Tailgating Tuesdays-Blackened Shrimp Po-Boys with Creole Tartar Sauce

If you are looking for your new favorite tailgating recipe, look no further because I've got a poboy recipe to top all poboy recipes. At least if we are talking blackened shrimp poboys.  Whenever we are hosting a tailgaiting at home, we love to serve these blackened shrimp poboys.  Served on buttered, grilled bread with blackened shrimp, all the fixings, and a spicy tartar sauce.  YUM! They are super juicy, like dripping down your arm juicy, and so full of flavor, you definitely need a beer to follow.

I always love a fried shrimp poboy, but give me blackend anything and I'm sold.  Blackening seasoning is super flavorful and smoky-smoked paprika, garlic, onion, salt, pepper, and cayenne pepper.  It's perfect paired with the creaminess of the spicy tartar sauce.

I always recommend cooking anything blackened outdoors if possble-the smoking is terrible. It must be done in a skillet that is white hot to achieve the perfect blackening.

Yield: 4 servings

Blackened Shrimp Poboys with Spicy Tartar Sauce


  • For the blackening seasoning:
  • 1 tablespoon paprika
  • 2 tablespoons smoked paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
For the PoBoys:
  • 3 tablespoons blackening seasoning 
  • 2 tablespoons olive oil
  • 1 1/2 pounds medium shrimp, peeled and deveined
  • 1 baguette, cut into 4 pieces and split in half
  • Creole Tartar Sauce
  • lettuce, tomatoes, onion


  1. To make the blackening seasoning:
  2. Combine all ingredients in a bowl and mix well.
To make the PoBoys:
  1. The night before place the peeled and deveined shrimp into a plastic bag.  Season with 3 tablespoons of the blackening seasoning and 2 tablespoons of the olive oil.  Toss to coat.
  2. Heat the grill to 350℉.
  3. Cut the baguette into 4 pieces and slice each piece in half. Spread the butter on each piece of the baguette.  Place on the grill and cook until .browned.
  4. Heat an iron skillet over high heat until white hot. 
  5. Place the shrimp in the skillet and cook approximately 2 minutes on each side until done. 
  6. Spread each side of the baguette with the Creole Tartar Sauce.  Add lettuce, tomatoes, onion, and the blackened shrimp.




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