This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Old-Fashioned Pancakes See how to make classic diner-style pancakes. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Veggie Pizza Faces
Smoked Stuffed Chicken with Ranch Vegetables
Grilled Cheese Stuffed Jalapenos
Kickin' Chicken Salad with BBQ Ranch Dressing
Bow Tie Chicken: Tux Optional
more »
Top Related Articles
Lunch Box: Super Hero Sandwich
Wild about Game
Lunch Box: PB&J Makeover
Sandwich Wraps
Five Takeout Classics Made Healthy
Budget-Friendly Recipes for Pasta
Backyard Camping
Favorite Fall Picnics
Day Tripping
April Fools' Day Dinner

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Grilled Shrimp Po' Boy Sandwich with Farmers Market Relish

By: Hidden Valley® Ranch

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

Rate/Review | Read Reviews (4)

Prep Time:
10 Min

Cook Time:
20 Min

Ready In:
1 Hr

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1/4 cup olive oil, divided
2 garlic cloves, finely chopped
16 extra-large shrimp, shelled and deveined
1/4 cup KC Masterpiece® Original Barbeque Sauce
4 (6 inch) baguettes or French bread-type rolls, sliced but left attached
2 ears of corn, with husks on
1 green pepper, halved
1 medium red onion, halved
2 stalks celery, chopped
1 tablespoon Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
1 (5 ounce) package arugula mix

Directions

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.
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.
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.
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® BBQ Sauce. Grill bread until lightly browned.
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® BBQ sauce.