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Grilled Shrimp Po' Boy Sandwich with Farmers Market Relish

Grilled Shrimp Po' Boy Sandwich with Farmers Market Relish

"This unique twist on the Po' Boy sandwich features grilled shrimp and a Ranch flavored relish with corn, green pepper, onion, and celery."
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Ingredients

1 h servings 465 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 465 kcal
  • 23%
  • Fat:
  • 17.3 g
  • 27%
  • Carbs:
  • 54.5g
  • 18%
  • Protein:
  • 27 g
  • 54%
  • Cholesterol:
  • 173 mg
  • 58%
  • Sodium:
  • 667 mg
  • 27%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat 1/2 tablespoon olive oil and garlic in a small saucepan over medium heat for 2 minutes. Remove from heat and set aside to cool. Marinate shrimp in half of the garlic oil mixture at room temperature for 30 minutes. Brush remaining oil on the bread.
  2. While shrimp is marinating, gently peel back corn husks, remove the silks and pull husks back over the corn. Place corn (with husk intact), pepper and onion on oiled grill. Grill pepper and onion for 6-8 minutes, corn for 10 minutes, turning occasionally until browned.
  3. Peel husk from corn, cut corn from cob and place in medium bowl. Chop peppers and celery and thinly slice the onion. Mix with corn. Combine remaining olive oil and salad dressing. Pour mixture over vegetables and toss to coat.
  4. Place shrimp and cut side of French bread on grill. Cook shrimp 3-4 minutes per side until cooked through, basting frequently with KC Masterpiece(r) BBQ Sauce. Grill bread until lightly browned.
  5. To assemble, line rolls with arugula and scoop relish in base of bread. Top with four grilled shrimp and more relish. Drizzle with KC Masterpiece(r) BBQ sauce.

Footnotes

  • Recipe courtesy of KC Masterpiece(r), Hidden Valley(r) and Kingsford(r).

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Reviews

Read all reviews 4
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This was excellent! I used the bread I had on hand and also smaller shrimp but that didn't change the flavor any. The only real change I made that does change the flavor is that I used Kansas Ci...

Great taste! I just added one more clove of garlic.

Best Po'Boy I have had!

My husband and I really enjoyed this recipe. I took away one of the 5 stars because I thought it was tough to make and would be very hard to time everything just right if you were making it by y...