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Grilled Shrimp and Blackened Avocado Po’Boy Recipe
Feb 22, 2011 @ 4:16 PM
Posted by
Daily Value: 54%
Servings: 4
High-Fiber, Low-Carb
Posted by
Nutrition
Cal/Serving: 1,089Daily Value: 54%
Servings: 4
High-Fiber, Low-Carb
| Fat | 96g | 148% |
| Saturated | 13g | 65% |
| Trans | 0g | 0% |
| Carbs | 50g | 17% |
| Fiber | 13g | 54% |
| Sugars | 16g | 0% |
| Protein | 11g | 22% |
| Cholesterol | 23mg | 8% |
| Sodium | 2629mg | 110% |
| Calcium | 126mg | 13% |
| Magnesium | 71mg | 18% |
| Potassium | 1206mg | 34% |
| Iron | 2mg | 13% |
| Zinc | 2mg | 11% |
| Vitamin A | 916IU | 18% |
| Vitamin C | 30mg | 51% |
| Thiamin (B1) | 0mg | 20% |
| Riboflavin (B2) | 0mg | 18% |
| Niacin (B3) | 5mg | 24% |
| Vitamin B6 | 1mg | 29% |
| Folic Acid (B9) | 190µg | 48% |
| Vitamin B12 | 0µg | 3% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 17mg | 87% |
| Vitamin K | 94µg | 117% |
| Fatty acids, total monounsaturated | 36g | 0% |
| Fatty acids, total polyunsaturated | 43g | 0% |
Have a question about the nutrition data? Let us know.
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This award-winning recipe from Executive Chef Brian Katz was named the “Best Shrimp Po'Boy” during the 2010 Po-Boy Festival. You can try it at Ralph Brennan’s Red Fish Grill in New Orleans or make it at home for a taste of the South. — Yasmin Fahr
INGREDIENTS
For the smoked onion mayo:
- ½ pound hickory chips
- 2 yellow onions, julienned
- 1 teaspoon, plus ½ teaspoon salt
- 1 teaspoon sugar
- ½ teaspoon oil
- 1 teaspoon Worcestershire sauce
- ½ tablespoon hot sauce, preferably Crystal
- ¼ teaspoon ground coriander
- 2 ½ cups mayonnaise
For the blackened avocado:
- 2 ripe avocados
- ½ cup Creole seasoning
- 2 tablespoons canola oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon red onion, small dice
- 1 tablespoon tomatoes, small dice
For the po’boy:
- 12 medium shrimp, peeled & deveined
- 1 tablespoon Creole seasoning
- Four 7-inch pieces Leidenheimer po’boy bread
- 2 ounces smoked onion mayo (see above)
- 1/3 cup blackened avocado (see above)
- 3 tomato slices
- ¼ cup shaved Romaine lettuce
DIRECTIONS
For the smoked onion mayo:
Soak hickory chips in water. While the chips are soaking toss the onions in 1 teaspoon salt and sugar. Then place the chips in a preheated grill or smoker and hard smoke for 30 minutes. Once onions are smoked, caramelize them over medium-low heat in a large pan with the oil until nice and dark golden brown. Purée caramelized onions with Worcestershire, hot sauce, coriander, and remaining ½ teaspoon of salt. Then fold onion purée into mayonnaise. Taste for seasoning.
For the blackened avocado:
Place a cast-iron pan over high heat. Cut avocados in half and remove stone and then remove the peel. Coat avocado halves in Creole seasoning. Place oil in cast iron pan and then blacken avocados on both sides. Remove from pan, allow to cool slightly, and then dice into 1-inch pieces and lightly toss with vinegar, red onion, and tomato.
For the po’boy:
Sprinkle the shrimp in Creole seasoning and grill on each side for 1 minute. Cooking time may vary depending on your heat. Divide the shrimp between the bread, add the mayo, avocado, tomato slices, and lettuce. Serve and enjoy.
Recipe Details
Makes 4 po'boys.
Servings: 4
