A New Twist: Yummy Grilled Shrimp Po'Boy with Corn Relish

It is believed that the shrimp Po’ Boy originated in New Orleans in 1929 at the Martin Brothers' French Market and Coffee Stand during a streetcar strike. The Martin brothers, Benny and Clovis, were former streetcar conductors who opened their restaurant in 1922. During the strike, they claim to have given away free sandwiches to the striking workers during a four-month strike against the streetcar company. Recipe below.

Shrimp Po'Boy SandwichPhoto byModern Day Foodie

The term "poor boy" was used to describe the sandwiches, and the brothers would jokingly call incoming diners "another poor boy" if they were strikers. The term was used to replace the older term "loaf" or "loaves" for large sandwiches. The po'boy became popular across the country in the 1930s

The original po'boys were made with French bread and typically included fried potatoes, gravy, and leftover roast beef. Today, they are often made with lettuce, tomato, pickles, protein, and sauce, usually mayonnaise. Shrimp, oysters, clams, or roast beef are traditional proteins.

Traditional Po'Boy shrimp sandwichPhoto byDavid Reber, CC BY-SA 2.0, via Wikimedia Commons

Louisiana-style po’ boys can be found along the Gulf Coast. Houston has its own spin with chow chow added to ham, salami, and provolone cheese.

What is chow chow? Some chow chow recipes consist primarily of chopped green tomatoes, cabbage, onion, and peppers while others can contain carrots, beans, cauliflower, or peas. Regardless of which ones you choose, the ingredients are all pickled in a canning jar and served cold as a condiment.

The recipe below is a new spin on the shrimp po’ boy, which is made with corn relish seasoned with onions and Ranch dressing mix. In the comments, kindly let us know how you like it.

Grilled Shrimp Po'Boy with Corn Relish

• 16 extra-large shrimp, shelled and deveined
• kosher salt and ground black pepper, to taste
• 4 6-inch baguettes or French bread-type rolls, sliced but left attached
• ¼ cup olive oil, divided
• 1 cup frozen corn, defrosted
• 1 medium red onion, halved
• 1 tablespoon powdered Ranch dressing mix

1. Prepare a grill on medium heat.
2. Sprinkle shrimp with salt and pepper.
3. With 1 tablespoon of olive oil, brush the bread on the inside with olive.
4. Place onion halves on an oiled grill and cook for about 8–10 minutes, turning occasionally until browned.
5. Place corn in a medium bowl. Chop cooked onion. Add onion, remaining oil, and powdered ranch seasoning to corn and mix. Set aside.
6. Grill shrimp for 3-4 minutes per side until cooked through. Grill bread until lightly browned.
7. Scoop warm shrimp into the rolls and top with the corn relish. Enjoy!

Do you have any suggestions for ingredients? How do you make this recipe? Kindly let us know in the comments.

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References

Po boy Sandwich