Grilled Po’Boy Sandwiches

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Grilled Po'Boy Sandwiches

Grilled Po'Boy Sandwiches
2 tbsp. butter melted
2 tsp. Tabasco sauce divided
1 tsp. garlic salt
1 tsp. Worcestershire sauce
1 tsp. lemon juice
20 Wild Texas Gulf Shrimp peeled, deveined and tails removed
1 soft French baguette (from our Bakery) cut into pieces
1/4 cup mayonnaise (preferably olive oil mayonnaise)
1/2 cup romaine thinly sliced
1/2 cup red grape tomatoes diced
1/2 yellow grape tomatoes diced

Substitute plain Greek yogurt for half the mayonnaise to lighten this recipe up a bit.

Prep: 30 minutes Cook: 6 minutes Serves: 4

1. Stir together butter, 1 tsp.
Tabasco, garlic salt, Worcestershire and lemon juice in a small bowl.
2. Cook shrimp on a well-oiled grill over medium heat for 2 to 3 minutes on each side or until cooked through, brushing with half the butter mixture after turning. Place in a medium bowl and toss with remaining butter mixture.
3. Cut each piece of baguette horizontally without cutting all the way through and press open. Grill for 1 minute to lightly toast.
4. Stir together mayonnaise and remaining Tabasco and spread on roll bottoms. Top with lettuce, tomato and shrimp.

Nutritional Information:
540 calories, 30 g protein, 18 g total fat (6 g sat.), 59 g carbohydrate, 2 g fiber, 1 g sugar, 202 mg cholesterol, 1691 mg sodium, 14 points


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