Barbecue Shrimp Po'Boy

Barbecue Shrimp Po'Boy
Stuart Reb Donald

Ingredients

For the barbecue seasoning

  • 1 1/2 Tablespoon  smoked paprika
  • 1 Tablespoon  salt
  • 1 Tablespoon  garlic powder
  • 1 Teaspoon  white pepper
  • 1 Teaspoon  black pepper
  • 1 Teaspoon  onion powder
  • 1 Teaspoon  cayenne
  • 1 Teaspoon  dried oregano
  • 2 Teaspoons  dried thyme

For the Maque Choux relish

  • 1/2 Cup  whole kernel corn
  • 1 Cup  cherry tomatoes
  • bell pepper, diced
  • 1 Tablespoon  fresh thyme leaves
  • 2 Tablespoons  olive oil
  • 1 Tablespoon  bacon fat
  • 1 Tablespoon  balsamic vinegar

For the po'boy

  • 1 Pound  bacon, cut into lardons
  •   2-4 tablespoons butter
  • 1 Tablespoon  Worcestershire sauce
  •   Juice of 1/2 lemon
  • 3 Pounds  shrimp, heads and shells removed
  •   Four 8-inch French bread loaves or other hoagie-style bread, toasted

Funny thing about New Orleans' famed barbecue shrimp — it doesn't fit any definition of barbecue. There's no smoke, no open flame, and no tangy red sauce. Nope, barbecue shrimp is a dish that is usually sautéed or baked in butter and served with French bread for sopping. Here's my take — first I render lardons of bacon to use the fat with butter to add a smokiness to the sauté. Next I'm using that same loaf of French bread to turn it into another New Orleans standard — a po'boy. But I'm not done turning a Big Easy vittle on its head. To top my sandwich I took the old Cajun braised vegetable side dish Maque Choux and turned it into a relish. Finally, a garnish of bacon bits adds crunch and still more smoky goodness.

Click here to see Mardi Gras: The Feast Before the Fast.

Directions

For the barbecue seasoning

In a small bowl, combine all of the ingredients together and set aside.

For the Maque Choux relish

In a bowl, toss together all of the ingredients and refrigerate for at least 1 hour.

For the po'boy

Line a plate with paper towels. In a large skillet, render the bacon lardons over low heat to make crispy bacon bits. Drain the bacon bits on the paper towels and remove all but about 2 tablespoons bacon fat.

Add the butter to the bacon fat and melt over medium heat. Add the Worcestershire sauce and lemon juice to the pan. Coat the shrimp liberally with the barbecue seasoning and sauté in the butter-fat mixture just until the shrimp are done, about 5-10 minutes.

Evenly distribute the shrimp equally in each of the loaves, spoon on a little of the relish, and top with bacon bits.

Nutrition

Calories per serving:

1,354 calories

Dietary restrictions:

High Fiber Egg Free, Peanut Free, Tree Nut Free, Soy Free, Alcohol Free

Daily value:

68%

Servings:

4
  • Fat 313g 482%
  • Carbs 503g 168%
  • Saturated 107g 533%
  • Fiber 52g 209%
  • Trans 2g
  • Sugars 75g
  • Protein 156g 311%
  • Cholesterol 412mg 137%
  • Sodium 15,641mg 652%
  • Calcium 1,456mg 146%
  • Magnesium 580mg 145%
  • Potassium 4,064mg 116%
  • Iron 43mg 240%
  • Zinc 18mg 120%
  • Phosphorus 2,484mg 355%
  • Vitamin A 12,365IU 247%
  • Vitamin C 204mg 340%
  • Thiamin (B1) 6mg 388%
  • Riboflavin (B2) 3mg 194%
  • Niacin (B3) 75mg 377%
  • Vitamin B6 3mg 144%
  • Folic Acid (B9) 907µg 227%
  • Vitamin B12 3µg 53%
  • Vitamin D 8µg 2%
  • Vitamin E 15mg 73%
  • Vitamin K 135µg 169%
  • Fatty acids, total monounsaturated 132g
  • Fatty acids, total polyunsaturated 43g
See detailed nutritional info Have a question about nutritional data? Let us know.

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