Steve’s Grilled Shrimp Po’ Boy Sandwiches with Fresh Herb Mayonnaise, and Dispelling Mayo Myths

by Michelle Dudash, Chef and Registered Dietitian Nutritionist

August 16, 2013 • 0 comments

Steve’s Grilled Shrimp Po’ Boy Sandwiches with Fresh Herb Mayonnaise, and Dispelling Mayo Myths

My husband Steve struck again with this so simple, yet so delicious, sandwich that cooks on the grill in just a few minutes. The key to this sandwich is the sauce, bursting with fresh garden herbs. They just happened to be the ones from my little herb garden. And while we’re on the topic of mayonnaise, allow me to dispel a couple of common myths.

Mayonnaise can be a “clean” food and I happen to love it. While unclean versions certainly exist, like those made with not-so-nutritious soybean oil, you can opt for other brands made with organic expeller-pressed canola oil. Mayonnaise is made by whipping egg yolks until airy and then slowly drizzling in oil, alternating with mustard, lemon juice, vinegar and water. Add some salt and spices, et voilà – mayo! Commercially made mayonnaise often contains additional stabilizers. There’s even vegan mayonnaise, which substitutes thickeners like cornstarch and soy protein for eggs. And notice that there is no mammalian milk in the ingredient list? That means it is not a dairy product, another common misunderstanding.

While regular (versus light) mayonnaise is calorie dense with about 100 calories per tablespoon, it adds a lot of flavor, satisfaction, and the nutritional benefits of the oil. So I say go ahead, smear on a tablespoon, unless you are trying to adhere strictly to a low calorie diet. Just use it wisely. Look for cleaner mayonnaise options in the natural food section of your mainstream grocery store.

Steve’s Grilled Shrimp Po’ Boy Sandwiches with Fresh Herb Mayonnaise

For the mayonnaise:

1/4 cup (55 g) expeller-pressed canola oil mayonnaise

1 tablespoon + 1 1/2 teaspoons (8 g) fresh chopped herbs (I used 1 tablespoon basil, 1 teaspoon oregano and 1/2 teaspoon chives)

1/2-1 teaspoon (2.5-5 ml) fresh lemon juice

1/4 teaspoon Cajun seasoning

For the shrimp and buns:

1 pound (455 g) peeled and deveined frozen shrimp (21-25 count-size), thawed, tails removed, drained well

2 teaspoons (10 ml) extra-virgin olive oil

1/2 teaspoon Cajun seasoning

4 100% whole-grain hamburger buns

For assembling:

1 cup (28 g) mixed lettuce greens

8 tomato slices

To make the mayonnaise: Combine all of the mayonnaise ingredients.

To make the shrimp: Preheat grill to medium (about 350-400°F, or 180-200°C). Combine the shrimp, oil and seasoning (if you substitute smaller shrimp, you will want to skewer them so they do not fall through the grill grates). Grill the shrimp until opaque halfway through, about 2 minutes. Place the buns on the grill cut side down and cook until golden on the bottom. Turn the shrimp and cook until done, 1-2 minutes.

To assemble: Spread the mayonnaise on the bottom buns, top each with 5 shrimp, followed by the tomatoes, lettuce and top buns.

Prep time: 25 minutes

Cook time: 4 minutes

Makes 4 servings, 1 sandwich each

Nutrition Facts (per serving): 388 calories, 18 g total fat (2 g saturated fat, 0 g trans fat), 696 mg sodium, 142 mg cholesterol, 34 g total carbohydrate (7 g fiber), 24 g protein, 24% DV iron, 13% DV calcium, 18% DV Vitamin A, 9% DV Vitamin C.

Disclosure: This post contains an Amazon Affiliate link.

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Steve’s Grilled Shrimp Po’ Boy Sandwiches with Fresh Herb Mayonnaise

By Michelle Dudash, Chef and Registered Dietitian Nutritionist Published: August 16, 2013

• Yield: sandwiches (4 Servings)
• Prep: 25 mins
• Cook: 4 mins
• Ready In: 29 mins

My husband Steve struck again with this so simple, yet so delicious, shrimp po' boy sandwich that cooks on the grill in just a few minutes.

Ingredients

• For the mayonnaise:
• 1/4 cup (55 g) expeller-pressed canola oil mayonnaise
• 1 tablespoon + 1 1/2 teaspoons (8 g) fresh chopped herbs I used 1 tablespoon basil, 1 teaspoon oregano and 1/2 teaspoon chives
• 1/2-1 teaspoon (2.5-5 ml) fresh lemon juice
• 1/4 teaspoon Cajun seasoning
• For the shrimp and buns:
• 1 pound (455 g) peeled and deveined frozen shrimp (21-25 count-size) thawed, tails removed, drained well
• 2 teaspoons (10 ml) extra-virgin olive oil
• 1/2 teaspoon Cajun seasoning
• 4 100% whole-grain hamburger buns
• For assembling:
• 1 cup (28 g) mixed lettuce greens
• 8 tomato slices

Instructions

1. To make the mayonnaise: Combine all of the mayonnaise ingredients.
   
2. To make the shrimp: Preheat grill to medium (about 350-400°F, or 180-200°C). Combine the shrimp, oil and seasoning (if you substitute smaller shrimp, you will want to skewer them so they do not fall through the grill grates). Grill the shrimp until opaque halfway through, about 2 minutes. Place the buns on the grill cut side down and cook until golden on the bottom. Turn the shrimp and cook until done, 1-2 minutes.
   
3. To assemble: Spread the mayonnaise on the bottom buns, top each with 5 shrimp, followed by the tomatoes, lettuce and top buns.
   

• Cuisine: American
• Course: Entrée
• Skill Level: Easy