of salt and a few grinds of pepper, then blend until smooth.
• Prepare the shrimp. Add the shrimp to an aluminum foil pouch (or create a pouch with aluminum foil), then sprinkle with salt and pepper and pour the pineapple BBQ sauce over the top. Close the pouch and place over the direct heat of the grill, or on the bottom rack of the oven. Cook until a quick peek inside reveals opaque shrimp, 10 to 12 minutes.
• For the rice: In the bowl with the reserved chopped pineapple, add the rice, cilantro, scallions, zest and salt and pepper to taste. Stir to combine.
• To serve: Divide and fill both halves of the pineapple with the rice. Remove the shrimp from the pouch and top both pineapple halves equally. Pour the juices from the pouch over everything. Top with the cilantro and serve with lime wedges for spritzing.

Steps:

• Make the shrimp: Whisk the flour, cornmeal, Cajun seasoning, 1 tablespoon salt and 1 teaspoon pepper in a medium bowl. Stir together the milk and hot sauce in a large bowl; add the shrimp. Working in batches, remove the shrimp from the milk mixture, letting the excess drip off, and add to the bowl with the flour mixture; toss to coat. Transfer to a plate and refrigerate 15 minutes to let the coating set.
• Meanwhile, make the rémoulade: Combine the mayonnaise, pickles, shallot and hot sauce in a small bowl; season with salt and pepper.
• Fry the shrimp: Line a baking sheet with paper towels. Preheat the oven to 350˚ F. Heat 2 inches of vegetable oil in a large heavy pot over medium heat until a deep-fry thermometer registers 360˚ F. Working in batches, fry the shrimp until golden brown and crisp, 2 to 3 minutes. Remove to the prepared baking sheet with a slotted spoon; season with salt. Adjust the heat as needed between batches.
• Meanwhile, put the rolls on a baking sheet and bake until toasted, about 5 minutes. Spread the rémoulade on the cut sides and fill with lettuce, the shrimp and tomatoes. Serve with more hot sauce.

Steps:

• Add olive oil, lemon zest and a few grinds of black pepper to a large saute pan over medium-low heat. Cook until oil is warm and pepper is fragrant when you waft it towards you, about 4 minutes.
• Add the onions, garlic, scallions, a pinch of chile flakes and a pinch of salt and cook, stirring occasionally to prevent them from browning, until the green of the scallions are wilted and darkened and the onion and garlic are tender, about 4 minutes. Add the tomatoes and cook, stirring, until softened, about 2 minutes. Add clam juice and lemon juice and bring to a light simmer; stir. Taste: If the tart of the tomatoes and lemon juice is too strong, add sugar in sprinkles, stirring and tasting as you go until it tastes just right. You may not use it at all or you may not use it all; it's totally optional.
• Raise the heat to medium and nestle the shrimp into the pan. Cover and cook on one side until shrimp begins to turn opaque and curl slightly, 2 to 3 minutes. Toss and cook until shrimp just begins to turn pink on the other side, 1 to 2 more minutes. (Shrimp cooks fast and there's a thin line between done and overdone; the best rule is to remove the pan from the heat as it begins to reach the finish line.) Continue tossing and the heat of the pan will continue to cook the shrimp until done. Add pasta to a large serving bowl, then sprinkle with parsley, drizzle with olive oil, sprinkle with some more salt and pepper and top with the shrimp mixture. Serve warm during the winter or chilled during the summer.

Steps:

• Arrange about 4 shrimp on each skewer and add to a 13 by 9-inch casserole dish.
• Add the olive oil, garlic, lemon juice, smoked paprika, cayenne, Worcestershire, hot sauce, salt and pepper, to taste, to a measuring cup. Whisk well and pour over the shrimp in the casserole. Cover the dish and let the shrimp marinate in refrigerator for 20 minutes.
• Preheat the grill to medium-high heat.
• Grill the shrimp skewers over medium-high heat for about 4 minutes total, flipping once halfway through. Add the baguette to the grill and toast.
• Remove the shrimp from the grill and add to the butter sauce, discarding the skewers. Toss to coat the shrimp in the Butter Sauce.
• Spread both sides of bread with the Sweet Pickle Mayonnaise and top evenly with the shrimp, shredded lettuce and sliced tomatoes. Slice the baguette in fourths, if desired, and serve immediately.
• Melt the butter in a small saucepan on the grill grates. Add the lemon juice, hot sauce and Worcestershire. Stir together with a wooden spoon until well mixed. Remove from heat and set aside.
• Add all the ingredients to a bowl and mix well. Cover and refrigerate until needed.

Steps:

• For the quick pickled green tomatoes: Combine the vinegar, sugar, pickling spices and 1 cup water in a small saucepan. Bring to a boil and cook until the sugar dissolves, about 3 minutes. Keep warm.
• Place the tomatoes in a 1-quart sterilized glass jar. Pour the vinegar mixture over the tomatoes and seal the lid. Refrigerate until ready to serve. (These can be enjoyed right away but are best refrigerated overnight.)
• For the spicy lemon-dill aioli: Stir together the mayonnaise, onion, House Seasoning, dill, lemon zest and juice, hot sauce and sugar in a small bowl. Season with salt and pepper to taste. Refrigerate until ready to serve.
• For the grilled shrimp: Preheat a grill or grill pan to medium-high heat.
• Sprinkle the shrimp with the House Seasoning. Grill until the shrimp are cooked through, 1 to 2 minutes on each side.
• To serve, spread the desired amount of spicy lemon-dill aioli on the rolls. Top evenly with the grilled shrimp, shredded lettuce and coarsely chopped pickled green tomatoes.
• Stir together all the garlic and onion powder, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.

Steps:

• Preheat deep-fryer to 375 degrees F.
• In a shallow dish, mix together cornmeal, flour, Neely's Seasoning and garlic powder. In a second bowl whisk together eggs, milk, hot sauce and both mustards.
• Season the lobster with salt and pepper. Dredge lobster in egg wash and then through breading and gently place in deep-fryer and cook for 5 to 7 minutes until crispy and golden. Remove from fryer and drain on paper towels.
• Place on rolls with sliced tomato and serve with Remoulade Sauce.
• In a small bowl, mix together all ingredients until well combined. Chill and reserve.

Steps:

• Drain the oysters and place in a small bowl. Cover with 1 cup milk and let soak for 15 minutes. In a medium bowl, whisk together remaining milk, water, cayenne and eggs. Place the flour, cornmeal, black pepper, and salt into a brown paper bag, close and shake to mix.
• In a large heavy-bottomed pot, pour enough oil to fill the pan halfway. Heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F.
• Drain the oysters from the milk. In batches dip oysters in the egg mixture then drop in the paper bag. Close and shake. Remove to a plate and repeat with the rest of the oysters. When oil is at 360 degrees F, fry oysters in batches. Do not overcrowd. Cook turning once until golden brown and cooked through, about 3 minutes. Remove to a paper towel. Repeat with remaining oysters.
• To serve, cut sandwich loaves in half horizontally. Slather a generous amount of Spicy Remoulade Sauce on the inside. Place a lettuce leaf inside and fill generously with oysters. Squeeze fresh lemon juice over oysters just before serving.
• Place all ingredients into a food processor and blend until smooth. Chill until ready to serve.

Steps:

• In large resealable food storage plastic bag, mix shrimp, 1 tablespoon of the oil, lemon juice and seafood seasoning; seal bag and turn to coat. Refrigerate 3 hours to marinate, turning bag occasionally.
• Cut loaf of bread in half horizontally. Hollow out top half, leaving 1/2-inch border. Spray cut side of bread with cooking spray; set aside. In small bowl, mix mayonnaise, tomatoes, mustard, red pepper and garlic; refrigerate until serving time.
• Heat gas or charcoal grill. On each of 4 (12-inch) metal skewers, thread shrimp, leaving 1/4-inch space between each. Carefully brush remaining oil on grill rack. Place skewers on grill over medium heat. Cover grill; cook 4 to 6 minutes, turning once, until shrimp are pink. Place bread, cut sides down, on grill; cook 2 minutes or until lightly toasted. Spread mayonnaise mixture over cut sides of bread. Place lettuce, shrimp and onion in bottom half. Cover with top of loaf. Cut sandwich crosswise into 4 pieces.