Comments on: Grilled Cajun Shrimp Po’ Boy with Spicy Remoulade

By: Rebecca

Rebecca — Sat, 06 Feb 2010 17:54:48 +0000

Hey, dodie! You can just leave the mayo out. If it tastes too sharp, you might blend in a little vegetable oil.

By: dodie

dodie — Wed, 03 Feb 2010 08:34:35 +0000

Dang, have to figure out how to make the sauce without mayo. Even vegan mayo seems gross. Any ideas?

By: Cajun Chef Ryan

Cajun Chef Ryan — Wed, 20 Jan 2010 17:51:22 +0000

Now that is one heck of a shrimp Po-Boy indeed! Found your photo from a keyword search for "Cajun" on FoodGawker and led me to this wonderful post.

Culinarily yours,
CCR
=:~)

By: Lydia

Lydia — Tue, 17 Nov 2009 03:11:08 +0000

I remember my first oyster po' boy, on my first trip to New Orleans many years ago. You are absolutely right — we must save them!

By: tien

tien — Mon, 16 Nov 2009 02:45:15 +0000

Oh, yum. I have everything to make the shrimp po boy. -Tien

By: Melanie

Melanie — Sun, 15 Nov 2009 21:49:13 +0000

This looks so good. I love that sauce:)

By: Kevin

Kevin — Sat, 14 Nov 2009 19:57:36 +0000

That shrimp sandwich looks so good! Great idea!

By: Jason Sandeman

Jason Sandeman — Sat, 14 Nov 2009 10:54:01 +0000

Oh, that is just awesome! I prefer fried oysters in my po, but to each his own. Good shot on the removing the bread on the inside as well. That is a trick that not a lot of people know.

By: Ivy Manning

Ivy Manning — Fri, 13 Nov 2009 23:11:57 +0000

Horrah! Glad you reminded me about the po boy day! I will be making a shrimp one for myself and a tempeh one for my hubby Mr. Tofu on the 22nd to celebrate. I had them at some place off the beaten path with a friend from N.O. in N.O.. It was a place that served donuts until 11:55 a.m., and then switched over to po boys after that. It looked like it may have been a dry cleaners or gas station at some point. Soo good!

By: ingrid

ingrid — Fri, 13 Nov 2009 20:12:24 +0000

Nope, I'm all about the shrimp po' boy! Mmmm, and that remoulade!
~ingrid