Recipe
Main Dish
Grilled Responsible Choice Shrimp Po'Boy Hoagies
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 2 lbs (16 to 20 ct) Responsible Choice shrimp, peeled and deveined | ||
| 2 tbsp. blackening seasoning | ||
| ¼ c. Hy-Vee garlic flavored olive oil, divided | ||
| 6 Hy-Vee Bakery fresh hoagie rolls, hinge split | ||
| 1 c. prepared remoulade sauce, divided | ||
| 6 slice(s) tomatoes, cut in half | ||
| 2 c. shredded romaine heart lettuce, divided | ||
| 3 tbsp. sliced green onions, divided | ||
| 6 lemon wedges, for garnish |
Directions
- Prepare for medium-high heat grilling.
- In a large bowl, combine shrimp, blackening seasoning and 2 tablespoons of the garlic olive oil. Evenly thread shrimp on metal or wood (soak in water for 30 minutes first) skewers.
- Place skewers on grill and cook just until shrimp turn pink, 3-4 minutes on each side.
- Evenly brush hoagie buns with remaining 2 tablespoons garlic olive oil, and grill, cut side down, until slightly charred and crisp, about 2 minutes.
- Spread cut sides of rolls evenly with remoulade sauce. Line each roll with 2 halved tomato slices, 5-6 pieces of grilled shrimp, 1/3 cup shredded lettuce and 1/2 tablespoon sliced green onion.
- Immediately serve with lemon wedge and remaining remoulade sauce.
Nutrition facts
Servings
530 Calories per serving
Amounts Per Serving
- Total Fat: 21g
- Cholesterol: 195mg
- Sodium: 1830mg
- Total Carbohydrates: 56g
- Protein: 29g
Daily Values
0%
Vitamin A 35%
0%
Vitamin C 8%
0%
Iron 20%
0%
Calcium 10%
Recipe Source:
Chef Andrew from Ankeny #1