Grilled Shrimp Po-Boy with Cajun Aioli
1 Hr, 10 Mins
For Cajun Aioli:
1 Large Garlic Clove, peeled and crushed
1 Large Egg Yolk, room temperature
1/4 Cup Extra Virgin Olive Oil
3/4 Vegetable Oil
1 1/2 Teaspoons Creole Mustard or Spicy Mustard
1/2 Tablespoon White Wine Vinegar
1/4 Teaspoon Cayenne Pepper
1/2 Teaspoon Salt
1/2 Lemon, juiced
1-2 Dashes of Tabasco
1/2 Pound Medium Shrimp, peeled and deveined
1/2 Tablespoon Extra Virgin Olive Oil
3/4 Tablespoon Old Bay Seasoning
1/2 Lemon, juiced
2 Martin’s Long Potato Rolls
1 Large Tomato, sliced
1/2-1 Tablespoons Unsalted Butter, room temperature
2 Palmfuls Romaine Lettuce, shredded
Salt and Pepper, to taste
For the aioli: In a medium bowl, whisk together the egg yolk, mustard, vinegar, garlic, lemon juice and salt. In drops, slowly pour in the canola oil until the mixture thickens, still whisking. Once thickened, slowly drizzle in the canola oil. Continue to whisk. Once canola oil is incorporated drizzle in the olive oil. Add the tabasco and cayenne pepper, whisk until combined. Add more salt to taste if desired. Place in refrigerator and let sit for a few hours for flavors to marry.
Heat the outdoor or indoor grill pan, to medium-high heat. If you grill the shrimp on an outdoor grill, place them on skewers or in a grill basket so they do not fall through the cracks of the grill.
For the po’ boy: In a large ziploc bag or dish, toss the shrimp, salt, pepper lemon juice, olive oil and old bay seasoning together. Grill for about 3 minutes each side, until they start to curl. Remove and set aside.
Open the Long Rolls and spread butter on the inside of both halves. Grill until grill marks appear.
Arrange po’ boy by spreading the Cajun Aioli on the bottom of the roll, top with shrimp, then tomatoes, then lettuce. Add extra aioli, if desired.
Recipe adapted from http://food52.com