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Grilled Shrimp Po Boys

Prep Time:5 Minutes
Cook Time:3 Minutes

Nutritional Information

Po'boys are Louisiana's version of a submarine sandwich. They're typically made with fried seafood, the Backyard version features shrimp that's marinated in Dizzy Pig's Swamp Venom and grilled on the EGG.


  • 2 pounds medium shrimp, peeled, deveined
  • 3-4 tablespoons Dizzy Pig Rub, Swamp Venom
  • 10 ounces endive, shredded
  • 20 slices roma tomatoes
  • 30 each dill pickles
  • 1 each Remoulade recipe
  • 1 each Challah dough recipe


  • 1. For the Challah dough, follow recipe as directed.
  • 2. For the Remoulade, follow the recipe as directed.
  • 3. Preheat EGG to 450 degrees F using direct heat and a cast iron grate.
  • 4. Place shrimp in a large bowl and toss with Dizzy Pig Rub, Swamp Venom until thoroughly coated.
  • 5. Place shrimp onto the cast iron grate in one layer. Close the lid and let grill 3-4 minutes. Remove from the EGG and keep hot.
  • 6. Build sandwich, starting with the endive, next lay out 2 tomato slices, 4 dill pickles, and 4 shrimp. Top with the remoulade and serve.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828