Grilled Shrimp Po BoySandwiches with CornRelish
Ingredients(7)
- 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
- 2 ears
corn with husks on
- 1
medium red onion, halved
- 1 tablespoon
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
Steps(4)
- 1
Prepare a grill for direct cooking over medium heat using Kingsford® Charcoal. Season the shrimp generously with salt and pepper and brush the bread on the inside with olive oil (about 1
tablespoon). - 2
Gently peel back corn husks, remove the silks and pull husks back over the corn. Place corn (with husk intact) and onion on oiled grill and cook for about 8–10 minutes, turning occasionally until browned.
- 3
Peel husk from corn, cut corn from cob and place in medium bowl. Chop onion and mix with corn along with remaining oil and ranch seasoning; toss to coat.
- 4
Grill shrimp 3–4 minutes per side until cooked through and grill bread until lightly browned. Scoop shrimp into the rolls and top with the corn relish.
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