Barbecue Shrimp Po'Boy

Barbecue Shrimp Po'Boy
Stuart Reb Donald


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.


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.


Calories per serving:

1,590 calories

Dietary restrictions:

High Fiber

Daily value:



  • Fat 74g 113%
  • Carbs 125g 42%
  • Saturated 25g 125%
  • Fiber 13g 50%
  • Trans 1g
  • Sugars 19g
  • Monounsaturated 30g
  • Polyunsaturated 13g
  • Protein 109g 218%
  • Cholesterol 649mg 216%
  • Sodium 4,096mg 171%
  • Calcium 569mg 57%
  • Magnesium 262mg 65%
  • Potassium 1,892mg 54%
  • Iron 12mg 69%
  • Zinc 9mg 61%
  • Phosphorus 1,290mg 184%
  • Vitamin A 225µg 25%
  • Vitamin C 51mg 85%
  • Thiamin (B1) 1mg 89%
  • Riboflavin (B2) 1mg 45%
  • Niacin (B3) 18mg 92%
  • Vitamin B6 1mg 40%
  • Folic Acid (B9) 224µg 56%
  • Vitamin B12 1µg 10%
  • Vitamin D 1µg 0%
  • Vitamin E 4mg 19%
  • Vitamin K 34µg 42%
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