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It’s that time of year again. The time when we guys pull out the old grill and start cooking good foods for our families. But, I get tired of the same old foods on the grill. Yeah, chicken, hamburgers, hot dogs and steaks are all good, but there is just something about grilling something that isn’t typically grilled that presents a unique challenge to me. So, every year I like to challenge myself to fix something a little unique on the grill. I have done grilled vegetables of all sorts, beef tips and eggs in the past just to give you an idea. This year I opted to attempt shrimp on the grill, but not on skewers.

Out With The Fried And In With The Grilled

So, I bet you are wondering how I pulled it off? Well let me tell you first about the idea that Dawn came up with for my little grilling challenge: a shrimp po boy sandwich. The Po Boy sandwich, according to Wikipedia, originated in Louisiana and consists of either fried shrimp or fried oysters. Now, we are not oyster fans at all, so rule them out. Plus, we wanted this sandwich to be as low-calorie as we could make it for those of you sticking to a strict diet. So, out with the fried shrimp and in with the grilled shrimp.

Also, if you are going to make a Shrimp Po Boy sandwich properly, you need a certain sauce to top it off. That sauce is called Remoulade sauce. I didn’t look this one up, but judging by the name, it is probably of Louisiana origin as well. Remoulade sauce is a spicy, tangy sort of sauce that could best be described as similar to horseradish sauce, except better.

Grilled Shrimp Po Boy With Lighter Remoulade Sauce

So, here’s how to make a shrimp po boy with remoulade sauce. First, you will need:

1 lb. of shrimp, peeled and de-veined
1/2 cup of extra virgin olive oil (use this instead of butter for a lighter, healthier recipe)

To prepare the shrimp, simply pour the olive oil over the shrimp on a sheet of aluminum foil. Place the foil containing the shrimp on the grill and turn the grill to a low setting. If your grill has a thermometer on it, make sure that the temperature does not get above 375 degrees. Cook the shrimp for approximately 20 minutes at this temperature. As far as the shrimp itself goes, you are done. But, now we need to make the Remoulade sauce.

Lighter Remoulade Sauce Recipe

You Will Need…
1/4 tablespoon of El Yucateco Red Hot Sauce {for those who like spicier flavor, add 1/2 to 2 tablespoons of El Yucateco Red Hot Sauce}
1 cup light mayonnaise
1 tablespoon yellow mustard
2 tablespoons ketchup
1/2 cup freshly chopped white onion
1 slice of tomato, chopped
2 cloves of garlic, finely minced
1 tablespoon fresh lemon juice
1 tablespoon Worchestershire sauce
1/4 teaspoon ground black pepper
1/4 teaspoon Cajun seasoning

To Prepare…
Combine and wisk together all the ingredients until well blended. Then chill in refrigerator for at least an hour, and it is ready to serve.

As far as we are concerned, the El Yucateco Red Hot Sauce may just be the most important ingredient in Remoulade sauce. You can’t make a good Remoulade sauce without a good hot sauce to add to it, and El Yucateco makes some of the best. We use it in all types of recipes and as a flavor addition on many of our favorite recipes. So, don’t forget the El Yucateco sauce on your next meal. It’s available in several different flavors, including El Yucateco Green Hot Sauce {great with basically any meat and/or veggies} and El Yucateco Chipotle Hot Sauce {great with eggs}.

You can pick up El Yucateco products in many stores and we were able to pick ours up at Lowe’s Foods which is just a couple minutes from our house. You can find it in the Hispanic Aisle.

Make Your Sandwich…
After all the ingredients are made, the next step is to make your sandwich. Place a few pieces of shrimp on your favorite type of bread (we chose hoagies), add the remoulade sauce by spreading like mayonnaise, and top with your favorite vegetables. I hope you enjoy this sandwich as well as we did!

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El Yucateco Grilling

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