Smoked Shrimp Po’ Boys with Rémoulade Sauce
by Masterbuilt
Ingredients
- 4 tablespoons liquid shrimp boil
- 3 bay leaves
- 1/2 cup water
- 4 pounds large shrimp, peeled, deveined and washed
- Juice of 3 lemons
- 1/2 cup butter
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Cajun seasoning
- 1 tablespoon garlic pepper
- 6 po’ boy buns, or French bread, cut to desired size
- 3 cups shredded iceberg lettuce, shredded
- 3 large tomatoes, thinly sliced
- 2 cups thinly sliced dill pickles
- 1/4 cup vegetable oil
- 1/4 cup mayonnaise
- 2 tablespoons Creole mustard
- 2 tablespoons horseradish sauce & 2 tablespoons fresh lemon juice
- 1 tablespoon fresh parsley & 2 teaspoons red wine vinegar
- 1 teaspoon paprika
- 2 1/2 teaspoons minced fresh garlic
Directions
- In water tray, add liquid shrimp boil, bay leaves and water. Preheat smoker to 250°F.
- Place shrimp in a 13- by 9-inch baking dish or a disposable aluminum foil pan and drizzle with lemon juice. In a small saucepan over medium heat, melt butter. Add Worcestershire sauce, Cajun seasoning and garlic pepper, mixing well. Pour over shrimp.
- Place shrimp on middle rack of smoker, uncovered. Reduce smoker to 225°F and smoke for about 50 minutes. Remove from smoker and place under oven broiler to broil shrimp to lightly brown, about 3 minutes.
- Rémoulade Sauce: In a food processor, combine oil, mayonnaise, mustard, horseradish, lemon juice, parsley, red wine vinegar, paprika and garlic and purée until smooth.
- Spread Rémoulade sauce over each side of buns. Place shredded lettuce on each, several slices of tomato and dill slices. Mound shrimp on each sandwich and enjoy!
