Well Fed Network

Posted by Clint Cantwell on Get Your Grill On.

Recently I decided to try out for the fifth season of Food Network’s “Next Food Network Star” with a three minute demo video.  While it was difficult deciding what I could cook to really make myself stand apart, I decided on a Smoke In Da Eye grilled twist of the classic fried shrimp po boy with homemade remoulade sauce (recipe follows). The video turned out OK, the food was even better, and now we wait…

Crunchy Grilled Shrimp Po Boy

1 pound peeled, deveined shrimp
2 cups flour, seasoned with salt and pepper or favorite seasoning mix
3 eggs, beaten
2 cups bread crumbs, seasoned
Remoulade Sauce (recipe follows)
Shredded lettuce
Sliced tomato
Italian loaf or submarine roll

Preheat grill to approximately 350 degrees.  Toss shrimp in flour, remove and shake off excess.  Coat in egg mixture.   Remove and toss in bread crumbs.  Remove and place breaded shrimp directly on grill and close lid.  After approximately 3 minutes, shrimp coating should be slightly browned and crisp.  Flip, then rotate approximately ever 45 seconds until completely browned and crisp, roughly 6 minutes.  Meanwhile, toast bread on grill, remove and slice.

Remove shrimp from grill, place approximately 6-8 shrimp in roll.  Top with lettuce, tomato and remoulade sauce.  Laissez les bon temps roulette!Remoulade Sauce