Shrimp Po Boy

Guest is Monica Smith


Shrimp Poblano and Avocado Cream Po’ Boy Sandwich


o   2 lbs of shrimp, peeled and deveined

o   Juice of 2 fresh Limes

o   Zest of one fresh Lime

o   1 Tbsp of fresh garlic, minced

o   ½ tsp cumin

o   ½ tsp paprika

o   ½ bunch of fresh cilantro, finely chopped

o   Salt and Pepper as needed

o   3 Poblano peppers, fire roasted


1.    Put all ingredients together in a food processor (except for the fresh Poblano).

2.    Place Poblano Peppers on the grill and cook until the skin is charred. Place in a bowl and cover tightly with plastic and set aside for a few minutes. Next remove the charred skin with your hands or a clean towel and discard the skin.

3.    Remove the top of the pepper, cut it open and spoon out all the seeds and membranes; discard. Chop the Poblano and place in the food processor with remaining ingredients and puree.

4.    Place shrimp in a Ziploc bag or bowl. Cover shrimp with Poblano Marinade and set aside until ready to skewer and grill. Discard the unused marinade.

5.    Skewer the shrimp and grill for 3 minutes on both sides until shrimp is cooked.

6.    Set aside to make Po’ Boys

7.    Crusty Bread

Guacamole Cream Ingredients:

o    2 ripe avocado

o    ½ cup Plain Greek Yogurt

o    8  diced Sundried Tomatoes

o    Plus 1 Sundried Tomato, thinly sliced (garnish)

o    1 Tbsp. olive oil

o    ½ small diced shallot

o    ½  bunch of fresh cilantro; washed, dried and minced

o    Zest of 1 lime

o    Juice of 1 fresh lime



1.    Mix all ingredients in a bowl, taste and adjust seasonings to taste.

2.    Serve sandwich with shredded lettuce and fresh vegetable salad


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